I love bananas. My boyfriend and I sometimes have a laugh when we think about how many bananas we eat weekly. I am not sure if we have not perhaps even exceeded the banana consumption of a zoo. If bananas are on offer, it is not unusual for us to go home with a whole banana tree. Since I mainly eat according to Paleo, my banana consumption has only been legitimized. Sooner or later there is a banana in almost every Paleo recipe. Yet, I am pretty picky with bananas. They have to be really nice and green and almost completely spotless. As soon as the banana tastes like banana, I don’t like it anymore. Makes total sense, right?
But what if my banana purchase excess leads to a pile of brown bananas in my fruit bowl? Then I make banana bread (almost Paleo, of course) :). This banana bread is made without additional sugar and flour, consisting mainly of eggs, banana, and coconut flakes. But because life also has to be a bit of fun, I have added my favorite combination of peanut butter and chocolate to it.
This banana bread is very rich and filling. I like to eat one or two slices for breakfast together with a fresh cup of coffee (and then, of course, I eat another slice, every time I pass the bread, but that’s just between us). You can also omit the chocolate and use the banana bread like real bread. It tastes very good with butter and a neat amount of homemade jam. I have also seen recipes where banana bread was made into french toast, but I personally have not tried that yet. Of course, you can also leave the chocolate chunks in and add more chocolate spreading on top – but please do not complain if you never want to eat anything else anymore.
For 1 banana bread you need:
1/2 cup peanut butter (preferably organic and crunchy)
1 tsp cinnamon
1 tsp cardamom
1 tsp vanilla
a pinch of sea salt
2 cup shredded coconut
1 tsp Baking powder
1 tsp baking soda
3/4 cup chocolate chunks (I have used dark chocolate, but any other works too)
- Mash the bananas thoroughly, then add the eggs, peanut butter, and spices. Mix everything well.
- In a separate bowl, blend shredded coconut, baking powder, and baking soda. Then add the ingredients to the banana mixture.
- Finally, add the chocolate chunks to the dough and stir gently.
- Spread a loaf tin with coconut oil and baking paper. Pour in the batter.
- Bake the cake for about 40 min. at 18°C or until a fork comes out clean.
- Let the cake cool for about 10 min and enjoy within three days (this should not be a problem).
You can turn this recipe easily Paleo by swapping the peanut butter for any other nut butter and using Paleo chocolate chunks or omitting the chocolate at all. I have tasted this recipe already with almond and cashew butter and think it tastes just as good.
Enjoy and don’t forget to tag me on your results on Instagram or Facebook with @Eat.Pole.Love. I am looking forward to it.