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Thread: Primal Banana Walnut Bread

  1. #11
    Join Date
    Sep 2010
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    USA
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    Little_Fish,



    Many thanks for that recipe ! I forwarded it to everyone on my email list.

    Grizz

  2. #12
    Join Date
    Jan 2011
    Posts
    22
    This looks effin good. I have neglected this sort of treat.

    Thanks!

  3. #13
    awesome banana bread recipe!
    Last edited by eltigabii; 01-08-2012 at 08:21 AM.

  4. #14
    Join Date
    Apr 2010
    Location
    San Francisco
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    41
    Ho. Lee. Crap.

    I made this, and it came out of the oven about an hour ago. It is now gone. I was able to steal one whole piece before my roommate and two buddies (none of whom eat primal) ravaged the entire thing. I didn't tell them it was until they finished, and they were all shocked. SO GOOD. And ridiculously easy.

    Thank you!

  5. #15
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    Apr 2010
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    Denton
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    511
    Sounds incredible..
    Little Saiyan

  6. #16
    Join Date
    Jan 2010
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    414
    Quote 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!

  7. #17
    Join Date
    Oct 2010
    Location
    New Zealand
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    3,184
    Tried this with linseed flour this week... was ok, but almond flour is much better

  8. #18
    Join Date
    Oct 2009
    Posts
    1,299
    I just bought some coconut flour. Do you think this recipe would work with that instead of almond flour?

  9. #19
    Join Date
    Aug 2009
    Location
    MN
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    288
    Quote 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?

  10. #20
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    Nov 2010
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    Peak District, England
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    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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