The Best Banana Bread

This grain-free dairy-free banana bread is our absolute favorite! There is minimal sugar too with the sweetness coming from the bananas (fructose) and just 3 tablespoons of erythritol, which won’t spike blood sugar. I have found this to be the perfect balance of delivering a mild sweetness to this comforting classic loaf. After tinkering with many versions of this recipe over the years this is by far the most delicious and healthiest banana bread. I have managed to sneak in a ton of fiber to help you to feel fuller for longer and to also feed your good gut buddies (bacteria) in your microbiota. Fibre also helps to slow the release of glucose into the bloodstream because you know I am all about balancing your blood sugar so that you can bring your ‘A’ game.

We love adding a generous spread of my Macadamia Nut Butter on top of this delicious fiber-filled banana loaf, as it pairs so well with it, however, feel free to add whatever topping you prefer, or not! I love this bread so much sometimes I will have a small slice for breakfast along with my Thrive Smoothie if I feel I need a little extra something.

I hope you enjoy it as much as we do! This one is a family favorite and a real healthy keeper. If you follow my ingredient measurements and directions exactly as written below, you will always have the perfect loaf. Enjoy! x

The Best Banana Bread

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Recipe by Priscilla Soligo Course: Bread, Breakfast

Ingredients

  • 300g 3 Large Bananas, over ripe, mashed + (optional) 1 extra banana for garnish = 4 bananas total

  • 260g 1 1/2 Cups Blanched Almond Flour

  • 167g 3 Large Eggs, lightly beaten

  • 60g 1/4 Cup Unsweetened Almond Mylk

  • 40g 1/2 Cup Psyllium Husk

  • 30g 2 Tbsps Coconut Oil, melted

  • 29g 1/3 Cup Ground flax

  • 24g 3 Tbsps Erythritol Powder (powdered in blender)

  • 15g 1 Tbsp Vanilla Extract

  • 10g 2 tsp Fresh Lemon Juice

  • 7g 1 tsp Baking Soda

  • 6g 1 Tbsp Ground Cinnamon

  • 3g 1/2 tsp Unrefined salt

Directions

  • Preheat the oven to 170C/ 338F.
  • In a large mixing bowl, add in all of the dry ingredients, almond flour, psyllium husk, flax, baking soda, cinnamon and salt. Stir well to combine.
  • In a separate large bowl, add in all of the wet ingredients, bananas, eggs, mylk, coconut oil, vanilla extract and fresh lemon juice. Mix together until well combined.
  • Slowly add the dry ingredients to the wet mixture in increments until all combined.
  • Lightly oil a 24cm x 13cm loaf tin with a small amount of coconut oil just to cover. Line the bottom only of the tin with a cut-out piece of baking paper to fit, so as to prevent sticking.
  • Using your extra banana for garnish (optional step), slice down lengthways and slice the tops for two slices of banana that are flat on both sides.
  • Gently pour the batter int your loaf tin using a spatula. Carefully add the two prepared slices of banana on the top.
  • Bake in the oven for 45 – 60 minutes (oven temperatures may vary), or until golden brown and cooked through (I check mine with wooden skewer.) If it comes out clean, it’s ready. I prefer to turn mine around half way through bake time (approx. 25 mins) to prevent dark spots. If the loaf is browning too quick, place some baking paper over the top to prevent it from going dark and continue baking.
  • Remove from the oven and allow to cool in the tin for 10 minutes.
  • Place a wire cooling rack on top of the banana bread and flip it over and carefully lift up the tin to remove it. Remove the baking paper then again, carefully turn it up the right way on the rack to cool completely before slicing.
  • Optional idea: We absolutely love to eat our banana bread with a generous spread of my Macadamia Nut Butter recipe – it’s honestly like a slice of heaven!

Notes

  • Storage: Banana bread stores well in the fridge for up to ten days, or in the freezer for up to two months. To warm it back up again we like to pop ours into the toaster then add my macadamia nut butter on top.

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