This weekend, a really cool thing happened to food photographers. Daylight savings! Turn that frown upside-down, I feel like I was given a gift. Daylight, I love yoooooooou! For the next six months, we have longer days which means more natural light for food photos. Blogging just got easier, ladies and gents!
Let’s switch gears from daylight to bread. Back in my Paleo days, naturally sweetened, grain-free quick breads were my saving grace. After about three days of zero sugar, zero grains, zip dairy and heaven forbid no alcohol, a raging sweet tooth tears through your Paleoriffic bubble and lifts you into a sugar-crazed frenzy. It makes good people want to rob small children of their skittles.
While hitch hiking through Feed Me Sugar Or Bust Land, coconut flour and almond flour becomes your besty. Surprisingly, gluten-less treats can turn out far superior to gluten-filled ones and that’s not even a lie.
The upside to Paleo baking is it gives you a great foundation for healthful treat recipes which can be adapted to include other healthy ingredients that are not necessarily paleo-approved. This recipe is one of those isms. It’s a gluten-free and naturally sweet recipe with almond meal and a little brown rice flour, which can easily be made paleo if that’s your jam.
The skinny on this here dandy beauty of a bread is lots o’ naners, lots o’ protein and a touch of natural sweetness. Hold on to your britches, folks, this one’s a wiiiiild ride. Give a slice of this to your grandma – I guarantee she’ll make the recipe a family heirloom.
Simon says, “make this!”
Gluten-Free Banana Bread
- 3 ripe bananas (mashed)
- 3 eggs
- ¼ cup grapeseed oil (or olive or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup almond meal
- ½ cup brown rice flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons honey
- 6 dates (pitted and chopped)
- Preheat the oven to 350 degrees
- In a mixing bowl, mash the ripe bananas. Add the eggs, oil and vanilla extract and whisk together.
- Add the almond meal, brown rice flour, baking powder, cinnamon and salt to the banana mixture and mix to combine. If there are clumps of almond meal, mash them with a fork.
- Add the honey and chopped dates and mix to combine.
- Using about a tablespoon of butter, grease a loaf pan well.
- Pour the batter into the loaf pan and bake in the oven for 45 to 50 minutes. Mine took 45 minutes on the dot.
- Allow banana bread to cool at least 15 minutes. Run a butter knife along the edges of the bread then flip the loaf pan over onto a cutting board to get the loaf out. Cut thick slices and enjoy!