Almond Banana Bread

Baking is one of the things I have always loved to do. Since becoming gluten free the learning curve has been massive. Also trying to level up the nutritional content to get the best bang for my buck is an added challenge I have taken on.

I am not a fan of store bought gluten free bread; a lot of simple carbohydrates and not a lot of nutritional value. It does serve it’s purpose in a pinch. Over the years I have some old faithful recipes that are nutrient dense and I love making.

I was inspired to make some banana bread the other day! I have a recipe that I have used for years and coverts well to gluten free. However, as I looked at this recipe I thought I can do better. This recipe was loaded with processed flour and refined sugars. I decided to combine a few of my favourite recipes to come up with one deliciously amazing grain and refined sugar free banana bread.

Give it a try. I would love to see how it turns out for you. Send me a picture or tag us with a picture on social media.

ENJOY!

Almond Banana Bread

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Author: Kirsten Olsen B.Sc.Kin.(Hons.), R.H.N.

This recipe that is free from grains, gluten, dairy and refined sugar. It is naturally sweetened using bananas and dates. It's is lovely an moist and filled with fibre.

Ingredients

• 2 1/2 c whole raw almonds
• 1/4 c of tapioca starch
• 2 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs *
• 1/2 c coconut oil
• 1 tbsp apple cider vinegar
• 2 tbsp avocado oil
• 3 bananas
• 3 manjool dates, pitted and soaked
• 1/4 c pumpkin seeds
• 1/4 c sunflower seeds
• 1/4 c chia seeds

Instructions

1. Pit and soak dates in warm water.
2. Preheat the over to 325F. Line loaf pan with unbleached parchment paper.
3. Grind almonds in a food processor, high speed blender or coffee grinder until it makes a fine meal.
4. Sift together tapioca starch, baking powder, baking soda, and salt. Mix together in a large mixing bowl with almond meal.
5. In a blender mix eggs, coconut oil, bananas, dates, avocado oil and vinegar. Blend until smooth.
6. Hand mix the wet ingredients in with the dry ingredients until there are no lumps. Careful not to over mix!
7. Fold in additional seeds.
8. Pour into parchment lined loaf pan.
9. Bake for 50 mins or when a toothpick comes out of the centre clean.
10. Allow bread to sit for 5 minutes before removing to a cooling rack.
11. Keeps best wrapped in the fridge. Enjoy!

Notes

** if you don't eat eggs please don't worry. You can substitute the eggs for 2 servings of Chia Paste; mix 1 tbsp ground chia seeds with 1/4 c warm water in a bowl. Whisk and let sit for 5 mins. There you have a whole food egg replacer!