Well hello friends! I hope everyone has recovered from losing an hour of precious sleep but are all enjoying the extra hour of brightness-I know I am! Leaving work at the end of the day with a light and sunny sky makes my soul dance with happiness. Spring is on it's way and I couldn't be more grateful! Hopefully once I get back from my spontaneous trip to LA that my amazing love planned for us-Spring will have officially sprung!
I'm headed to Sunny California on March 18th until March 23rd. My husband has family there and we are thrilled to be able to spend some time with them and for me to really get to know them. We plan on spending an entire day at a beach, practicing some heavy duty rest and relaxation together. I also plan on finally meeting up with Vevian (@fitalicious_me) in Huntington Beach. I have been friends with Vevian ever since I started my Nutty4Nutrition instagram account. Meeting her is a must! Aside from those must-do's I'm just excited to explore and spend some quality time with my hard working husband. Any recommendations on funky, holistic, hippie, and foodie hot spots? I'm all ears!
Walter (my husband) told me about this trip just this past weekend. Although a trip is the best kind of surprise, I now have a lot to prepare before we depart. Everyday leading up to our take off is a jam packed, busy day. Sharing this ever so popular recipe just happened to be on that list of things to get done.
This paleo banana bread recipe was my most popular recipe on my old blog I managed with Wordpress. Although I posted this recipe a long time ago, I am still constantly getting tagged in pictures of my followers' homemade loaves. I have quite a few recipes from my wordpress blog that I have to remake in order to tweak the recipes if I find they need it, but most importantly to retake the pictures. Believe it or not, I have come a long way with my food photography skills. I am nowhere near a pro but when I look at old food pictures from when I first started...I cringe haha! Don't get me wrong-I'm proud and love seeing how far I've come but there's no way that 99% of those pictures are making it on this new website of mine!
So, this weekend I remade this loaf. First of all, let me just tell you that the scent of banana bread baking is a scent that cannot be beaten. I'm convinced that single ladies (and men) could simply bake a loaf of banana bread and you would find a line up of single candidates at the door. And if not, you'll at least find me at your door! My loaf came out perfectly and I was instantly reminded why everyone loves this recipe. First of all-it's a paleo recipe. Paleo means grain free and generally paleo baking consists of nut and coconut flours. Nut flours are extremely light compared to grain based flours. Many people find that grain based baked goods (even gluten free ones) are quite heavy and can sit in our stomachs. I personally find that paleo baking is quite the opposite. This banana bread proves this. It is light, fluffy, satisfying, and delicious. An added bonus is that there are minimal ingredients needed, making it a very simple recipe to follow-yay!
Paleo Banana Bread
*Makes 1 loaf
- 1.5 cup almond flour
- 2 tbsp. coconut flour
- 1 tsp. baking soda
- 1 tbsp. cinnamon (optional...I just use cinnamon everywhere I can)
- 1/2 tsp. sea salt
- 1/2 tsp. nutmeg
- 3 eggs, beaten
- 1/4 cup honey or maple syrup
- 3 small-medium ripe bananas (or 2 large)
- 1 tsp. pure vanilla extract
- Optional: dark chocolate chips and/or nuts
- Preheat your oven to 350 degrees.
- Combine all of the dry ingredients together in a large bowl.
- Place all the wet ingredients including the bananas in a separate bowl and mix with an electric hand mixer for 2 minutes until frothy and combined.
- Fold in chocolate chips and/or nuts if desired.
- Slowly add the dry ingredients in with the wet ingredients and gently mix everything together on low.
- Spoon the batter into a lightly greased bread pan and smooth out evenly.
- Garnish the top of the loaf with extra nuts and cinnamon if desired.
- Bake for approximately 40 minutes until the middle is set and a toothpick comes out clean.
*NOTE: Baking with almond flour can be tricky. The outside of the loaf will look done very quickly (even borderline burnt) but the inside won't be fully cooked yet. Keep checking with the toothpick to make sure it's cooked all the way through before removing from the oven for good. Don't worry about the overdone outside appearance-once it's all settled and cooled down it looks and more importantly, tastes just fine.
I would adore hearing your feedback on this banana bread loaf if you make it! I hope you make it your own and it becomes a new family favourite! I would also appreciate any suggestions on hot spots to visit or explore in LA!