A request was made for paleo recipes so here is one of two cakes I make for DS.
Ingredients
250g - 2 medium ripe banana
50g honey
1tsp vanilla
50g butter or coconut oil (I used butter)
60g unsweetened applesauce (I made in tmx)
4 eggs (200g)
55g coconut flour …..
50g almond meal (I used 50g almonds)
3/4 tsp baking soda
Method
1. Preheat your oven to 170°C.
2. Grease and line a small loaf tin 21cm x 7.5cm deep loaf tin and set aside.
3. Grind almonds if not using almond meal. No need to wash bowl afterwards.
4. Add bananas to TMX bowl and mash and then add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs and mix for a few seconds to combine.
5. Mix in your coconut flour, baking soda and almond meal for a few seconds at speed 3 and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. If your mix is extremely liquidy, add in coconut flour one teaspoon at a time.
6. Pour your mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it - cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
7. Allow to cool completely before slicing.
8. We find this banana bread keeps best in a sealed container in the refrigerator and it will keep for up to a week. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.
9. You could put frosting on but we preferred it plain; maybe a little butter on the slices.
