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Paleo Banana Bread

July 6, 2017

For many of us, the idea of reducing grain in our diet is not very exciting… what will we nosh on? There is something very nourishing about eating something spongy and soft and warm! The following recipe is one that I have ‘worked on’ for the last year. After MANY revisions, this recipe is pretty close to perfect—it definitely fills a void for me and my family!!!

Paleo Banana Bread

Ingredients:

  • ½ cup cassava flour
  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • ½ cup flax meal (preferably freshly made)
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 3 eggs, beaten
  • ½ cup extra virgin olive oil
  • ¼ cup unsweetened milk substitute (coconut milk, hemp milk, etc.)
  • 2/3 cup pure maple syrup or raw honey
  • 1 ½ teaspoons vanilla extract
  • 2 ripe bananas, mashed

Optional: 1/3 cup dairy-free/sugar-free chocolate chips (Lilly’s is a great brand!)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease bread pan
  3. Combine all dry ingredients in mixer (except chocolate chips) and mix on low to combine.
  4. Combine all wet ingredients in separate bowl and mix well.
  5. Pour wet mixture into dry mixture in electric mixer while mixer is on low. Once loosely combined, turn mixer onto medium and mix well for 1 minute (do not over mix!)
  6. Pour combined mixture into bread pan
  7. Optional: Pour chocolate chips into mixture in bread pan and use spoon to loosely mix chips into batter in pan.
  8. Bake in oven for 1 hour or longer—use fork test to make sure banana bread is ready before removing from oven—often may take up to 1 hour and 20 minutes
  9. When ready to remove from oven, leave on counter until cool—then remove from bread pan onto cooling rack
  10. Keep bread in fridge; can enjoy hot or cold—use serrated knife to cut bread.

Enjoy!!

Ayelet Connell, PhD, PT, IMT, C is the President and owner of Integrative Wellness & Physical Therapy in Bloomfield, CT, a wellness center offering Physical Therapy, Integrative Manual Therapy (IMT), and nutritional wellness. She has been practicing in the field of IMT for over 15 years. She received her Doctoral Degree from Union Institute & University in Cincinnati, Ohio, focusing in neuropediatrics, with a concentration in autism. Dr. Connell was Dean of the Connecticut School of Integrative Manual Therapy (CSIMT) for multiple years. She has taught courses in Integrative Manual Therapy nationally and internationally for over 15 years. She is also a local of this community and has been living in the Greater Hartford area for many years, where she integrates a healthy lifestyle at home with her wonderful family.

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