Paleo Banana Bread Pudding

With the beginning of the new year I’ve rededicated myself to cutting out the refined carbs.  Today I had a go at making Paleo Banana Bread.  Only, after I had already started mixing the bananas and eggs, I realized that I didn’t have any coconut flour.  So I used some almond flour I had on hand.  

I think I made 2 mistakes.  First, I don’t think almond meal is substantial enough by itself to constitute the basis for bread.  Second, I think I tried to turn the bread out of the pan and onto a cooling rack too soon.  I wound up with kind of a bready mush.

BUT, it is delicious mush!  After dinner tonight, I put a little bit in a couple mall bowls, warmed it up, and served it as dessert.  It would be delicious with whipped cream, or maybe a nice caramel sauce or ice cream, if you’re not too worried about being strictly Paleo.  

I’ll get some coconut flour and try the bread again, but for now, this is delicious.

4 bananas, yellow (they do not need to be overly ripe but you can if you want)
4 eggs
1/2 cup almond butter
4 tablespoons coconut oil (or butter)
1/2 cup almond flour/meal
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
pinch of salt
Preheat oven to 350 F.  Combine your bananas, eggs, nut butter, and coconut oil and mix well with mixer.

  • Once blended, add in almond flour, cinnamon, baking soda, baking powder, vanilla, and salt and mix well.

Grease a loaf pan and pour and spread batter in pan.  Bake in over for 50-60 minutes (longer if using a glass loaf pan), until a toothpick inserted in the center comes out clean.  You could also bake for 30 minutes or so in a 9×9 square pan.  Spoon into bowls warm and enjoy!


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