It is a no-brainer that healthy food helps you stay in shape.
Whether we’re hitting the gym or getting through our lectures, the food we eat should be that quality fuel which assists us through our numerous daily tasks.
In this article, we will show you our almond flour banana bread recipe - a clean healthy snack, easily prepared by yourself and perfect to eat during your break!
Here we are looking at simple and vibrant ingredients, reducing the amount of sugar, while keeping that texture and taste that’s similar to a typical banana bread you may have had before.
Serves: 12 people
Preparation time: 20 minutes
- 3 ripe bananas, mashed
- 3 eggs beaten
- 3 Tbsp. honey or pure maple syrup
- ¼cup whole-milk plain yogurt or sour cream
- 2 tsp. pure vanilla extract
- 2 cups of almond flour
- 1 cup of grounded flax seeds
- 1 tsp. baking soda
- 2 tsp. cinnamon
- ¼ tsp nutmeg
- ½ tsp. salt
- ¼ cup chopped walnuts or pecans – or sub dark chocolate chips
- Preheat the oven to 180°C and spray a 22cm by 13cm loaf pan with cooking spray or line with unbleached parchment paper.
- In a large bowl, mash bananas and then whisk in the eggs. Stir in the rest of the wet ingredients until combined.
- In a separate small bowl, stir together the dry ingredients: almond flour, baking soda, cinnamon, nutmeg, salt and flax seeds. Add the dry ingredients to the wet ingredients into the large bowl. Stir until almost combined, then add the chopped nuts and stir, being careful not to over-mix.
- Pour the batter into the greased or lined loaf pan and bake for 50-60 minutes until the centre is firm when jiggled, while inserting a toothpick into the centre, which should come out mostly clean. Cover with aluminum foil during the last 20 minutes of baking if the bread is starting to brown too much.
- Run a knife around the edges of the loaf pan to loosen, and then allow to cool in the pan for at least an hour. Carefully invert from the pan and allow the bread to finish cooling on a wire rack.
- Enjoy right away or wrap leftover banana bread in plastic wrap or aluminum foil. Store in the fridge for up to 3 days, or freeze the wrapped loaf or individual slices in a freezer bag for up to 2-3 months.
Why use Almond Flour?
Usually, in terms of texture and taste, almond flour recipes turn out pretty similar to a recipe that uses white or wheat flour (more so than coconut flour recipes, for example).
Now it’s your turn!
If you try this almond flour banana bread recipe, send us your baking photos via our socials!