Paleo Banana Nut Bread on a cold day

This is a Paleo banana nut bread that I developed while my husband and I were participating in a “Paleo challenge” where baking soda and powder were forbidden. So the bread is unleavened. I’ve since added baking powder to the mix but find the dough is so dense it doesn’t make much of a difference and isn’t necessary.

I like that this bread is not cloyingly sugary but still very sweet and rich! It is by no means a “health” food – the date paste and bananas are extremely high in natural sugars, and definitely not low calorie. But it comes packed with plenty of healthy fats, lots of fiber in the coconut flour, and a higher than average protein count for a baked good. It’s intended as a treat, but if you’ve been eating Paleo – or gluten free or dairy free – this will satisfy your sweet tooth without derailing your goals and upsetting your system.

Today was a nasty day in the Carolinas, cold rain and temps in the ’40s. This treat paired perfectly with a crackling fire in the fireplace. Enjoy!

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Paleo Banana Nut Bread

Preheat oven to 375 F

4 mashed ripe bananas
6.5 oz date paste/mashed pitted baking dates (like so)
1/2 cup unsweetened almond butter`
4 large eggs
1/2 cup almond flour
1/2 cup coconut flour
teaspoon vanilla
teaspoon nutmeg
1/2 cup chopped walnuts
1/2 cup unsweetened almond milk or almond/coconut milk

In a food processor, blend together the bananas, and warmed date paste and almond butter. Carefully check date paste for any pit fragments by separating with fingers before placing in food processor. This mixture can also be mashed by hand and then mixed with an electric mixer, but needs to be very smooth. The date paste is sticky and will separate into clumps before blending with the banana mixture.

Once blended, place the banana/almond butter/date paste mixture into a bowl. With an electric mixer or by hand, mix the remaining ingredients into a smooth batter. Consistency should be medium thick; batter pours into a baking pan mostly on its own but needs to be smoothed into a flat surface with a spatula. Place batter smoothly and evenly int0 9X5″ baking pan.  Bake for 45 minutes or until middle is firm and a knife, piercing the middle of the bread, comes out clean. Cool and serve. Bread will be slightly crumbly but taste great!

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Bananas, almond butter and date paste blended smooth in the food processor

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Ready to bake

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Ready to eat! (Well, eaten…)

 

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