Reflection #14

For twenty percent time this week, Phoebe and I made paleo banana bread. Although we made this recipe before, we used a different recipe this time to try to compare the two and to taste the differences. The major difference between the recipes was that this one called for coconut flour. Now, last time we used almond flour however we learned that almond flour isn't supposed to be cooked at really high temperatures. The recipe called for cinnamon, walnuts, and chocolate chips. We cheated a little since the chocolate chips aren't paleo :) The setback we experienced was that the bread came out way too greasy. The reason we think that it came out too greasy is that we put too much coconut oil in it. In addition, we should have baked it for a little longer at a lower temperature but since we were short on time we really didn't think of that. Overall, this recipe tasted a lot better than the almond flour one even though we messed up with the baking a little bit. Banana bread is really tasty so maybe we can try an alternative recipe next time.