Flourless Banana “Bread”
The latest nutrition trend these days definitely seems to be against grains. Some argue all grains are unnatural and were not included in the paleolithic diet, and others who believe these complex carbohydrates provide a slow and steady stream of glucose to the system for sustained energy. I encourage you to take in the information and then listen intuitively to your own body to see what works for you. While I don’t believe all grains are bad, for all people, ALL the time – I do enjoy trying to make substitutions often, especially when baking. More and more people are realizing they are sensitive to wheat, and this is understandable considering how hybridized it has become. Wheat today has a much higher gluten content than ancient varieties, and gluten, the protein contained in wheat, barley, rye and spelt, can wreak havoc for many. Aside from those with celiac disease, grains can be difficult to digest for people with less than optimal gut function. Having a healthy gut and good digestion is crucial for optimal health.
What I like about this recipe is the higher protein content and the use of coconut in place of flour. Coconut is a wonderful option because the medium-chain triglycerides that make up the fat in coconut are readily used as energy and not stored in the body as fat. This “bread” is a high- protein, nutrient-packed option that will provide lasting energy and satisfy any carb craving.
The Recipe:
2 medium ripe bananas
1 packed cup of coconut (blend shredded coconut in the blender until fine and sticky)
4 eggs
2 Tbsp maple syrup or raw honey (optional)
1/2 cup finely chopped walnuts
coconut oil or raw, pastured butter for loaf pan
Preheat oven to 350 degrees. Blend all ingredients except the walnuts in a Vitamix or blender at medium speed until well combined. Grease loaf pan with coconut oil or butter. Pour mixture into pan and top with chopped walnuts. Gently press nuts into the top of loaf. Bake at 350 for 30-40 minutes until firm on top. Allow “bread” to cool before removing from pan. It is very moist and best eaten with a fork. Enjoy this flourless delight!