So it is Friday, once again, and what that means here at iwilldoit2 is a brand NEW recipe that we review, Paleo Banana BREAD anyone for Recipe FRIDAY? Yep I finally caved on making THE BREAD. Always looking for EASY, somewhat quick, doable and tasty, healthy recipes to try. This week I saw a picture of this bread and decided YEP this is the week to step out and make BREAD.
As you know, if you've been reading this blog for a while, healthy living/working to get fit and BREAD just DO NOT GO TOGETHER. At least the bread you buy in the grocery store that is basically all fluff, chemicals, wheat or white flour and not so good for you once you EAT IT. Your body treats most store bought bread as if it WERE SUGAR and all the reactions you get from eating sugar. Obviously NOT HEALTHY for YOU. OK so is today's recipe healthy? Well it has almond flour in it so that is a plus. It still is a flour so processed to some degree. It does NOT have sugar in the ingredients but has HONEY which has nutritional value but high on the Glycemic Index so effects your sugar to some degree. ALL natural ingredients, like no chemicals, which is GOOD and home made which is GOOD. But I would not eat this everyday if your goal is to get healthy and fit. This could be a treat once a week.
Here are some of my pics of the process of MAKING this recipe:
OK so first problem was the date on my baking powder. Lol yep that reads Jan 94 and seeing is I can't remember the last time I used baking powder this is scary Hahaha. Like where did this come from? OK the second mistake I made was I separated the egg whites from the yolks and put the yolks in a small bowl. So later on that had to be moved over to a larger bowl as ALL other ingredients would be mixed in with them.
More of my pictures:
Mixed the egg yolks and honey and used beaters to mix and it ended up very fluffy - picture on the right. Not sure if that was right.
On the right here I had sifted the Almond flour, cinnamon and baking powder (yes a NEW one lol) and mixed it into the NEW bigger bowl that had the egg yolks, honey, olive oil, vanilla and mashed banana's. On the right I am supposedly beating egg whites into stiff peaks. REALLY, really not sure what "stiff peaks" means but beat them I did 🙂
Paleo Banana BREAD:
Ingredients3 eggs, separated (keep the yolks and whites separate!)
4 or 5 tbsp honey (up to you!)
4 tbsp olive oil
3 mashed bananas (3 small, or 2-3 big)
1 tsp vanilla
1 tsp baking powder
1/2 tsp ground cinnamon
2 cups almond flour
1 cup pecans or walnuts (optional, and likely broken into smaller pieces if you use them) Directions 1. Preheat the oven to 350 degrees. 2. Cream the egg yolks and honey in a large bowl until light and fluffy. I use a hand-held mixer for this. It takes about five minutes. 3. Add the olive oil, vanilla, and mashed banana to the bowl, mixing well. 4. In a smaller separate bowl, mix the cinnamon, baking powder and almond flour and sift well. You don’t have to do this, honestly, before you add it to the big bowl, but an even distribution of the spices and powder never hurts. 5. Add that mixture of spices and powder to the bowl and stir well. 6. In a separate bowl, beat the egg whites until stiff peaks form. A hand mixer is champion at this. Stiff peaks are vital. 7. Fold the egg whites into the banana mixture to pull it away from the sides before gradually folding the rest of the egg whites into the mixture. 8. If you’re the nutty type, go ahead and add your cup of pecans or walnuts to the mixture and stir well. 9. Lightly butter 2 foil bread loaf pans and pour the banana mixture in. 10. Place in oven for 40-45 minutes, though I always end up keeping them in for the latter. The tops of the loaves should be a nice toasty brown by the 45-minute mark. Stick them with a toothpick and make sure it comes out clean. If so, you’re golden — set the loaves out to cool and enjoy! One thing to consider: the loaf will harden and become more bread-like overnight, so don’t be surprised if it comes out pretty soft in the end. Banana bread always tastes better the next day, and these loaves are definitely no exception. Misc Tips Let the three eggs sit out and come to room temperature before separating them. This’ll make the egg whites form stiff peaks much faster than if the eggs were well-chilled in the fridge
OK so I found this recipe on a post on Face Book but the site that it originally comes from NO LONGER POSTS. So it is now an abandoned site - sigh. I really liked the site and the guy seemed to produce easy, healthy food recipes. Here is the site just in case you care to check it out. The site is called 3NL and upon closer inspection he appears to have MOVED to a new site. If you search him out let me know how it goes!!
Ok so the BREAD turned out fantastic. The muffins not so much and ONLY because they were a little OVER COOKED. OK so I only had the one bread pan and so made muffins but I should have took the muffins out of the oven sooner. And maybe the bread too. I cooked them both for 45 minutes and as you can see the Muffins are WELL DONE. The bread is a little flat. Not sure why they happened but VERY MOIST. Anyway, it was well worth the effort and when the kiddies get home I think they are going to love it. Remember this is a treat and as such BUTTER on the well done muffins covers a lot of sins lol.
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