Paleo Banana Bread Truffles

ImageRemember yesterday’s Paleo Banana Bread? Well you’re going to need to make another loaf. Because you’re going to want to make these Banana Bread Truffles.

I have an obsession with making truffle-like desserts. My absolute favourite, pre-paleo days, were cake balls. Delicious little balls of Betty Crocker cake (no one does it better than Betty!), mixed with sickly sweet frosting, and coated in chocolate. I used to make these little balls of sin and bring them to dance class..  Now before I continue, I would like to clear up the misconception that dancers don’t eat. Oh, we EAT. A whole heck of a lot. So these cake ball truffles? They were gone in mere seconds. But healthy? Yeah, I wouldn’t bank on that. My obsession had already developed, however, so when I went grain and sugar free, I started experimenting with making healthier treats in truffle form. Cookie dough truffles! Brownie batter truffles! Protein ball truffles! And now.. Banana bread truffles! I have yet to replicate the cake ball truffle… but these babies are SO delectable that I don’t even feel to…. Yet. =) I mean, let’s take a loaf of sweet and scrumptious banana bread, paleo-fy it, make it into cute little truffles, and coat it in dark chocolate.

I think I just died and went to heaven, and you’ve been invited.

Paleo Banana Bread Truffles
Grain Free, Gluten Free

Ingredients:

Paleo Banana Bread
1/2 cup coconut cream (scooped off the top of a refrigerated can of coconut milk)
1/2 large overripe banana
Dark chocolate chips, or your own homemade chocolate

Directions
1. Bake and cool banana bread.
2. Mash the banana, and mix it into the coconut cream.
3. Break up the banana bread and crumble into a bowl. Add the banana cream mixture, stirring until well blended. You should be able to form the “dough” into balls.. You may need a little more or less of the banana cream!
4. Form into balls and place on a parchment or wax paper lined pan, and freeze for at least half an hour, or until cold and firm.
Try not to be impatient!
5. Melt dark chocolate chips in a double boiler, or however you prefer, and coat the frozen banana bread balls in chocolate.
6. Place the balls back onto the lined pans, and back into the freezer until chocolate is set.
7. Best when stored in an airtight container in the freezer.

Paleo Banana Bread

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It’s a bread. It’s a cake. It’s a snack. It’s dessert. It’s breakfast…

It’s banana bread!

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There’s something so comforting about this versatile treat. For me, it’s the deliciously overwhelming aroma that swells the house as it bakes. A sure sign that something tasty is soon to fill my tummy!

Oh and this banana bread? It’s gluten and refined sugar free. Almonds, coconut, and tapioca flour create that superbly moist, crumb texture we have familiarized with this classic loaf. The sweetness comes almost entirely from the bananas, with just a touch of honey, making this version much healthier than it’s sugary, gluten-filled counter part! So eat up, and enjoy! =)

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Paleo Banana Bread
Grain Free, Gluten Free, Refined Sugar Free

Ingredients:
1 1/3 cups almond flour
1/3 cup coconut flour (I ground my own.. if you use store bought you will probably need half this amount)
1/3 cup tapioca flour
1 tsp baking soda
1 tsp baking powder
2 large, or 3 small overripe bananas
2 tbsp. honey **
1/4 cup butter
3 large eggs
2 tsp. vanilla

Directions
Preheat oven to 350°F.
1. Cream butter, eggs, honey, and vanilla.
2. Mash, and stir in bananas.
3. Add dry ingredients, and mix well.
4. Optional: add in nuts, or chocolate!
5. Bake in a greased loaf pan for 50 minutes, or until toothpick comes out clean.

*Note: This tastes best the next day!! The natural sweetness really comes through after sitting for a bit.
**Note: I have always used honey for this recipe, but I also think that replacing it with 1/4 cup of coconut palm sugar would add a bit more body to the flavour! If doing so, reduce the almond flour to 1 1/4 cup, coconut flour to 1/4 cup, and tapioca flour to 1/4 cup.

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It’s really yummy with homemade chocolate on top too! =)