A gooey & delicious, better-for-you banana bread recipe made with almond flour & zero refined sugars.
I love making this banana bread for many reasons:
It's easy to make & delicious as a dessert or snack any time of day.
I hate wasting food so whenever our bananas are starting to get too ripe, I wind up either making banana bread or freezing them to throw into smoothies.
It's the perfect food to have on hand for when you have company & love being the hostess with the mostest.
There's only 5 staple ingredients needed to make it!
Let's chat key ingredient details:
Bananas. Are you surprised that this is the star ingredient? We LOVE extra ripe bananas for this recipe--it naturally sweetens the bread. The more ripe, the better.
Almond flour. This is one of my favorite gluten-free flours. You can substitute for oat flour if you prefer, but I definitely don't recommend swapping coconut flour for this recipe.
Creamy peanut butter. I highly recommend a natural, smooth peanut butter *or cashew or almond butter if preferred* that contains just peanuts & salt as ingredients. Don't fall for the 'natural' label that's been slapped on Jiff, Skippy, etc. Check the ingredients label--those 'natural' ones contain the same exact ingredients as the others.
Coconut oil. Preferably extra virgin & organic.
Eggs. If you can get your hands on local, cage-free brown eggs, I highly recommend those for this recipe. If you want a dairy-free option, you can use flax egg instead.
Healthy Gluten-free Banana Bread
Ingredients:
2 medium, very ripe bananas
2 cups almond flour
5 tbsp creamy peanut butter; or nut butter of choice
1 1/2 tbsp coconut oil, melted
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
Optional: blueberries, chocolate chips, crushed nuts, etc.
Instructions:
1. Preheat oven to 350 degrees F & set aside a parchment-lined bread loaf pan.
2. In a medium-sized bowl, combine the bananas, peanut butter, eggs, & vanilla. Beat/mix well until fully combined & there are minimal chunks.
3. Add the remaining ingredients to the wet mixture and beat/mix again until well combined & smooth.
*fold in any desired additional ingredients*.
4. Pour the bread mixture into the bread loaf pan. Use a spatula to scoop out the bread mixture stuck to the side of the bowl & into the pan.
5. Bake in the oven for 40-45 minutes. Remove from oven and let cool for 10-15 minutes before slicing & serving.
6. ENJOY!
NOTE:
*Leftovers stay good in an airtight container for 4-5 days.
If you make this, snap a pic & tag me on social (@kenz_fitnutrist on Instagram) so I can see! :)
xo Mackenzie.
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