Is this the best Paleo Banana Bread ever?? It might well be just that.
Banana bread is a bit of an Aussie thing and it’s one of my all-time faves.
The Antipodean version is less sweet and cakey than others, so it’s good for a snack and perfect for toasting.
I love that it makes use of over-ripe bananas that you would normally toss out.
I used hazelnut meal in this recipe, it adds a lovely flavour to the bread, but all almond meal will work fine.
I make my own hazelnut meal by roasting a load of hazelnuts for about 12 minutes at 160 degrees Celsius, then roughing them around in a clean tea towel while they are hot to remove all the brown skin. Whizz the skinless hazelnuts in your food processor, and voila, it’s done.
1 cup hazelnut meal
1 cup almond powder
1/2 cup dessicated coconut
Heaped 1/2 cup of walnuts, roughly chopped
2 very ripe bananas
2 tablespoons coconut oil, plus a little extra for greasing tin
2 tablespoons maple syrup
2 eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch sea salt
Preheat oven to 180 degrees Celsius.
Grease a loaf pan with some coconut oil and line with baking paper.
Put all dry ingredients except walnuts into your food processor and whizz for a few seconds to combine.
Add wet ingredients and whizz together, making a batter.
Roughly chop the walnuts and fold them through the batter.
Pour into loaf pan, spreading it evenly.
Bake for 40-45 minutes, until skewer comes out clean.
TIP: you have over-ripe bananas but don’t have time to make the bread today? That’s ok. Freeze the bananas in a sandwich bag. They will work fine when you want to make this.