2:43:00 PM
We've all seen this scene....
OVER RIPE BANANAS...
It doesn't happen too often in this house, but it happens!
I didn't intentially allow these to go unused, but glad they did!
My grandmother passed away recently and this past week my sister posted a picture on Facebook of a cookbook she received from my grandmother years ago.
I saw her post and immediately recognized the cookbook because grandmother had given me the same exact cookbook on my high school graduation day back in 1988.
Suddenly all of my cousins along with my brothers wife posted a picture of their cookbook, too! It was so heart-warming to see that my grandmother, who loved to cook, gifted each of us the exact same thing AND we all still have it!
One of my ALL TIME favorite recipes from this book has been BANANA BREAD. After seeing these posts, I wanted to make the banana bread but also being on a healthier journey and living a healthier lifestyle, I wanted to find a recipe that would still taste GREAT and allow me to stay on plan.
I found this recipe from the exclusive cooking show I have access to in my online library of workouts and had to give it a try! This recipe, compared to a popular coffee house chain, has HALF the calories & fat and 60% LESS sugar!
BANANA BREAD*
(check out the NOTES at the end of recipe before baking)
BANANA BREAD SERVES: 8 (1 slice each) Prep Time: 10 min. Cooking Time: 45 min.
CONTAINER EQUIVALENTS (per serving): ½ purple 1 yellow ½ blue 1½ tsp3 large very ripe bananas, mashed
¼ cup melted extra-virgin organic coconut oil
1 large egg
1 tsp. pure vanilla extract
1 cup gluten-free all-purpose flour (preferably Bob’s Red Mill®)
½ cup almond flour
1 tsp. baking powder, gluten-free
3 Tbsp. coconut sugar
½ tsp. sea salt (or Himalayan salt)
Nonstick cooking spray
*I added pecans to the top of my bread before baking. This will add to the blue container count.
1. Preheat oven to 350º F.
2. Lightly coat 4 x 8-inch loaf pan with spray. Set aside.
3. Combine bananas, oil, egg, and extract in a medium mixing bowl; mix well. Set aside.
4. Combine flour, almond flour, baking powder, sugar, and salt in a large mixing bowl; mix well.
5. Add banana mixture to flour mixture; mix until a smooth batter forms.
6. Place batter into prepared loaf pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool for 5 minutes.
Turn loaf out onto cooling rack; let cool completely before slicing into eight equal slices.
*RECIPE NOTES: • The riper the bananas, the more natural sweetness they provide. • If Bob’s Red Mill is unavailable, select a gluten-free all-purpose flour with chickpea (garbanzo bean) flour listed as first ingredient. • To make this recipe vegan, substitute 1 Tbsp. ground flaxseed and 2 Tbsp. water for the egg. Mix flaxseed and water before measuring the other ingredients, and set aside until you are ready to use them. • Wrap leftover slices individually and freeze for up to 3 months.
1. Preheat oven to 350º F.
2. Lightly coat 4 x 8-inch loaf pan with spray. Set aside.
3. Combine bananas, oil, egg, and extract in a medium mixing bowl; mix well. Set aside.
4. Combine flour, almond flour, baking powder, sugar, and salt in a large mixing bowl; mix well.
5. Add banana mixture to flour mixture; mix until a smooth batter forms.
6. Place batter into prepared loaf pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool for 5 minutes.
Turn loaf out onto cooling rack; let cool completely before slicing into eight equal slices. *RECIPE NOTES: • The riper the bananas, the more natural sweetness they provide. • If Bob’s Red Mill is unavailable, select a gluten-free all-purpose flour with chickpea (garbanzo bean) flour listed as first ingredient. • To make this recipe vegan, substitute 1 Tbsp. ground flaxseed and 2 Tbsp. water for the egg. Mix flaxseed and water before measuring the other ingredients, and set aside until you are ready to use them. • Wrap leftover slices individually and freeze for up to 3 months.
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