Banana Bread

This is from the website "civilized caveman cooking"...here is the actual link.  

http://civilizedcavemancooking.com/grain-free-goodies/paleo-banana-bread/

This was REALLY good, fast and easy and it rose like a real banana bread. As the site suggested, i made mine into 12 big muffins and slathered them in butter when they were still a tiny bit warm! divine!!!   This is the website picture. my muffins of course were dark as i added the suggested cocoa powder :)

Ingredients

• 4 bananas, yellow (they do not need to be overly ripe but you can if you want)
• 4 eggs
• 1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
• 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of sea salt

Instructions

1. Preheat your oven to 350 degrees
2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice. If you use a metal pan it will probably bake in 35-40 minutes so start checking at 35 to ensure the middle stays moist
5. Pour in your batter and spread it evenly throughout
6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
7. Remove from oven and flip your bread out onto a cooling rack
8. Slice and serve

Variations

1. Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and1 cup dried cranberries or fresh if you want
2. Chocolate Blueberry – Add 1 cup of fresh blueberries and ½ cup of cocoa powder
3. Pumpkin Pecan – Reduce the almond butter to ¼ cup and add ½ cup of pumpkin puree and 1 cup of roughly chopped pecan pieces

Notes

If you want to make these into muffins, use the same recipe and for mini muffins bake approximately 25 mins and normal size muffins 30-35 minutes.

Nut Free Paleo Bread

After making this recipe this morning, I realized that I had actually made it before but I didn't post it. So I am now :) It comes from the website The Paleo Mom and here is the link to this recipe:  http://www.thepaleomom.com/2012/02/recipe-nut-free-paleo-bread.html

It is IMPORTANT to note that although this looks like a huge loaf, it's not. I made it in a special sized loaf pan that I ordered on line. It's called a magic loaf pan and its only 7.5 x 3.5 inches (There should be link to the pan below if I got this to work right)  Here is a pic of my finished bread. I plan to eat it by making it into French toast :) i'll post a pic when I do.

Ingredients:

• 4 eggs
• 4 Tbsp grass-fed butter (you could use Refined Coconut Oil or Palm Shortening as an alternative)
• ¼ cup Tapioca Flour (as usual I didn't have this - thought I did, but was wrong, so instead i used what I had on hand which was Arrowroot flour)
• ¼ cup Coconut Flour
• 1 tsp Apple Cider Vinegar
• ½ tsp Cream of Tartar
• ¼ tsp Baking Soda
• 1/4 tsp salt

1.    Preheat oven to 350F.  Line a 7.5″x3.5″ Loaf Pan with wax paper.  Grease the wax paper with coconut oil (if you have a good non-stick pan, you should be able to get away with just greasing it really well).
2.    Melt the butter (or coconut oil if using) in the microwave and let cool slightly.
3.    Beat eggs in a blender or food processor until frothy, about 30 seconds.  Add the remaining ingredients and process again until smooth.  Let the batter sit for a minute to thicken.
4.    Pour batter into prepared loaf pan.  Spread it out so that the surface is even.  Bake for 35 minutes.  Enjoy!