Healthy Gluten Free Banana Bread

August 26, 2018

The sh*t is 'this banana bread' b-a-n-a-n-a-s!! I've never been a huge banana bread fan because I know the ingredients in most banana breads are not super healthy, so that's what led me to create a healthier version that I could feel good about eating. I had some super ripe bananas at home so it was time for me to Scrounge and I decided to experiment with making my own healthy banana bread.

I researched a bunch of banana bread recipes and created my own version based on on the ingredients that I had in my kitchen. I had no idea how this would turn out, I was definitely nervous but also super excited for the bread to come out of the oven so I could taste my creation. My house began to smell like fresh banana bread, so I thought that was a good sign. Luckily, it ended up turning out so tasty!! 

You can enjoy this banana bread so many different ways, on its own for breakfast or a snack, for dessert, with butter or nut butter or I like to eat a piece in the morning for breakfast with a scoop of plain Icelandic or Greek yogurt on top, it's SO DELICIOUS!! 

 

Ingredients:

  • 2 eggs

  • 1/2 cup olive oil

  • 1/3 cup maple syrup or honey (I used maple syrup)

  • 1/4 cup plain or vanilla Greek or Icelandic yogurt 

  • 1 tsp vanilla extract

  • 1 c mashed ripe bananas (about 2 bananas) 

  • 1 3/4 c almond flour

  • 1/2 tsp cinnamon

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 c dark chocolate chips (or a little more :) - I didn’t have chips so I used a dark chocolate bar that I had and cut it into chunks I used the whole bar (Lily's 70% dark chocolate bar) 

  • 1/4 cup sliced almonds (optional)

 

Preparation:

  1. Preheat oven to 325° and spray loaf pan (I sprayed mine with coconut oil) 

  2. In medium bowl whisk dry ingredients: cinnamon, flour, baking soda and salt

  3. In a large bowl beat wet ingredients: eggs, oil, maple syrup/honey, yogurt and vanilla. Then add in mashed bananas, chocolate, almonds and flour mixture

  4. Pour batter into loaf pan, sprinkle cinnamon in top and bake for 55-60 minutes or until toothpick comes out clean.

  5. Mine turned out super moist so it may seem a little under cooked but it’s not, it’s still super tasty just not the same texture as typical banana bread. Once it cooled down I put mine in the fridge and kept the rest of the bread in there, I suggest doing the same because it solidifies the bread a little more and is easier to eat (less crumbly) it's also just good cold :) 

  6. I like to eat a piece of this bread in the morning for breakfast with a scoop of plain Icelandic or Greek yogurt on top, it's SO DELICIOUS!! 

 

 

 

 

 

 

 

 

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