This is a simple recipe for delicious banana bread that contains no oil, sugar or grains.
And by no sugar, I mean no sugar. I get so frustrated when recipes say they have no sugar but then you go on to see that they do have added sugar in the form of coconut sugar, rice bran syrup, maple syrup, e.t.c. Maybe the healthier option than refined sugar but still sugar! I have been guilty of this also so no judgement here.
For the past 6 weeks I have been doing the Whole 30, which completely rules out all sweeteners, including stevia, which used to be my favourite sweetener to use but I have sinced changed my mind. For the first 4 weeks, I didn’t touch any ‘natural’ sugars, just fruit (still sugar but a complete food and allowed in the Whole 30 program. Won’t go into the difference because it’s a bit too sciency but look it up if you’re interested). As a result, I didn’t do any baking for myself so now that the initial program is over, I have kept to it but have now branched out to make some completely sugar free goodies. That, and my bananas were totally black and needed to be morphed into baked goods 😉
This recipe contains eggs. I’m sure you could use an egg substitute if you wanted to but I haven’t tried it so can’t vouch for the results if you do.
Grain Free Banana Bread
Makes 1 loaf
1 cup of almond flour
1 cup of hazelnut flour
3 very ripe bananas, mashed
2 eggs, lightly beaten
1/4 tsp Himalayan pink salt
2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
1 tsp of vanilla powder
1 TBS of baking soda
For the topping
chopped hazelnuts and almonds
1 banana, sliced lengthways
Pre-heat oven to 180 degrees Celcius. Prepare a loaf pan with baking paper and set aside.
In a large mixing bowl, add the nut flours, spices, salt and baking soda. Mix well.
In a medium bowl, beat the eggs into the mashed bananas until you get one homogenous mixture. Add this to the dry ingredients and mix well until everything is combined.
Pour into prepared loaf tin and smooth the top with a spatula. Arrange your banana slices and crushed nuts on top.
Place in the oven and bake for 50 minutes or until a skewer placed in the centre comes out clean.
Let it cool in the tin for 20 minutes before cutting. This bread keeps well in the fridge or frozen in pieces and toasted whenever your heart desires.
Peas, love and mungbeans