I’ve seen a few recipes floating around for a grain free/paleo version of Banana Bread and a lot of them include nuts, which is awesome, but doesn’t make for good lunch box versions of the original… (I’m not sure about other schools, but ours is definitely nut free)
Which is why this grain free, paleo friendly, gluten free version is PERFECT. No added refined sugar – just the goodness of bananas and almond flour with its lower carbohydrate content than the “traditional” version.
My focus within the MBB programs is low starch (by no means eliminating starch/carbs completely, but definitely taking a lower carbohydrate approach) and it works REALLY well for losing body fat as well as maintaining overall health. Don’t confuse this with going into a state of Ketosis or the new Keto diet (which isn’t actually new, Atkins has been around for ever – it’s just been packaged differently and has a lot of hype around it – I just don’t think this is sustainable long term, but I do believe in limiting (read: limiting – not eliminating) grains and starch for overall health, wellbeing and fat loss. (Note: All my recipes are gluten free also.)
Now bananas are technically starch, but this recipe can be included in either the 1 serve starch a day that is recommended or on the “free” meals that are included in the meal plans… you may have heard of carb cycling – that is having a “high carb” day to ensure your body doesn’t go into deprivation mode – anyway, forget the science, it will do your head in. If you like banana bread. Eat this version without guilt. Just don’t eat the whole loaf. (Easier said than done, it’s delicious)
Even if you aren’t doing the program, this recipe is PERFECT because it tastes so damn good! and it’s always a good idea to vary your diet to ensure you are getting enough nutrients…
So here we go. You’ll be surprised at how well this turns out.
What you’ll need:
3 ripe bananas mashed until there are no clumps
1 1/2 tsp. baking powder (ensure it’s gluten free)
2 1/2 cups Almond flour (not almond meal – almond flour is whiter and the almonds have been blanched)
1 tbsp. Vanilla Bean paste (or vanilla extract)
3 tbsp. coconut oil (that has been melted)
about 10 dried or semi dried figs with the ends cut off and chopped roughly
Preheat the oven to 180 degrees celsius. Line a small bread loaf tin with baking paper. Whisk the melted coconut oil and vanilla bean paste with the eggs and set aside. Mix the figs & almond flour in a seperate bowl. After the bananas have been mashed, mix in the almond flour and egg mixtures and stir until combined. Transfer mixture into baking tin and bake for 40 – 45 mins or until top is golden. Allow to cool before you slice and serve (although I couldn’t wait and it worked out ok!!)