Paleo Banana Bread
Why Paleo Banana Bread?
Are we at Surrey Centre for Nutrition a paleo bunch? NOPE, BUT we all do our best to reduce the quanitity of grain and refined sugar we eat, and focus on a diet full of healthy proteins and fats and fibre. This is where this paleo banana bread comes in. Not only is it delicious but ticks all of these boxes!
1. *Blood Sugar Regulation:* The only sweetness in this bread comes from the bananas themselves, which reduces the sugar content overall and in addition to no grain helps to stabilise blood sugar levels for balanced energy throughout the day. The addition of healthy fats and fibre from the almond and chickpea flour and bananas helps to reduce sugar high’s and subsequent energy slumps.
2. *Anti-inflammatory:* Great for those on a gluten or grain free diet and can help to reduce inflammation in the gut ad systemically too. Ideal for those with auto-immune conditions who often have gluten cross-reactivity and excessive inflammatory processes at play.
3. *Healthy fats:* Coconut oil contains saturated fats which are stable at cooking at temperatures such as these and as such the fats do not suffer from damage such as free radical production which can have significant health implications. Saturated fats despite getting a bad press by mainstream medical providers and media for many a decade now are a fundamental building block of the cells within our bodies, hormones and a great energy source.
Overall, paleo banana bread is packed full of fibre, minerals and healthy fats, proteins and unrefined carbohydrates and can make a prefect snack for most people looking for a healthy pudding or snack when thrying to support optimal health or chronic health conditions.
*Ingredients:*
Ingredients
- 4 med overripe bananas, mashed well
- 4 large eggs room temp
- 2 tsp pure vanilla extract
- 1/4 cup coconut oil melted at a low heat
- 1 3/4 cups almond flour
- 1/2 cup chickpea flour
- 1 tsp bicarb of soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp himalayan salt
- banana slices to decorate
- optional walnuts
*Instructions:*
Whisk together all dry ingredients and set aside. Preheat your oven to 180 degrees C and line a medium loaf pan with baking paper.
In a large bowl, whisk together the eggs and mashed bananas, vanilla and meted coconut oil until well combined.
Slowly stir the dry mixture into the wet by hand with a wooden spoon until moistened no visible flour remains.
Add nuts at this point if you are adding
Transfer batter to prepared loaf pan and bake in the preheated oven for 50-60 minutes until deep golden brown and toothpick inserted into the cake comes out clean. Allow to cool in the loaf pan, then when cooled enough remove, slice and enjoy!