Paleo banana bread

As you will start to notice in my recent blog posts, I have been experimenting more with grain-free cooking and baking. I have found that as much as I love grains, my body tends to feel better when I eat less of them, so I am expanding my repertoire of grain-free goodness. One toe in that grain-free life.

This paleo banana bread is super simple and made with three different grain-free flours: cassava flour, almond flour, and coconut flour. The almond and coconut flours give the bread a delicate crumb, which balances out the chewiness of the cassava flour quite well. And there’s no added sugar! This bread gets all its natural sweetness from good old bananas! A hint of cinnamon and vanilla round it out for a bit of warm-the-cockles-of-your-heart nostalgia. Enjoy a warm slice lathered with dairy-free cream cheese (I love Miyoko’s brand!) and a piping hot cup of coffee to kickstart your day, or cap off your evening with a slice or two and a soothing cup of tea.

Paleo banana bread

4 over-ripe bananas
1/2 cup cassava flour (I recommend Otto’s cassava flour)
1/2 cup coconut flour
1/2 cup almond flour
1 Tbsp. ground flax seed
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 cup almond milk

Preheat the oven to 350F. Puree bananas in a food processor or mash with a fork until you achieve a smooth, liquidy consistency. Stir in the flax meal and allow to sit for about 15 minutes so the mixture can thicken. In a separate bowl, mix the cassava flour, coconut flour, and almond flour. When the banana mixture has thickened slightly, add in the vanilla extract and almond milk. Stir to combine. Add the wet ingredients to the dry ingredients and mix with a rubber spatula. Pour the batter into a non-stick loaf pan and bake at 350F for about 1 hour or until the top is slightly golden brown. Allow to cool before removing from the pan.