No long-winded introductions here about misty-eyed nostalgia of golden afternoons brought about by the fragrant banana bread wafting through my home. I was craving something sweet but didn't have anything on hand; I saw my bananas were browning a little faster than my liking, so I decided to make banana bread. Let's get down to business!
INGREDIENTS
cooking spray for the loaf pan
3 eggs, beaten
3 bananas, mashed (if they're browner, they're going to be sweeter)
1 TBS vanilla extract
1 TBS ground cinnamon
1 TBS honey (or you can choose to use erythritol or monk fruit)
2 cups blanched almond flour
1/4 tsp coarse salt
1 tsp baking soda
Flax seeds and semisweet chocolate chips for topping (optional)
DIRECTIONS:
Preheat oven to 350F.
Line your loaf pan with parchment paper strips to make it easier to pull the bread out when it's done. Make sure the parchment strips are long enough to hang over the pan.
In a bowl, whisk together the mashed bananas, eggs, vanilla, cinnamon, and honey. Add in the almond flour, salt, and baking soda, and whisk until the batter is smooth.
Pour the batter into the pan and tap the pan gently to make sure the batter is evenly distributed. Bake it for 50 minutes and check to make sure it's cooked through. Stick a toothpick in the centre and if it comes clean, then it's thoroughly cooked.
Cool the loaf for at least an hour before removing from the pan.
208 calories per slice (not including chocolate chips)
7g Protein
16g Carb
4g Dietary Fiber
13g Fat
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