I mentioned in yesterday’s post that I went to go fetch a parcel from my sister at the train station.  You see its tax season in South Africa, and with provisional tax returns due for individuals before 31 August (I will stop with the tax snorefest now), I had to get all my sisters documents as I do her taxes for her.

My family still works on the barter system it seems, as she compensated me with a banting banana bread and home made basil pesto.  For those that don’t know banting, its also known as LCHF(low carb – high fat) and is considered the best diet to be on at the moment.  My family, not being competitive at all, have all jumped on the ‘bant’ wagon, with the one trying to out-do the other with their outlandish creations in the kitchen. My sister has been renamed Martha Noakes (a combination of Martha Stewart and Tim Noakes – the authority on banting!) in the process.


This banana bread is good though…VERY GOOD!!  So while I slave away on this side with spreadsheets and calculations, do yourself a favour and try out the recipe.

The BEST Healthy Paleo Banana Bread Recipe makes 1 small loaf/9-10 slices
lower fat, lower sugar, grain free, paleo, refined sugar free

1 cup + 1 tbsp (250g/2 medium bananas) ripe mashed banana
2 1/2 tbsp (50g) honey
2 tsp (10ml) vanilla extract
3 1/2 tbsp (50g) butter or coconut oil, melted
1/4 cup (60g) unsweetened applesauce
4 eggs (~200g)
1/2 cup (55g) coconut flour (I recommend this one for the best results!)
1/2 cup (50g) almond meal
3/4 tsp baking soda
Preheat your oven to 170C/340F.
Grease and line a small loaf tin (we used this 21cm x 7.5cm deep loaf tin) and set aside.
In a medium mixing bowl, mash your bananas and add in your honey, vanilla, melted butter/coconut oil, applesauce and eggs.
Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. It’s more of a pancake batter consistency than a thick cake batter, however, if your mix is extremely liquidy, add in coconut flour one teaspoon at a time (I don’t recommend doing this unless your coconut flour is not very absorbent – if you use this coconut flour you’ll have a perfect batter!)
Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it – cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean.
If your banana bread is browning too quickly but isn’t cooked in the middle, cover it with foil.
Allow to cool completely before slicing.
We find this banana bread keeps best in a sealed container in the refridgerator and it will keep for up to a week. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer

IMG_0516Happy Sunday


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