This paleo almond coconut banana bread is incredibly moist and just slightly sweet without any traditional flours or sweetener.
I didn’t title it as such, but this is a paleo bread. At least I think it is.
Can we discuss this whole paleo thing for a moment? So, the premise is to eat “like a caveman would”. Ok, I get that. But I have a really hard time distinguishing between eating the foods a caveman would’ve been able to eat versus the methods a caveman would’ve had at his disposal. Baking just seems completely counterintuitive to the whole paleo thing. I mean, did cavemen have ovens? Baking soda? No. And then there’s the whole bean thing. Beans were definitely around back then, why aren’t they included on the “ok” list? So, no beans, but bread’s ok.
Um, I can’t be the only one confused by this.
And let me just disclose that I’m totally no paleo expert (as if that weren’t already apparent). I’ve done a bit of online browsing and read a decent amount of other people’s posts on the diet. That’s it.
What I’ve basically realized after wasting my time reading far too many articles about it is that maple syrup falls in the (quite large) gray area.
This bread has a tablespoon of it. I’ll leave the determination up to you.
I had no intention of specifically making a paleo bread, I just wanted a higher protein one with no traditional flours or sweetener.
Had I judged the outcome based on what the dough looked like, this would’ve been inedible. The dough was incredibly thick and I didn’t think there was any way it would rise at all or turn out to be anything other than rock hard.
I was totally wrong. One of the few times in life I’m happy about that.
It’s just perfectly sweet enough from the banana and it’s so incredibly moist. If I could describe my perfect bread texture, this would be it.
I was floored.
Maybe those cavemen were on to something. You know, with their ovens and all.
But not that jelly! That’s just me being controversial.