I was experimenting in the kitchen yesterday, trying to put together some recipes, taking into account various dietary needs of different people I was feeding, and I ended up with these requirements: no eggs or dairy, no grains, gluten or otherwise, and no sugar, and seeing a case of bananas that I bought, I was being hopeful that maybe I’d be able to make something banana based. First I thought banana fritters, but then decided I would rather try to make a bread that hopefully, hopefully would work out well.
I am so excited to say that my experiment was a success, that my banana bread tasted good, and the texture was decent. It’s more moist than most banana breads, and its more bready than cakey, but it did the job. I plan on making another batch tomorrow, and then try toasting it. I can picture this being spread with butter, jam, or honey, or maybe even cream cheese, for people that can eat dairy.
I made mine with ground walnuts, but I’m sure it would work with ground nuts of any kind, or even ground sunflower seeds for a nut free version.
To keep this Paleo approved, use tapioca starch instead of potato starch. I’m sure corn starch would also work with this, if you eat corn.
10 mashed bananas- the browner the bananas the sweeter the bread will be
2 1/2 cups ground walnuts
2 1/2 cups potato starch or tapioca starch
1/2 cup ground flax seeds or ground chia seeds
1 teaspoon baking powder
1/2 teaspoon salt
1. Mix all the ingredients together, ensuring no lumps.
2. Put in two loaf pans.
3. Bake at 350 for 30-40 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
4. Let cool completely before eating. If you don’t let it cool enough, it’ll end up being more gummy, and you don’t want that to happen.
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