Ok, So I know Banana Bread Day was a good month ago, but what can I say? I needed to try multiple recipes until I found one that was perfect. You see, Banana Nut Bread happens to be one of my favorites. For National Banana Bread day, Dole and Tastespotting partnered together to celebrate the momentous occasion by having a banana bread takeover on Tastespotting. So for a good portion of the day, the only recipes on Tastespotting were banana bread. Well of course I needed to sift through them all to find the perfect one that was both tasty and healthy. Here was the best:
Paleo Banana Bread (Gluten-Free!)
- 2 Ripe Medium Sized Bananas (Mashed)
- 1 1/5 Cups Almond Flour
- 2 Tbs Cinnamon
- 4 Tbs Raw Honey
- 4 Tbs Walnut Oil (can be substituted for coconut oil)
- 1 Tbs Vanilla extract
- 3 Eggs
- Optional Chopped Nuts (I used macadamia. Add however much you feel like.)
Preheat oven to 400F. Separate the eggs, set the egg whites aside for now. Beat the yokes, honey, cinnamon, vanilla, and oil together until smooth. Slowly add in the flour and banana until you have a cake batter type texture.
Beat the egg whites and until they become white. Then fold the egg whites (and nuts) into the mixture.
Bake for 40 minutes. Check to make sure its done by using a wooden kabob stick and poking into the middle. When you pull it out it should come out clean. (If you do not mash your bananas properly, the bananas may have clumped and therefor the stick would come out with batter on it. Just poke a different section of the bread and see if it comes out clean.)
Let cool and eat! After making it, I did find the fresher it was, the better. Because the flour is really just ground almonds, if you try to eat the banana bread a couple days later, both the texture and the flavor will have changed. The flavor of the almonds will have come out overpowering the banana flavor and the texture will be somewhat mushy. Best bet, eat it within the next day or two. Refrigerate or freeze any leftovers.