This recipe is super easy, it actually kind of reminds me of that stupid infomercial at 3am for this book on “dump it” recipes. If you’ve seen it, you’ll laugh.
I got it from my favorite Paleo recipe book so far, its amazing and the recipes come out delicious every time. I’ve especially been interested in it since I’m one for comfort food.
Coming from Chicago, and from a pizza 24/7 eating family, I grew up on comfort food. Unfortunately Paleo doesn’t always coincide with this lifestyle, so I found this book to be a great mediator of my two worlds.
A part of this world was my mom’s infamous banana bread. I crave for it all the time. Banana bread is a gift to man, but my mother’s banana bread is a gift for the gods. And the thought of eating it and feeling sick afterwards bothers me, so I had to find some sort of alternative. Here it is! Although it will never be the same as my ma’s masterpiece, it’ll do.
…That means it’s really f*$%ing good.
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon of baking soda
1/2 cup Butter, melted (you’ll use it to butter the pan too)
1/2 cup Maple Syrup
2 large Bananas (1 cup) – ripe and spotty, so they’re extra sweet
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon grated nutmeg
1/2 teaspoon grounded cloves
1/2 teaspoon powdered ginger
Okay I’m just going to write this right out of the book, and it’s their property, so ya know.
1.) Preheat oven to 325 degree Fahrenheit. Lightly grease a 1.5 quart oven-safe loaf pan.
2.) In a large bowl, whisk together butter and maple syrup, then whisk in mashed banana and eggs.
3.) In another large bowl, whisk together coconut flour, tapioca flour, baking soda, and spices.
4.) Whisk the dry ingredients into the wet ingredients, and mis until thoroughly incorporated. Pour the batter into the loaf pan.
5.) Bake until the edges are golden brown and the center of the cake is cooked through, about 50 minutes to 1 hour (I only needed 45 to 50 minutes). Let the cake cool before removing from the pan.
And there ya go, man, enjoy!