I have a couple of half marathons coming up, the Vitality North London half this Sunday and Wimbledon Common half next Sunday. I cannot run long distances if I eat gluten or sugar, both of these give me *ahem* stomach issues on runs longer than 15km. However, if I stay away from both for a few or at least a couple of weeks before a long run or race, then I don’t suffer on race day.
After not being so strict about my diet before, during and long after Christmas, I’m now back to eating rice bread when I want bread and I have replaced my Friday afternoon baked treats with home made sugar- and gluten free goodies instead.
Since I love anything that’s baked in a loaf tin, I keep coming back to making banana bread over and over and over again. If you Google “banana bread” or “paleo banana bread”, you get a gazillion links. I personally prefer recipes that are the most straight forward and that involve a food processor where you can chuck most ingredients into (I’m a very lazy chef :).
This week I made banana and date bread using and modifying a recipe from Elana’s Pantry.
Paleo Banana & Date Bread
3-4 bananas, depending on size (about 1-½ cups) mashed
4 medium eggs
1 tablespoon vanilla extract
5 dates (or more if you want more sweetness)
¼ cup melted coconut oil
2 cups almond meal
½ teaspoon salt (I use pink salt)
1 teaspoon baking soda
Place bananas, eggs, vanilla, dates and coconut oil in a food processor
Pulse ingredients together
Mix in almond meal, salt and baking soda
Scoop batter into a greased or lined loaf pan
Bake at 175°C for 55-65 minutes
Remove from oven and allow to cool
So easy. So delicious.
How do you like to make your banana bread?