Featuring gluten free, paleo-friendly ingredients, this yummy baked treat is sure to be a hit!
3 ripe bananas (and one for the top if desired)
1/4 cup date nectar
2 tbsp apple cider vinegar
1 3/4 cups Bob’s Red Mill Almond Flour
2 tsp arrowroot powder
1 tbsp cinnamon
1/4 tsp sea salt
1 tsp baking powder
Optional ingredients for toppings: chocolate chips, walnuts, pecans, banana
Start out by pre heating the oven to 350 degrees.
In a large mixing bowl, mash all of the bananas. Add in the remaining wet ingredients, and use a hand mixer to mix until smooth.
In a separate smaller bowl, combine all of the dry ingredients.
Slowly add the dry ingredients in with the wet ingredients until well combined. Let sit on the counter for 5 minutes to thicken.
Place some parchment paper inside of your bread pan (it’s much easier to get out that way), and pour the mix into the bread pan. Add any toppings and place in the oven.
Bake for 35 to 40 minutes or until you can insert a toothpick or fork and remove it cleanly. Let sit for 5 minutes and enjoy.
Store in the refrigerator for a few days, or in the freezer for a few months.
If you manage not to eat every slice right out of the oven, you can store the remaining loaf in an air tight container for two days.
- Serving Size: 1 slice
- Calories: 185
- Sugar: 8.9g
- Sodium: 80.2mg
- Fat: 5.1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 16.5g
- Fiber: 2g
- Protein: 5.1g
- Cholesterol: 55.8mg
Keywords: moist banana bread, healthy banana bread recipe, healthy banana bread