Get a load of this banana loaf! Spoiler alert: I use the word, “moist,” abundantly in this post.
Banana bread will forever have my heartstrings tied into a love lump. It is a timeless classic. If I had to choose between a quadruple chocolate molten lava brownie cake with espresso butter cream and brown butter caramel filling with sprinkles and twinkies all up in it orrrrrrrrrr a loaf of banana bread, I’d go for the banana bread hands down.
I made a gluten free banana bread a couple of years back and decided to give the recipe a bit of a facelift. I omitted the brown rice flour to make the recipe to make this a grain-free paleo-friendly bread. I also omitted the oil, because it dawned on me that it wasn’t all that necessary, considering the three (count ‘em: THREE) bananas give the bread plenty o’ moisture. Muh muh muh moist.
Check out these naners:
Normally when bananas get to a certain level of freckled brown-edness, I peel them, stick them in a zip lock, and freeze them for smoothies. This time around, I let the naners hang on my counter extra long so that I could make the sweetest, moistest, most paleo-riffic bread in town. The key to a stellar banana bread is using bananas that are so brown they’re practically fermenting. Overly-ripe bananas are real moist-makers.
Moist. The word everyone loves to hate. You know I say about this conundrum? Why loath the word whose meaning yields foodgasms of epic proportions? If moisture buys me gasms, I say bring on the moisture.
And since we’re on the topic: pamphlet. Pamphlet is another word everyone loves to hate. I’ve been looking for an occasion to use both words in a sentence. For instance, “daaaaang, the rain made my paaaaaaamphlet mooooooist. What am I going to do with this moist pamphlet? Moist pamphlets are a real Debbie downer. I could really use a pamphlet that’s not so moist.” Words of that nature.
Are we still talking about moist pamphlets?
This here caveman loaf…
It’s puh-retty filling since it’s basically made out of nuts and bananas. Because it’s gluten free, the bread doesn’t hold together quite as well as a regular loaf of glutinous banana bread. But it sure tastes nice and moist, so there’s that. PLUS, the recipe is made super quickly and easily using a blender. You can also fashion up the bread batter in a mixing bowl, but I find just tossing the ingredients in a blender and blending until smooth is the simplest way with minimal cleanup.
Break out a good pamphlet and have a nice read while enjoying a thick comforting slice of this paleo banana bread. It’s what the cavemen would do.
Tools I Used to Prepare this Recipe:
Paleo Banana Bread
Preheat the oven to 350 degrees F and lightly oil a loaf pan.
Add all of the ingredients for the banana bread to a blender. Blend until combined.
Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter evenly.
Bake for 40 to 50 minutes, until bread tests clean.
Allow bread to cool for 30 minutes.
Run a knife along the edges between the bread and the baking pan in order to release the bread from the pan. Carefully turn out onto a cutting board.
Cut thick slices of bread and enjoy!
*You can also use hazelnut meal