Thursday

(Flourless) Almond Banana Bread


First a rant, then a recipe...

I've been reading a lot of really interesting stuff lately about how we should all stop avoiding fat in our diet, and how we should really be limiting our carbohydrate intake instead (this article from Time Magazine, and excerpts from this book, for example). How for decades the idea that eating a low-fat diet would help prevent heart disease and promote health in general turns out to be completely wrong! And how all these "low-fat" products that emerged consequently, have only led to an enormous increase in our carbohydrate & sugar consumption.... which has actually turned out to be horribly detrimental to our health as a population.

Now I'm a firm believer in moderation. Moderation, in everything. I do not believe in any diet that forces you to eliminate entire food groups at a time. I believe in common sense in eating. In enjoyment and pleasure in eating. And above all else, in balance in eating.

But because of all this new health research emerging lately, I have been inspired to limit my intake of refined/processed carbohydrates and to embrace my intake of fats (I'm looking at you, butter!). I would never go "grain-free" (or worse yet, gluten-free!), because I firmly believe in the health benefits of whole grains. And of course, in moderation.

So after researching various flour-free banana bread recipes (and yes, consequently, also gluten-free), I came up with my own version. And, folks, let me tell you, it's delicious!



I love how high it is in protein, thanks to its being made almost entirely of almonds and eggs. I love it's moist, nutty texture, and its perfectly crisp edges. And I also love that it contains no flour at all.

Read on for the recipe...




Almond Banana Bread
(it's Flour-free, Gluten-free & Dairy-free too! 
...and absolutely delicious!)


Ingredients:
3 eggs
3 ripe bananas, mashed
1/3 cup melted coconut oil
1 tsp vanilla
1/2 cup brown sugar (you can also use 1/4 cup honey instead - it makes for a slightly wetter & a little less sweet bread, but equally delicious)
3 cups almond flour (finely ground almonds)*
1 tsp cinnamon
1/2 tsp cardamom
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
optional: 1/2 cup chocolate chips (because my toddler and husband won't eat banana bread any other way!)


Preheat oven to 350 degrees F.

Grease a standard size loaf pan (I also like to line the bottom of mine with parchment paper, but this isn't necessary).

In a large bowl, mash the bananas, then whisk in the eggs, vanilla & melted coconut oil.

In another bowl, mix together the remaining ingredients (almond flour, sugar, cinnamon, cardamom, baking powder, baking soda & salt), until well blended. Then whisk into the mashed banana mixture until no large clumps remain. If using chocolate chips, add them in at this point.

Pour mixture into prepared pan, and bake in the centre of preheated oven for 1 hour.

Let bread cool in its pan for at least 10 minutes prior to removing.

Enjoy!!

~*~

* This banana bread is quite moist (in a good way)... but it definitely has a different texture from a standard banana bread. If you want a slightly dryer, more "bready" consistency, and don't need it to be 100% flour-free/gluten-free, then substitute 1/2 to 3/4 cups of the almond meal for all-purpose flour.



4 comments:

  1. You're making a cookbook, right? RIGHT!

    ReplyDelete
  2. haha, Tiffany, maybe one day ;)
    xoxo

    ReplyDelete
  3. Replies
    1. Let me know how you like it, Jan, when you do! xoxo

      Delete

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