Over the years of living in KL, I have become a bit of a hermit. If there’s nothing important, I much rather stay home. It probably doesn’t help that when I gig I have to be around a lot of people. So being at home means I can put my feet up and work at my own pace. And because of that, my shopping habit have become quite hermit like too. When it comes to groceries shopping, I either go to the supermarket down the road (5 minutes walk) or for heavy items, order from Tesco.
However, of late I have heard some negative reviews about Tesco, mostly about Tesco delivering items close to (or past) expiry date. Well, my advice is to shop for only fresh fruit and vegetables, drinks, dry goods, household items such as cleaning supplies, toilet papers etc (cat owners would find it useful for buying huge bags of cat litter). I order vegetables all the time and never had a problem with them. Except sometimes they do go a little bit crazy with the sizes. I’ve once received a beetroot the size of a baby head. Last week, I had a massive bunch of bananas delivered to me. Amusement value aside, you know what happens when bananas starts to go a little overripe? It’s perfect time for some Banana Bread!
Ever since I’ve adapted to Paleo cooking, I have stopped baking desserts and Frank is definitely feeling a little abandoned, food wise. So I thought I’d treat ourselves a little bit by changing our favourite Banana Bread to a Paleo Friendly Version. Well, almost anyway since it’s still got a little bit of added sugar in the form of high grade maple syrup. But the natural sweetness of bananas helps too. I’ve used the same recipe I posted a while ago and just swapped the non paleo ingredients out. To my pleasant surprise, it tastes just as good as the regular banana bread, if not better!
Paleo Banana Bread
100g Grass-fed Butter, softened
3 tablespoons Organic Maple Syrup
3 large Bananas, mashed
2 cups Almond Meal
1/2 teaspoon Bicarbonate of soda
3 tablespoons Flaxseed
1 teaspoon Vanilla Extract
Preheat oven to 170 degree Celsius. Grease the loaf pan.
Using an electric mixer, beat butter, maple syrup in a bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition until just combined.
Transfer butter mixture to a large bowl. Add banana. Stir with a wooden spoon until just combined. Add almond meal and bicarbonate of soda over butter mixture. Stir until just combined. Add the flaxseed and mix well.
Spoon mixture into prepared pans. Smooth top. Bake for 35 minutes or until a skewer inserted in centre of loaf comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool. Serve warm or toasted with spread.
The texture of this banana bread is a little denser and holds together well. I love the nutty flavour, goes well with bananas. It keeps well overnight, though it was hard for Frank not to finish the whole thing in one setting. No additional spread needed for this, but I’d imagine a little almond butter would be fantastic. Do try this recipe if you feel like baking/eating healthier.
Oh! My new batch of Tesco delivery has arrived! Laters! (Let’s hope the yam I ordered doesn’t come in giant size…)