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Banana Almond Bread
Contributed by: Melinda
This is the Paleo Banana Bread Recipe from a blog which no longer exists and which I've modified to make it more suited to my taste and lifestyle. It's a great breakfast or afternoon snack with 2 perfect proteins (eggs and almonds).
What you need
- 3 eggs, separated
- 4 Tablespoons Agave syrup (change)
- 4 Tablespoons olive oil (optional - see note below*)
- 2 mashed bananas (if bananas are overripe, you can reduce agave to 3T)
- 1/4 tsp vanilla powder or 1 tsp vanilla extract
- 2 tsp ground cinnamon (change)
- 1 tsp baking powder
- Good pinch kosher salt (change)
- 2 cups almond meal or finely ground almonds
How to make it
- Preheat oven to 350º
- Oil a standard bread pan with olive oil, then line with parchment paper crosswise extending out by 3 inches at each short end to form handles (I place parchment in on one side and press to sides and bottom, then flip over so both sides are oiled)
- In one bowl whisk egg yolks, agave and oil with vanilla powder or extract
- Add bananas and cinnamon and combine
- In a separate bowl whisk egg whites to stiff peaks
- Combine almond meal and baking powder with egg yolk/banana mixture, stirring well
- Stir 1/4 of the eggs white into the almond mixture to loosen
- Gently fold in remaining egg whites
- Pour into prepared bread pan and bake for 45-50 minutes, rotating halfway through - when bread is done, a toothpick will have a few moist crumbs when tested in the center
- Allow to cool 5-10 minutes in pan, then gently lift the parchment 'handles' and lift out loaf
- Allow to finish cooling on a rack before slicing
*When I first began making this recipe, I used oil as called for in the original recipe. I have since eliminated that and the bread turns out just fine. That means the fat in the recipe comes only from the egg yolks.
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