I’ve mentioned before how I’m trying to cut down on my carb intake. Since that’s my goal, I’ve been looking into the Paleo diet which is much more than low carb, so I’ll get into that later, but low carb is a big part of the “diet” or lifestyle. The idea behind Paleo is people should go back to the diet their hunter-gatherer relatives had: lots of protein, vegetables, fruits, and nuts. So basically, this diet means no dairy, wheat, legumes, or anything else that came out of the agriculture boom. It’s pretty strict when you think about it.
I’m not saying I’m “doing” Paleo because I’m not sure how I feel about it. Obviously, if you don’t eat carbs you’re going to lose weight. I just get concerned about what happens after the diet. Are you supposed to never eat carbs again? For me, that’s unrealistic so I assume you’d just gain all the weight back? I think some people reintroduce “good” carbs but overall, just try to eat less of them.
I get the dairy thing too. I’m not sure why any human adult would need dairy because we’re no longer growing. Babies and children need milk to grow, but I’m pretty sure I’m stuck here at 5’5″ no matter how much milk I drink. So, I get that. On the other hand, I feel like dairy can be a great way to get your protein. For example, plain, nonfat greek yogurt has around 20 grams of protein with very little sugar. It doesn’t get much better than that when you want a snack!
So, I’m on the fence about Paleo. That being said, I saw a recipe for Paleo banana bread on What Runs Lori’s blog that looked awesome so I gave it a try yesterday. Yes, Paleo bread…it’s almost an oxymoron. How can you make bread with no flour and no dairy? Well, I’ll show you!
Paleo Pumpkin Banana Bread
- 1/2 cup almond butter
- 1/2 cup tahini (or more almond butter)
- 1 cup shredded, unsweetened coconut
- 2 very ripe bananas
- 2 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup pumpkin
- 3 tbsp unsweetened cocoa
- 1 tbsp honey
Combine all the ingredients except the pumpkin, cocoa, and honey, and mix until the banana is mashed up well (no need to over-mix it, chunks of banana is okay).
Pour the batter into a greased loaf pan and preheat oven to 350 degrees.
Next, mix the pumpkin, cocoa, and honey.
Pour the pumpkin mix over the banana mixture and use a knife to swirl it into the batter.
Cook at 350 degrees for 35 t0 40 minutes, or until the center is cooked. Obviously, this was a tough one for me to figure out. The pumpkin mix on top stayed relatively soft the entire time so I think I overcooked it. Well, I definitely overcooked it.
At one point while it was cooking, I stuck a fork in it to see if it was done (if it came out clean, it was done, if not, nope) and brought out a huge chunk of the bread with me. Guess it wasn’t done yet.
The bread tastes good…it’s just super dry. Again I’ve cooked something and it’s ridiculously dry!! The hubs tried it yesterday and nearly choked on it.
Oh I couldn’t get it out of the pan either so my bread looks a little rough. Lori’s looked so pretty and moist, mine….not so much.
I really like the pumpkin-cocoa mix on top. It’s almost like a frosting. The rest of it…? Not so sure. Like I said, the flavor’s there, it’s just lacking some serious texture which obviously could be because I overcooked it.
I’m sure I’ll try it again. Lori has another one on her blog with zucchini which looks amazing.
But I don’t know…maybe bread sans milk and flour shouldn’t exist.
Have you heard anything on the Paleo diet? What do you think about dairy and wheat?