Grain-Free Banana Bread
Who doesn’t love banana bread? It’s delicious any time of the day, with a cup of tea or a steaming cup of coffee. Normally banana bread is something I wouldn’t eat for breakfast, but this one is low enough in sugar and high enough in protein and good fats that I know it will keep me full for a couple of hours!
Plus, this recipe reminded me that Jamon got an immersion blender for Christmas! It was put away after we returned from Houston and promptly forgotten about. This was the perfect opportunity to give it a go!
Adapted from a recipe by Robb Wolf at The Paleo Solution
What you will need:
food processor/ immersion blender
large mixing bowl
medium mixing bowl
bread pan, I used a 9×5 inch silicone pan
1 cup of almond flour
1 cup of hazelnut flour
1/4 cup flaxseed meal
2 tablespoons cinnamon (I love cinnamon, so I added a lot!)
1 teaspoon nutmeg
2 generous shakes allspice
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cups chopped walnuts
4 really ripe bananas
2/3 cup dates
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F. and line your bread pan with parchment paper.
Add all of the dry ingredients into the large bowl and set aside.
Add bananas, dates, eggs and vanilla to the small bowl, it’s time to play with the new kitchen toy! If you have an immersion blender, mix all ingredients until they form a smooth consistency, or put all the wet ingredients into your food processor.
Add the wet ingredients to the dry, mixing until they are well combined and there are no dry clumps in the bread.
Pour the batter into the parchment paper lined bread pan and pop in the oven for 40 minutes. Now, I say 40 minutes because that was how long mine took to bake. However, I have not calibrated Jamon’s oven and am not convinced that it is accurate. I would recommend checking the banana bread at 30 minutes just to be certain that you’re not going to burn it!
Serve with some almond butter, jam, marmalade, or just plain butter.