I’ve been trying to incorporate a more Paleo-esque way of eating lately, with much success. That is, if you don’t count my Love Grown Foods Granola handfuls here and there.
I’m not perfect, won’t try to pretend I’m perfect, nor will I lie that I think I’m even close, but I do like taking out most grains, legumes, and dairy from my diet. I feel better, I’m less bloated, hold less water (that’s the same as less bloated..?), and I just feel lighter. Odd that I feel lighter, since I have been eating so much meat…
Anyway, I’ve also been playing around with Paleo recipes, baking tons of stuff (yes, not quite a caveman approach, but I can’t take the baker out of me, even when trying Paleo). I do love baking.
With getting back into CrossFit recently, I feel it’s only fitting that I throw some emphasis on the Paleo way of eating, if only trying out some fabulously easy and delicious recipes.
For example, take this recipe by health-Bent.com. Banana bread without the flour, grains, sugar? Sign me up! And while we’re signing me up, give me a slice or two to hold me over while mine finishes baking.
Paleo Pumpkin Swirl Banana Bread
[gluten free, dairy free, Paleo, moist and delicious. makes one 9 inch loaf pan]
- 1/2 cup almond butter
- 1/2 cup Tahini (or more almond butter)
- 1 cup shredded, dried, unsweetened coconut
- 2 medium very ripe bananas
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup pureed pumpkin
- 3 tbsp unsweetened cocoa powder
- 1 tbsp honey (optional)
Preheat your oven to 350ºF.
In a mixing bowl, combine all of the ingredients (reserve the pumpkin, cocoa powder, and honey). Mix, breaking up the banana so it is mostly incorporated into the batter (lower amounts of visible chunks). Pour the batter into a greased loaf pan.
In a separate bowl, stir together the pumpkin, cocoa powder, and honey. Pour this mixture down the center of the banana batter and use a knife or toothpick to slightly swirl it into the batter (left, right, zig-zag motions).
Bake for approximately 35-40 minutes, until the center is no longer gooey (soft). Let the banana bread cool before removing from the pan.
Slice into as many servings as you wish and serve. In complete honesty, I ate a good 1/3 of the loaf before I even got it cooled. It’s that good.
Most of the time I make a recipe there are slight changes I can see for the next baking round. But with this recipe, I found no variation that would make it any more rich and moist. This, dare I say, could be better than original banana bread. I loved it. I know you will, too.
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Help, I made this bread and it tasted wonderful but it did not hold together. I followed the recipe… any suggestions?
Is there a nutritional break down for this recipe? It looks amazing but would like to know what I’m eating before I potentially eat the entire loaf
This is delicious! Made mine withe butternut squash purée. My kids could not get enough of it.
Your banana bread looks lovely – and I really like the idea of the pumpkin swirl!! It’s so wonderful when delicious is so healthy too. Visiting via Real Food Forager
anything we can sub for coconut?
You could probably sub almond flour/meal, or other dried fruit…
Thanks for the yummy recipe! I used 1/4 cup of coconut oil cuz I ran out of almond butter, it was great! I also added cinnamon and vanilla. Next time, adding nuts. But sure satisfies my sweet tooth!
I just made this “bread” and it’s great! It really is the consistency of bread and is nice and moist. It’s a great alternative to real breads when on paleo and craving a bread.Italk filling and delicious. I only wish the pumpkin flavor was more prominent. But a great recipe!
Just made my first loaf of this bread last night. The only thing that didn’t work as advertised was the topping: it was more of a paste than something pourable. I added some water and spread it on the top with a knife.
I was amazed after baking it how much it looked and acted like bread! Its not very sweet, but it got a thumbs up from my wife. I will try it again with even riper bananas to see if I can get a little more sweetness in it. Thanks for the great recipe!
im making this right now!!! so you find it easy or feel better taking out legumes from ur diet? i love chickpeas and black beans so much i wasnt sure about those…
uh-yeah. bookmarking this recipe. looks awesome & i love that it’s unique with the banana swirl!
thanks, girl!
Bread with no grains?? How awesome is that!!
I want a slice! It has two of our all time favorite ingredients – tahini and pumpkin 😉 YUMMMMMMMM
This bread looks great. I’m excited for you getting back in to Paleo- I’m 2 weeks in now. Maybe you can help me get better at it! I’m still including dairy, but organic and full fat and raw if I can get it. I’d love to hear your thoughts!
that looks great, im definitely trying it!! ive had tahini forever (hopefully its still good) and have been looking for ways to use it. Im thinking about adopting a paleo lifestyle too (at least try!) so I love to see the recipes you can use. thanks!
Interesting combination pumpkin and banana swirl bread. While it looks healthy, the bananas should be to ripe or the fructose will work against you. Make sure to keep a tab on the sugar levels. However I must say the picture really has has my taste buds puckerin.
I’m honestly impressed that it’s that good! I always want to eat more paleo-ish but it never ends up working that way!
This looks fabulous!
This is awesome! And I have all the ingredients! A legit paleo recipe for me to try, sans goat cheese 😉
Hmm, I commented, but don’t think it went up! This looks fabulous and we want to do more Paleo here. But I have a dilemma. No almonds or eggs for the husband (and no dairy of course). Any thoughts or ideas??
I just recently read about using flax seed as an egg substitute. I think you soak the seeds and the gel that comes off can be used instead of eggs. You can use cashew butter instead of almond butter or just more tahini.
Pumpkin banana bread would make my day!
Yum, yum, yum….without the coconut. 😛
This looks really good. Do you have pumpkin available all year? It’s only a seasonal item on the east coast. So, I can make this in about three months from now.
Looks wonderful!!!
This looks out. of. this. world. I’ve been avoiding gluten for a bit and have been on the lookout for clever bread/muffin/snack-y recipes. this one is not only clever but looks delicious!
we’ve had to cut back on some grains this week due to some gut issues, so I am all about this bread. I WILL MAKE IT!
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