Healthy Banana Bread
Look no further for a grain free and gluten free banana bread.
It’s important to know that even if a recipe or product states it’s gluten free, you must still look at the ingredient list.
Especially for those of us with gut imbalance, stomach problems, auto immune, etc… the over use of potato starch, rice flours, and other substitutes for gluten could lead to bloat and general stomach discomfort.
Which is why I always note which of my recipes are grain free as well. If you follow the IBD-AID diet, rice and other powerhouse grains like quinoa and farro are not allowed. This completely limits snack bars and other healthy alternatives.
Which is why I always try to have this banana bread on hand. It’s satisfying. Filling. Easy to take on the go. Can turn them into muffins, which makes it easier for the babe to snack on, too.
And if you follow IBD-AID you always manage to have a surplus of bananas on hand. So, banana bread it is, always.
This recipe is adapted from Healthy Recipes blog. I encourage to head on over to that page and see what other yummy recipes are cooking.
You’ll need…
parchment paper for a normal size loaf pan
3 large eggs
3-4 ripe bananas (not over ripe, as I feel they lose their sweet flavor)
1 Tbsp vanilla extract
1 Tbsp cinnamon
3 Tbsp honey
2 cups super fine almond flour
1/4 tsp kosher salt
1 tsp baking soda
Optional : dark chocolate chunks
What to do…
Preheat oven to 350*
Line a your loaf pan with parchment paper, leaving extra on the edge to help pull the bread out of the pan. Lightly spray the lined pan with oil.
In a medium bowl, mash the bananas.
Add to this bowl, the eggs, vanilla, cinnamon and honey, and whisk vigorously.
Slowly add the almond flour, kosher salt and baking soda. And mix with a spatula.
Pour the batter into the loaf pan and glide the spatula over the mixture to ensure the batter is even.
Optional - top the bread with organic, clean dark chocolate. Try this brand Hu Kitchen Chocolate (it’s my favorite!!)
Bake for about 50 minutes, or until the edges are brown and a toothpick inserted comes out clean.
Take a knife to the edges of the bread between the pan, ensuring there is nothing sticking to the edge as it cools.
Allow bread to cool for 30 minutes before removing the bread from the loaf pan.
Cool completely on a cooling rack before slicing.
Have you tried making this recipe? If so, share with me in the comments below!
Lovingly,
TLBS
