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Primal Banana Walnut Bread

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  • #16
    Originally posted by randallfloyd View Post
    How's best to store this cake. I'm only going t be baking it for myself I think, but I don't fancy eating the whole lot in one day (I do, but for the sake of money and health..)

    I hear bananas don't freeze well. Anything I can add to the recipe to make it keep longer?
    actually, bananas DO freeze quite well; i have some in the freezer now. You want to peel ripe bananas before freezing. [ETA: in my vegetarian, green-smoothie days, I'd freeze bananas broken in to "serving" sizes on a baking sheet before putting them in a freezer bag; that way, they wouldnt stick together and i could easily take out as much banana as needed at a time instead having to thaw out the whole bag!] Then bring them to room temp before cooking with them (yes, they'll turn to soup but that's OK cuz you're just going to mix them up anyway!). There shouldn't be any reason you can't freeze the bread, too!

    *** Now, I'm excited to try this out. I just made two loaves of "traditional" banana bread tonight made from Nourishing Tradition soaked flour (in other words, I started it the day before). I cooked and cooked and cooked this stuff; the outside is tough and virtually burnt while the inside is still gooey. blech. tasty, but blech.

    so i'm looking FWD to building this - later, tho. I'm tired!

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    • #17
      Tried this with linseed flour this week... was ok, but almond flour is much better
      If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

      Originally posted by tfarny
      If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

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      • #18
        I just bought some coconut flour. Do you think this recipe would work with that instead of almond flour?

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        • #19
          Originally posted by bokbadok View Post
          I'm told you can make it, but I've never tried. You can get it from any health food store -- Bobs Red Mill is very common; Amazon also sells my favorite brand, Honeyville Farms. It's very expensive though - I use enough of it that I buy it in 25lb boxes which is far less per pound than the 1lb bags at the health food store, or the 5 lb from amazon.
          Do you buy the blanched or natural?

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          • #20
            Hi, I'm going to make this very soon. Could someone please tell me how much almond flour to use. The OP recipe has 'cups' as a measurement. I'm new to cooking and not sure how much to use.


            Also, how will too much/too little flour affect the outcome of the cake?

            Thanks!

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            • #21
              Originally posted by emmie View Post
              I just bought some coconut flour. Do you think this recipe would work with that instead of almond flour?
              No. Coconut flour and almond flour are night-and-day different.

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              • #22
                Originally posted by randallfloyd View Post
                Could someone please tell me how much almond flour to use. The OP recipe has 'cups' as a measurement. I'm new to cooking and not sure how much to use.


                Also, how will too much/too little flour affect the outcome of the cake?

                Thanks!
                Here is the recipe again:

                2 Eggs
                1 tsp baking soda
                1/2 Cup Melted Butter
                2 Cups of Almond Flour
                Pinch of Sea Salt
                2 ripe/over ripe bananas
                3/4 cup crushed walnuts

                Does that answer your question?

                As to the question on using blanched or natural almond flour, I've purchased the blanched per Elana's Pantry suggestion. I've only used it twice. I made one of her recipes with Bob's Red Mill "blanched almond" flour but it did not work in her recipe, so I gave in and purchased the Honey... brand she recommends.

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                • #23
                  I'm guessing you are needing metric conversions? Here is a cool site you can convert almost anything.

                  For example, 1 US cup is 236ml metric.

                  Almond flour is very moist, so adding a little much shouldn't be a problem. If you add half again as much though, it might make it bland.
                  42 yo female; 5'8"
                  Oct 2009: 205 lbs
                  Dec 2010: 167 lbs
                  Current weight: 158 lbs (first time under 160 in 17 years!!!)
                  Goal weight: 145 lbs

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                  • #24
                    I buy blanched.
                    42 yo female; 5'8"
                    Oct 2009: 205 lbs
                    Dec 2010: 167 lbs
                    Current weight: 158 lbs (first time under 160 in 17 years!!!)
                    Goal weight: 145 lbs

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                    • #25
                      What a disaster that was. It came out flat, dense and tasteless, nothing like the OP's. It was my first cake though, so I won't beat myself up just yet.

                      Gonna try it another day.. Think it would be good with some blueberries as well.

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                      • #26
                        Second it1958. Coconut flour is very dry and will soak up moisture like a sponge. If you were to try with coconut, you would want to use half as much as the recipe calls for. I say give it a try -- after all, you're not risking much in the way of ingredients.
                        42 yo female; 5'8"
                        Oct 2009: 205 lbs
                        Dec 2010: 167 lbs
                        Current weight: 158 lbs (first time under 160 in 17 years!!!)
                        Goal weight: 145 lbs

                        Comment


                        • #27
                          Originally posted by Virtuousrn View Post
                          Thanks for the recipe. I added a 1/2 tsp of cinnamon and 1 tsp of vanilla ....my family loves it!
                          This sounds like a great idea! This recipe is great...one of my favorites so far (as far as "treats" go) But I'll definitely try adding some vanilla and cinnamon next time! Thanks for the tip.

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                          • #28
                            Wow wow wow I made this today and added sultanas instead of walnuts as I had run out. It was amazing and so nice to have a banana cake that I can eat. I make a regular banana pecan tea bread for my fiancée each week and I always feel jelous... Not any more!!
                            Thanks

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                            • #29
                              After the disappointment of last week I made this again and it was heavenly

                              This time I used 3 eggs, approx. 180 grams almond flour, big handful of raisins, tablespoon of vanilla, lots of cinnamon and a tablespoon of honey.

                              Came out quite gooey in the middle, but browned on top. Anyone else like their cakes a little underdone? In fact, not cooked at all was delicious. I think next time I'll freeze a portion of the mix for a post workout snack

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                              • #30
                                I used the almond meal from Trader Joes, and it was very delicate. It didn't come out of the pan very well - some of it stuck, so I will make sure next time to add extra butter to the pan. And then it fell apart on my plate. While it was very tasty, I think next time I would bake in my mini-muffin tins and then pop them in the freezer. The flavor was excellent, but mine was so delicate.

                                Oh, and I added about a tsp of cinnamon and some pure vanilla extract.

                                Definitely worth a do-over and a little tweaking until I get my version right.

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