So, I have been trying out healthier banana bread recipes for a while now, but I haven’t found one I really love and tastes good without a lot of extra sweetener until I made this one.
This one is based off of this recipe by Jessica Sepel and I have just made a few changes.
Most banana bread is filled with loads of sugar, bleached flour, toxic oil and mucus forming ingredients. However, this one is made up of everything beneficial to your body and will allow you to thrive throughout your day rather than ending up on a blood sugar roller coaster or a sleepy slump. It’s full of vitamins, minerals, protein, fiber and healthy fat.
This bread is healthy, moist, and perfect addition to your cup of tea or addition to your morning smoothie.
- 3 very ripe bananas (Lots of spots! Which, by the way, is how you should eat them anyway since they will be alkaline once digested unlike those that aren’t ripe which will be acidic.)
- 2 cups almond meal (Lots of protein- *bonus)
- 1/4 cup unsweetened almond milk
- 1/2 cup LSA
- 1/4 cup psyllium husk ( a health food that will provide you with a filling fiber hit)
- 3 organic or free range eggs
- 2 tsp. extra virgin coconut oil
- 1-2 packets stevia
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. natural vanilla
- 1 tsp. aluminum free baking soda
- 1/4 cup raw walnuts– optional
-> I chose to make this more of a breakfast bread so it’s not overly sweet. If you want it sweeter/ more of a “dessert” you can add 3 Medjool dates (soaked for 30 minutes, blended in a food processor and mixed into the batter).
- Preheat the oven to 160 C or 320 F
- Mush up the bananas with a food processor or use your hands like I did (just make sure you wash them first!)
- Add milk, eggs, coconut oil, stevia, cinnamon, nutmeg, vanilla and baking soda to the same bowl and mix well
- Add almond meal, LSA, psyllium husk and walnuts (if you’re using them)
- Lightly oil your bread pan with coconut oil and then sprinkle almond meal liberally (this way the dough won’t stick and you’ll be able to remove your bread more easily)
- This is optional, but I sliced a banana in thirds, vertically and then placed on top for added flavor and ambiance. You can also add some crushed/chopped walnuts and sprinkle cinnamon.
- Bake for 35-45 minutes or until golden and your butter knife comes out clean when you stick it in the middle
- If the top is getting brown too fast cover the top with aluminum foil
- Once done allow to cool, sprinkle with cinnamon (if you haven’t already done so) and cut into slices.
- You can store in the fridge for up to 1 week if covered and you can also wrap and freeze if you want to.
All the awesome tips for baking this bread came from the original recipe! Handy huh?
Enjoy plain or topped with peanut butter, almond butter, coconut yogurt or melted healthy chocolate (melted coconut oil, cacao, stevia)!