We’ve all been there: a bunch of bananas hanging out on the counter until no longer appetising, breeding a small colony of fruit flies and reminding you that food waste is bad. Sure, you could freeze them (the bananas, not the fruit flies) but that ruins their texture.
Enter that workhorse lifesaver, the banana bread. Since going primal, I’ve seen a huge variety of banana bread recipes go past, but none of them really felt doable until we finally caved and procured a food processor. It’s cheap and flimsy and, from the scent of the motor, won’t last very long, but it’s opened up a world of primal baking that wasn’t possible by hand. The textures attained with a food processor are simply fantastic.
The recipe we decided I’d be trying today was the Cinnamon Chocolate Swirl Banana Bread from George at Civilized Caveman Cooking. I’ve had great luck with George’s recipes in the past and my better half was feelin’ the chocolate component.
The tweaks from the original components included: another 1/2 banana (our bananas were on the small side), 1/2 almond butter + 1/2 peanut butter since we didn’t have enough almond butter, ghee instead of butter, and we made mini-loaves instead of one large loaf.
The recipe was a rousing success. I’m somewhat wary of primal recipes that call for just coconut flour rather than a combo (usually with almond meal) because of how dry they tend to be. These little loaves came out beautifully moist and taste like an absolute joy. We did find that we missed some sort of crunch (ie, nuts) inside the loaves, and in my opinion there was too much chocolate topping (I know, I know: I’m in a massive minority with this).
That being said, the adaptations below are going to be my new go-to recipe for banana bread because this was astoundingly good. I highly recommend you all try George’s recipe the next time you have overripe bananas causing you guilt. You won’t regret it.
Adapted Recipe: Mini Banana-Walnut Loaves
Preheat oven to 160C fan. Grease three mini loaf pans (approx. 6″ x 1.5″) with coconut oil.
Place the following in your food processor:
- 4 – 4.5 medium ripe bananas
- 4 large eggs
- 1/4 c ghee
- 1/4 c almond butter, unsalted
- 1/4 c cashew butter, unsalted
- 1/2 c coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- pinch of salt
Process until well combined. Remove bowl from food processor, carefully remove blade. Stir in:
- 1/3 c walnuts (pieces or halves)
- 1/3 c dark chocolate chips (optional)
Divide batter into three mini loaf pans. Set on a small baking tray, spaced apart. Baked at 160 fan for 30-35 minutes, until knife comes out clean. Let cool completely in pans on wire rack. Enjoy spread with good butter!