Not from Stonehedge, add this recipe from The Paleo Diet Cookbook, Food Your Body is Designed to Eat (Kyle Books, by Daniel Green to your brunch-breakfast offerings.
Walnut and Banana Bread
I first tried this fantastic banana bread when filming a show with the American cooking icon, Paula Deen. I have tried many versions to reduce the fat, and think this one is the winner.
220 calories | 15.8g fat | 1.9g saturates | 11.3g sugar | 0.1g salt | 7.5g
protein | 2.3g fiber
Serves 8
oil, for greasing
2 ripe bananas
3 eggs
1 heaping cup almond flour
11/2 tablespoons raw honey
3/4 cup walnuts, roughly chopped
Preheat the oven to 350°F and lightly oil an 8 x 41/2 inch nonstick loaf pan.
In a large bowl, mash the bananas thoroughly with a fork. In a separate bowl, whisk together the eggs, then add the flour and honey. Stir in the walnuts and mashed banana.
Pour the cake mixture into the pan and bake for 20–30 minutes, or until a thin skewer inserted into the center of the cake comes out clean.
Remove from the oven and cool in the pan for a few minutes, then turn out onto a wire rack to cool completely before serving.
TIP: Walnuts are high in calories and fat, but like avocados, it is the healthy kind of fat, which keeps you feeling full. they’re also a great source of fiber and protein.
(* Recipe reproduced with permission from 'The Paleo Diet: Food Your Body is Designed to Eat' by Daniel Green– published by Kyle Books- 2014)