Make banana bread. Obviously.
Whenever a bunch of bananas gets all dark and spotty I get a little overexcited. It means I get to do one of three things: A) Freeze them for smoothies, B) Make banana muffins, C) Make banana bread. All wonnnnderful options, but today I chose banana bread. This recipe is gluten-free, paleo, packed with protein, and seriously simple. Thank you, almond flour.
Almond flour has twice the amount of protein as gluten-free all purpose flour. And it has only 6 grams of carbs per 1/4 cup serving, in comparison to 27 grams of carbs in whole wheat flour. Why is this good? It will keep you full for longer and won’t cause your blood sugar to spike.
On another note, I know it’s been a while. I took a little break from Nourish with Niki, as life has been throwing a few curveballs my way – hence the name of this post. But curveballs are good…bananas are good. Anyway, I am happy to be writing and photographing again (I never stopped cooking, of course)!
BANANA BREAD (GF, PALEO)
Prep Time: 15 minutes Total Time: 70 minutes
Yield: one loaf Adapted From: The Wannabe Chef
- 1.5 cups almond meal/flour
- 3 ripe medium-sized bananas, mashed
- 4 eggs
- 1/4 cup coconut oil, melted
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 cup pecans, chopped (chocolate chips or walnuts would also work well)
- Preheat oven to 350 degrees.
- Mash bananas in large bowl.
- Add all other ingredients except almond flour. Mix until combined.
- Stir in almond flour.
- Fold in pecans.
- Lightly grease a 9×5 loaf pan and pour in batter.
- Bake for 50-55 minutes or until a knife inserted into the middle comes out clean.
- Remove and let cool completely before slicing.
What are some ways that you make your banana bread healthier?