I love banana bread. Who doesn’t? But for years, it’s been on my “do not eat” list because of the flour and sugar. But now I can enjoy it again, guilt-free. And guess what? T likes it, too!
This recipe is quick and easy to make. I usually slice it, freeze it and then warm it up when we want a piece. Give it a try. I bet your family won’t even taste the difference!
Ingredients for Healthy, Gluten-Free, Paleo-Friendly Banana Bread
3 very ripe bananas, mashed
2 teaspoons vanilla extract
1/4 cup coconut oil, melted
1 tablespoon agave nectar (or honey)
2 cups almond meal or flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Prepare a small loaf pan by greasing it or lining it with parchment paper. In a small bowl, combine bananas, eggs, vanilla, agave nectar and coconut. I mashed it all together with a potato masher.
Next, add the wet mixture along with the almond flour, salt and baking soda to a food processor and pulse a few times, until well blended. Stir in the walnuts, if using. Pour your batter into the small, greased loaf pan. (Note: a large loaf pan may result in a flatter loaf).Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan. Remove from pan, slice and enjoy! You can store it in an airtight container for about 4 days, or freeze.
That’s all there is to it, folks. Bake it the night before, then grab a slice on the way out the door. The perfect protein-packed, on-the-run breakfast.
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P.S. In case you missed it, I posted another healthy breakfast option, paleo banana pancakes. What’s your favorite gluten-free, paleo-friendly breakfast?