So stoked on this Paleo Banana Bread with Pears and Honeyed Chocolate Sauce, for reals, it’s gluten and grain free, super moist and indulgently delicious. All I wanted today (and most days) was something rich and chocolately, warm and comforting, with a nice hot chai, and it doesn’t get much better than this banana bread folks. We have these two bountiful pear trees bordering our driveway, most of them are still unripe but one was ready, I wanted to make something special with the first pear of many to come. The bottom of the bread is caramelized gooey pears, which is surprisingly easy to achieve with a little coconut sugar and oil, the loaf pops right out, truly worthy of a pat on the back, a nice book and a cozy blanket. Monday moods.
We had to go to the court house today for a little ‘business’, apparently babies aren’t normally guests at such places since no change table was present anywhere. All the serious lawyers were ogling Mavi’s monkey pants, and he had plenty of smiles to share with all. What a gift children give to the world with their endless joy. The little one is starting to eat some solids, we’re taking a bit of an unconventional route and holding off on the grains and fruits. Instead, pastured egg yolks and grass-fed beef liver are the first foods. Quite the stretch from Pablem and other processed baby gruel. The reasoning behind this is that babies don’t produce amylase, the enzyme needed to break down all carbohydrates. Babes are much better equipped to digest protein and fat. At about 6 months they don’t have any iron stores left from when they were still inside momma, stealing all her iron for their journey outward. Liver is rich in iron and many vitamins, and the egg yolk from pastured chickens is high in healthy brain building cholesterol and lutein. I’m grateful to have this knowledge for our son, I’m sure at his age I was downing cheerios and goldfish, and I actually remember those vanilla baby cookies that one would just suck on until they disintegrated, yum?
- 3 ripe bananas,mashed
- 2 eggs
- 1/4 C almond butter, raw or roasted
- 1 tsp vanilla
- 1/2 tsp sea salt
- 3 Tbs+1 tsp coconut oil,melted
- 2 Tbs coconut sugar
- 1 tsp baking soda
- 1/2 C dark chocolate chips
- 1 ripe pear, thinly sliced
- 1/3 C coconut flour
- 2 Tbs coconut oil, melted
- 2 Tbs cacao powder
- 2 Tbs honey
- pinch of salt
- Preheat oven to 350F or 170C
- Combine bananas,eggs,almond butter,vanilla, baking soda,sea salt, coconut oil and 1 Tbs coconut sugar until smooth and creamy.
- Add coconut flour and baking soda until well incorporated, then proceed to mix in the chocolate chips.
- In a loaf pan spread 1 tsp coconut oil on all sides until well coated and sprinkle a Tbs of coconut sugar over top, spread pear slices evenly over top.
- Carefully pour the batter over top of the pear slices and smooth it all out.
- Bake for 50 min. until a toothpick comes out clean.
- Makes about 10 slices
- Combine all ingredients and leave at room temperature to thicken. Stir well before pouring over your finished banana bread.