Whole30 (and Paleo) Friendly Banana Bread
At this point it should come as no surprise that I'm a health nut. For a refresher on my lifestyle "diet," read "From Whole30 to Whole365."
We're big fans of bananas in my household. My boyfriend and I have them daily - for breakfast, in our smoothies, after a workout - you name it.
A couple weeks ago I was banana-ed out but noticed there were still a few sitting on the counter. I had immediate flashbacks to my childhood and my mom making banana bread.
She would make a loaf for me to take to school or to give to a family member or simply to have for breakfast at home. I was always the designated bowl licker (my favorite part of the deal) but thoroughly enjoyed the finished product as well.
I wanted to make my own, but knowing that butter and sugar are two main ingredients I went searching for a Whole30 friendly option. Thank God being healthy is in right now and so many people are doing Whole30 or Paleo diets because I immediately found numerous options.
(The recipe below is originally from @Paleomg's Blog.)
INGREDIENTS:
4 very small ripe bananas
1 1/2 cups unsalted cashews
1 cup almond flour
2 tbsp coconut oil
2 eggs
1 tsp vanilla extract (NOT WHOLE30 FRIENDLY - but okay for my Paleo friends)
1/2 tsp cinnamon
Pinch of kosher or sea salt
Chopped walnuts (for topping - optional)
METHOD:
1. Preheat oven to 375.
2. Add cashews to a food processor, process until it is a flour consistency. Continue to process while adding the coconut oil. Process until you have cashew butter.
So turns out I don't have a food processor and used my Magic Bullet instead. Hey, it still got the job done!
Vegan, Organic, Coconut Oil found at your local Ralph's.
3. Break up bananas and add to the mixture, along with the almond flour. Blend until everything is smooth.
Since I didn't use very small bananas as the recipe called for, I just used 2 1/2 instead of 4.
Simple Truth is my go to for all things Whole30 and Paleo friendly.
4. In a large bowl, mix eggs, vanilla (not for Whole30 people), cinnamon and salt.
Note: I excluded vanilla extract from my banana bread (not Whole30 accepted). Time to mix it all up!
5. Add cashew/banana/almond flour mixture to the bowl and mix well.
Doesn't it look delicious already?! Almost there...
6. Grease a baking pan with some coconut oil. Pour the mixture in, level it out and sprinkle with chopped walnuts (optional).
7. Bake for 25-30 minutes depending on the size of your baking dish.
8. Serve and enjoy!
TIP: warm up a piece of your banana bread in the microwave and top with ghee or clarified butter and cinnamon for a delicious treat!
I know, I'm the worst and forgot to take pictures at the best part. You'll have to understand, I was just too excited to bake and eat my delicious creation. I promise you it tasted (and looked) amazing!
This recipe was definitely a huge change from my childhood favorite. While this particular banana bread is not as sweet as my mom's, it was the perfect Whole30 option for an American classic - without all the added sugar!
Image courtesy of PeanutButterRunner.com
(Originally Published May 12, 2017)