our fave whole banana bread.
|
Since deciding to take on the whole lifestyle challenge, we quickly realized that none of our traditional breakfast meals fit the gluten-free, dairy-free and sugar-free requirements. Given that we both love banana bread, I thought I would put our own spin on some common Whole 30 recipes and it has already been a hit in our house. I'm not even sure it will make it the rest of the week, and I may need to make a few more tasty loaves. If you're looking for a healthier version of banana bread, this is a great recipe to try, substituting all-purpose for almond and tapioca flours, and maximizing the banana flavour.
|
ingredients.
|
3 to 4 large bananas, mashed
2 tsp vanilla extract 4 large eggs 1 ¾ cup fine almond flour ½ tapioca flour ¼ cup coconut oil, melted |
1 ½ tsp baking soda
½ tsp baking powder 1 ½ tsp cinnamon ¼ tsp nutmeg (optional) Sprinkle of fine sea salt Cooking spray |
instructions.
- PREP IT. Preheat the oven to 350° F. Lightly coat a loaf pan with cooking spray and line with parchment paper (the spray will help keep the paper in place).
- MIX THE DRY INGREDIENTS. In a medium bowl, mix together the dry ingredients well. If you’d like a little spice in the bread, include nutmeg (optional). Set aside.
- MIX THE WET INGREDIENTS. In a separate, large bowl, mash the bananas well. Add in the eggs, vanilla and melted coconut oil. Whisk together until well combined.
- COMBINE ALL THE INGREDIENTS. About half a cup at a time, stir the dry mixture into the wet ingredients using a whisk. Continue to mix until all the dry ingredients are well incorporated and no visible flour remains. Gently pour the batter in the lined loaf pan and bake for 50-65 minutes or until dark brown. Check with a toothpick and adjust time accordingly.
- SERVE & ENJOY. Once fully cooked through, place the loaf pan on a wire rack and let cool. Once completely cooled, remove the parchment paper and loaf from the pan. Slice, serve and enjoy!
Love this recipe? Share it!
|
@takesomethingout
