A couple of years ago I met George via our blogs and was inspired by his drive to eat nutrient-dense foods even while deployed as a Marine. His first cookbook – The Paleo Kitchen – written with Juli Bauer from OMG Paleo, will be released next month. Today I’m giving you a sneak peek and a chance to win a copy before it’s even in stores!
The full-color cookbook is filled with beautiful photography and easy, delicious Paleo recipes. My kids wanted to try the Chocolate Swirl Paleo Banana Bread first and we loved it! The recipe is easy to make and supports many creative variations. You can omit the chocolate swirl and stir in nuts, berries or dried fruit – Juli has this coffee cake variation on her site. It makes for a great breakfast or mid-day snack.
George and Juli have kindly offered to give away 1 copy of their new cookbook! Please see the widget below to enter. Good luck!
Serves: Makes one 9-inch loaf
Recipe used with Permission from Victory Publishing.
Save RecipeIngredients
- 4 medium bananas (about 1 pound/455 grams)
- 4 large eggs
- ¼ cup (½ stick/50 grams) unsalted grass fed butter, melted
- ½ cup (125 grams) almond butter
- ½ cup (60 grams) coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder (make sure it's grain-free)
- 1 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons unsalted 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.
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