Monday, July 28, 2014

Grain-Free Banana Bread

This banana bread is so rich and satisfying, you won't even miss the wheat flour! I use almond flour, which you can find just about anywhere these days. If you'd like to make your own, it's very easy. Using a Vitamix or food processor, process about a cup of slivered almonds 20-30 seconds, being careful not to overdo it, as you don't want to end up with almond butter. 

Grain-Free Banana Bread

3 very ripe bananas
6 eggs
3/4 cup almond flour
2 tablespoons cacao beans
2 tablespoons organic agave nectar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon cardamom (optional)
1/4 cup chopped walnuts (optional)

Preheat oven to 325 F.

In a mixing bowl, mash the bananas and mix in the agave nectar, cinnamon, vanilla extract and cardamom. In a separate bowl, beat the eggs until fluffy.  Add the eggs, flour, cacao beans and walnuts to the banana mixture and mix well.

Use coconut oil to lightly coat the bottom and sides of a 9 inch glass baking pan. Fill the pan with the batter and bake until set, about 45 minutes. 

After the banana bread is done, let it cool, cut into slices and enjoy. This bread is especially delicious when accompanied by berries and tea.

Bon appetit!


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