*Originally posted May 10, 2013
I did some reading up this weekend on the Paleo diet, aka the Caveman diet. I LOVE reading about our hunter/gatherer ancestors and how we made the change to civilization all those years ago. I read “The Paleo Diet for Athletes” by Loren Cordain. The book makes some convincing arguments for going Paleo, but the part that did not sit well with me is that legumes are not part of it. I understand sugar, dairy, and grains, but I love beans and why would you tell people to not eat something that is nutritious and delicious? I also find that to maintain the diet would be very expensive. I almost had a heart attack when I discovered that almond butter can cost anywhere between $8 and $15.
I am intrigued with their dessert recipes because they do not use table sugar, the white stuff that I have a serious love for. In my effort to cut back on it more, I wanted to try one of the recipes. I made this banana bread that is based on the recipe from The Civilized Caveman. I made a few changes, mostly because I didn’t want to spend money on another type of flour when I have so much lying around, and because I could not spend $15 on a jar of almond butter. What led me to this recipe was this one, which I want to make with real cream cheese some day. Would it taste better with sugar? Yes, but considering it does not have any, it came out pretty good.
- 4 bananas, yellow (2 1/2 cups mashed )
- 4 eggs
- 1/2 cup peanut butter
- 4 tablespoons butter, melted
- 1/2 cup tapioca flour (I think rice flour would work too)
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of sea salt
- Preheat your oven to 350 degrees fahrenheit
- Combine your bananas, eggs, peanut butter, and butter in a mixer
- Once all of your ingredients are blended, add in your flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
- Grease a loaf pan
- Pour in your batter and spread it evenly throughout
- Place in your preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean (I used a metal pan and it took 50-55.
- Remove from oven and flip your bread out onto a cooling rack
- Slice and serve