Paleo Style Banana Carrot & Apple Bread with Ground Almond Flour
A few days ago I had a total sweet craving and gave the Hemsley sisters sticky toffee pudding recipe a try. You can find the recipe here if you would like to try it – I will definitely make it again as both me and Dave were fans but I would personally reduce the amount of dates used as I found too sweet for me.
It started me thinking about how else I could make healthy baked goods. I have tried a few recipes before and have always found that the almond flour based ones are a bit too eggy and the coconut flour ones are too dry in texture. The idea of using both almond flour and coconut flour has not been something that I have experimented with until now and this is my first output.
I think that there is a bit of improvement to be made on this recipe but if you are looking for a healthy baked good with the sweetness coming from fruit only and some healthy fats then this is a good starting point for you. The changes that I would look at for next time is to reduce the butter by 50% and to use 3 eggs instead of 4.
Something that does need to be said is that each batch of coconut flour does act differently so there is a little bit of experimentation that you will need to allow if you are going to give any of these recipes a try to see if you need a little bit more or a little bit less as it is very reactive in the amount of liquid it absorbs.
Banana Carrot & Apple Bread
– 2 Ripe Bananas
– 1 Carrot (grated)
– 1 Apple (Grated)
– 3 Eggs (I used 4 but would definitely reduce)
– 50g Room Temp Soft Butter (I used 100g in my recipe)
– 200g Ground Almonds
– 2 tsp Coconut Flour (Sieved)
– 2 tsp Baking Powder
– 1 tsp Cinnamon
1. Start with blitzing the egg and the butter together for 1 minute. Add the banana and the baking soda and blitz for 30s. Add the carrot, apple, almonds and coconut flour to the mixer along with the cinnamon and blitz for 30s – 1 minute. You are looking for an even mix.
2. Bake for 40 mins at 180C. If it is colouring too much on the top then cover over with tin foil. Stick a skewer in the middle to check that it is fully cooked – it should come out clean. If it is still a little wet in the middle after 40 mins keep it covered with tin foil and bake for another 15-20 minutes.
And there you go, a tasty Banana, Carrot and Apple Bread loaded full of goodness. No need to feel guilty sticking into this one.
Hope you enjoy