Every season and time of day is ideal for snacking on banana bread when it’s the healthy variety.
We love this great, paleo-friendly banana bread recipe created by personal trainer, My Kitchen Rules star and Bondi Beach-based health advocate Luke Hines, featured in his current program, The Paleo Way, created with Pete Evans and Nora Gedgaudas.
“One of the best tips I have is to freeze overly ripe bananas to use for a rainy day,” says Luke. “The key is to peel them, cut them into bite-sized pieces and pop them into a container to freeze.
“We use them to make dairy-free ice cream by blending them or putting them through our juicer (which has a homogenising cone to make them lovely and smooth). Other ways to use them are in pancake batters or in a banana bread recipe like this one.”
Luke Hines’ paleo-friendly banana bread
What you’ll need:
- 250 ml (1 cup) coconut oil, melted, plus extra for greasing
- 75 g (3⁄4 cup) coconut flour
- 75 g (3⁄4 cup) almond meal
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- pinch of sea salt
- 5 very ripe bananas
- 6 eggs
- 1⁄4 teaspoon vanilla powder
- 4 ½ tablespoons honey, plus extra for brushing
What to do:
- Preheat the oven to 160°C. Grease a 20 cm × 12 cm loaf tin with a little coconut oil, then line the base and sides with baking paper.
- In a large bowl, combine the coconut flour, almond meal, cinnamon, baking soda and salt and mix well.
- Place 4 ½ of the bananas in a bowl and mash thoroughly. Slice the remaining half banana diagonally into three or four pieces. Set aside.
- In another bowl, whisk together the eggs, vanilla and honey, then stir in the mashed banana.
- Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until thoroughly combined. Add the coconut oil and continue stirring until incorporated.
- Spoon the batter into the prepared loaf tin and spread out evenly with a spatula. Arrange the banana slices on top. Bake in the oven for 15 minutes then cover with foil to prevent the top burning and cook for a further 45–50 minutes, or until a skewer inserted in the centre comes out clean.
- Remove the bread from the oven and cool in the tin for 10 minutes, then carefully turn out onto a wire rack. Brush a little extra honey over the top and cool for 20–30 minutes. Slice and serve toasted spread with some coconut oil or almond butter.