Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).
In my usual former reporter-mode, I asked Juli and George a million questions about paleo and learned that it’s a lifestyle that embraces gluten-free and follows my food philosophy of eating based on how your body responds to what you’re putting in it. That said, in paleo, you can have grass-fed dairy. For those of us following a dairy-free diet, please swap in your favorite dairy-free butter substitute in this recipe.
We’ve all since staying in touch since our dinner and I wanted to share their new cookbook with you, The Paleo Kitchen, which has already hit The New York Times bestseller list. Congratulations, guys!
Ingredients
For the banana bread:
4 medium bananas (about 1 pound/455 grams)
4 eggs
¼ cup (½ stick/50 grams) grass fed butter, melted
½ cup (125 grams) almond butter
½ cup (60 grams) coconut flour
1 teaspoon baking soda
1 teaspoon baking powder}
1 teaspoon vanilla extract
Pinch of salt
For the swirl:
2 tablespoons grass-fed butter
2 tablespoons ground cinnamon
½ cup (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips
1 tablespoon organic honey
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch (23-by-12-cm) metal loaf pan and line it with parchment paper.
- Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix well until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and mix together well.
- In a double boiler over medium-low heat, mix together the swirl ingredients until the chocolate has melted.
- Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
- Bake for 45 minutes or until a toothpick comes out clean when inserted in the middle. Remove from oven and let cool in the pan for 15 minutes before serving.
Bet that’s awesome with a dollop of home-made ice cream! Definitely going to try this, thanks for the recipe.
That looks amazing and much healthier than a regular one. I might try it.
This looks too good not to try. And oy, what a photo you got! Have you experimented with it sans butter? I can’t eat any dairy; it seems like the coconut oil and nut butter would do the trick alone though.