Paleo Banana Bread
When it’s cold and wet outside there is nothing I love more than to curl up with a good book… or some new research articles! But the cherry on top is a cup of tea and a freshly baked treat. Paleo banana bread is a great excuse to get your oven cranking. It has a warm doughy texture and is just sweet enough to light up the reward centers in your brain. It’s also full of protein, fiber, and micronutrients to help support your healthy eating endeavors.
If you are new to the refined sugar-free life and/or are in the process of reducing carbohydrates, this recipe is a great stepping stone to help curb your sweet tooth. The banana and the honey contain natural sugars and provide a deliciously sweet taste in combination with fiber and antioxidants. This helps to satisfy your need for sweet and, at the same time, keeps your blood glucose levels more stable than the classic, refined carbohydrate filled, non-paleo version.
Choose Your Own Fillings
Make this recipe your own but editing the insides. Walnuts are the classic addition, but you can always go nut free, add a bit of chocolate, or swap the cinnamon for cardamom. Cardamom pecan bread anyone? 1/4 cup of chocolate chips is a great addition to this recipe, but be careful to avoid processed sugar and other additives. I love chips that are made from 100% cacao like Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips.
Wrap in bee’s wax impregnated paper or store in a glass container for a couple of days on the counter. It will last up to 1 week in the fridge. Don’t want to share? Slice it and store in an airtight container in the freezer. When you’re ready for a piece, just pop it in the toaster!