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Carnivore-ish: A New Cookbook Focused on Meat-Centric Cooking and Eating

ButcherBox Kitchen Team

ButcherBox Kitchen Team

March 23, 2022
bacon peanut butter banana bread
Clock icon

1 hr 5 min

Total

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 4 ounces bacon

    about 4 slices

  • 1½ cups blanched almond flour

    156 grams

  • ¼ cup arrowroot powder

    36 grams

  • 3 tablespoons unflavored grass-fed collagen peptides

    18 grams

  • 1 teaspoon baking soda

  • ¼ teaspoon fine sea salt

  • 3 medium ripe bananas

    mashed (about 1¼ cups)

  • 1/3 cup unsweetened salted peanut butter

  • ¼ cup maple syrup

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 ounces dark chocolate

    at least 70% cacao, finely chopped (optional)

  • ¼ cup chopped roasted salted peanuts

    optional

Step By Step

Instructions

1
Preheat the oven to 350ºF. Line a 9 by 5-inch loaf pan with parchment paper.
2
Put the bacon in a medium unheated skillet over medium-low heat; cook until crisp, flipping once or twice, about 10 minutes. Transfer to a cutting board to cool, then finely chop or crumble.
3
In a large bowl, whisk together the almond flour, arrowroot, collagen, baking soda, and salt. Put the bananas, peanut butter, maple syrup, eggs, and vanilla in a medium bowl and whisk well. Add the banana mixture to the flour mixture and stir until well combined. If using the chocolate and peanuts, set aside 
one tablespoon of each for garnish, then fold the remaining chocolate and peanuts and the chopped bacon into the batter.
4
Spread the batter evenly in the lined loaf pan. Sprinkle the reserved chocolate and peanuts on top, if using. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cover loosely with foil while baking if the top is browning too quickly.
5
Put the pan on a rack to cool for 10 minutes, then turn the bread out onto the rack to cool completely. Store leftovers covered in the fridge for up to 4 days, or wrap tightly and freeze for up to 3 months.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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