Paleo Flourless Banana Bread
I’m still snotting and horking and generally whining so much that I’m starting to annoy myself, but I managed to pull this “bread” together last night and it was such a huge hit, I promised to post it. It’s simple, easy, and has few ingredients, most of which any whole foods household has on hand.
I’ve spent most of the last couple of days in awesome sweatpants, in and out of a NyQuil haze, with tissues stuffed in my pockets. I’m one step away from being my grandmother and shoving them up my sleeve. I’m hoping that following the crest of this cold that today is the worst and I’ll start feeling better tomorrow. I really can’t afford not to – there’s just too much to do this week as it stands. Parents don’t get sick days, and even those of us with awesome partners still have to pick kids up, run errands, cook, etc., even when I feel like my ears are going to cartoonishly blow off my head from all the pressure every time I sneeze. I bent over to pick a grape up off the floor before and swore I could feel my face exploding.
The good news is that Sudafed and coffee in the morning, plus a NyQuil chaser a few hours later made me slightly productive for a few hours. The bad news is that I crashed and passed out at lunchtime and dreamed I had a conversation with elves or something and came to on the phone with my boss. Yeah, who’s the employee of the year? THIS GIRL right here high on OTC cold meds. Oh yeah.
Anyway, Charlotte inhaled this bread and Mike declared it the best paleo bread I’ve mad thus far, so I guess it has to be good. When I get my sense of taste back, I’ll let you know.
Recipe: Paleo Flourless Banana Bread
- 1 1/2 c. cashew butter
- 2 large eggs
- 2 large bananas, super ripe
- 2 tbsp. maple syrup
- 1/4 c. applesauce
- 1 1/2 tsp. baking soda
- 1/4 tsp. cinnamon (optional)
- 1/4 tsp. nutmeg (optional)
- 1/4 c. walnuts, chopped (optional)
- Mix all ingredients in blender.
- Pour in standard bread loaf pan (9×5) or make muffins
- Bake at 325 for 45 minutes or until brown on edges and cooked through.
- Cooking times may vary based on your ovens. It’s best to cook this low and slow. Use toothpick test.
- It will puff up in oven and then deflate once cooled; don’t worry.
- Store in fridge for best results (it may get mushy on counter after a day or so if it lasts that long)