In case you haven’t noticed, this banana bread is green and named after a much-loved Christmas character. Trust me here, though, it's so moist and delicious that you'll barely believe it’s packed with spinach and totally dairy, grain and nut free!
For this paleo-friendly recipe, I used cassava flour. It’s a great non-allergenic option for baking. It has a mild flavour and soft consistency and can be used as a 1:1 substitute for regular flour in many recipes.
Cassava flour is made from the starchy yuca plant, so it is rich in non-refined carbohydrates. With only 120 calories per 1/4 cup, it is less calorie dense than many other traditional and gluten-free flours, including wheat, corn, almond and coconut.
Ingredients for one loaf:
3 1/2 cups raw baby spinach
1/3 cup melted coconut oil, plus additional for preparing pan
1/4 cup coconut sugar
2 pasture-raised eggs
2 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
4 extra ripe bananas, mashed
1 1/2 cups cassava flour
1/2 cup shelled gluten-free hemp seeds
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp sea salt
1/2 to 1 cup dark chocolate chunks or walnut pieces (I used Enjoy Life vegan dark chocolate chunks)
Preheat oven to 350F and grease an 8.5 x 4.5" standard loaf pan with coconut oil.
In a blender or food processor, blend together spinach, oil, coconut sugar, eggs, vanilla, and apple cider vinegar.
Put spinach mixture in a medium bowl, add mashed banana, and mix well.
In a separate bowl, mix together cassava flour, hemp seeds, baking soda, cinnamon and salt. Add to wet ingredients and stir until just combined. Stir in chocolate chips or walnuts if using.
Scrape the batter into prepared loaf pan. Bake for 45 to 50 minutes, or until toothpick inserted into middle of cake comes out clean.
Cool in pan for 10 minutes, then remove to wire rack to finish cooling.
Grinch Cake will keep well-covered for 3 days or can be refrigerated or frozen for longer.