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Best Ever Healthy Banana Bread



This is the best banana bread recipe that Joe said I’ve ever made. 


And yes, he is impressed by Kraft Dinner with hot dogs and ketchup, but I promise you that this recipe is drool worthy. 


What makes it so special is the texture. I hate a dense banana bread. I basically undercook all my loaves because I love a gooey center. 


The best part is that it satisfies your sweet tooth without adding copious amounts of refined sugar. I never understood why banana bread recipes added sugar, as a ripe banana can get sweetener than cake, but with the added vitamins, minerals, fibre and antioxidants. 


...BUT if you love extra sweet things, we have a few secret ingredients that give it a cake like taste, without the glycemic load of white sugar. Depending on the ripeness of your bananas, you can add as little or as much of these ingredients as you like. 


Satisfy your sweet tooth while packing 7g of protein and 5g of fibre per slice of this SnS Banana Bread recipe and let us know if you love it as much as we do!




Ingredients 


  • 3 medium ripe bananas (around 337 g)

  • 1/2 tsp pure vanilla extract

  • 1 whole egg (we used duck egg)

  • 3 Tbsp Trader Joe’s cookie butter (you can sub for coconut oil but this adds to the sweetness)

  • ½ cup-1 cup Lakanto Monk Fruit (adjust depending on the ripeness of bananas)

  • 2-3 Tbsp Good Good Maple Flavoured Syrup (adjust depending on ripeness of bananas - you can also sub for real maple syrup or honey but this reduces the added sugar and calories)

  • 3 1/2 tsp baking powder 

  • 1 tsp sea salt

  • 1/2 tsp ground cinnamon

  • 3/4 cup unsweetened almond milk

  • 1 1/4 cup almond flour

  • 1 1/4 cup Anita’s baking blend flour 60/40 

  • 1 1/4 cup gluten-free rolled oats


Instructions

  1. Preheat oven to 350 degrees and line a 9×5-inch loaf pan with parchment paper.

  2. Mash banana in a large bowl and add remaining wet ingredients.

  3. Mix dry ingredients in a separate bowl and whisk together with wet ingredients. 

  4. Bake for 1 hour – 1 hour 15 minutes (reduce the baking time for muffins to 15-20 mins depending on the size of your muffin tray). When ready, the top should feel firm and be crackly and golden brown. If it starts browning too quickly, tent aluminum foil on top for remainder of baking time. Lucca went a little too aggressive in the toothpick test for her muffin version. 

  5. Let cool completely before cutting or it will be too tender to hold form.


Nutrition Facts per slice for 12 slices:


220 calories

9g fat

30g carbs

5g fibre

7g protein


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