We all love having fresh produce, but nothing kills a ‘Green Goddess’ vibe faster than wasting unused, browning bananas.
Here’s a solution - banana bread, an American comfort classic that skyrocketed in popularity during the Great Depression (when food waste was unthinkable & the introduction of baking soda/powder had every housewife eager to experiment with leavening). This recipe is inspired by the 1930’s, but I’ve put some modern-day twists on it. It’s free of gluten, dairy & refined sugars and easy to modify. An easy, quick cure for baked good cravings.
No more excuses. No more nanners left behind.
3 small brown bananas, mashed (the browner, the sweeter!)
3 eggs at room temperature
1/4 cup of melted and cooled coconut oil
1/4 cup of unsweetened apple sauce
3 tbsp of maple syrup, grade b
1 tsp vanilla extract
2 cups of Bob’s Red Mill Almond Flour
1 tsp baking soda
1/2 tsp ground cinnamon (plus extra to sprinkle on top of batter)
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp of salt
1/2 cup of walnuts (optional for topping)
Preheat oven to 350 F and grease a 9x5 inch loaf pan. Measure out all ingredients.
In a large bowl, mix coconut oil, apple sauce and maple syrup. Once combined, beat in eggs. Follow with mashed bananas.
Add baking soda, vanilla, salt, ground cloves, nutmeg & cinnamon. Combine.
And finally, stir in your flour. Don’t overdo it on the stirring! Fold in any extra mix-ins (fruits, nuts, coconut flakes, etc.) if modifying.
Pour batter into greased loaf pan. Top with cinnamon & walnuts.
Bake in oven for 35-40 minutes, or until an inserted toothpick comes out clean.
Allow cooling for 20 minutes. Slice, smear on some Kerrygold butter & enjoy! Store in fridge or freezer.
~ 155 Calories per slice
~ 10g CHO/ 11g FAT / 4g PRO
Gluten Free - Dairy Free - Refined Sugar Free - Easy to Modify
When it comes to modifying, some go-to batter mix-ins include: dark chocolate (I like 75% cocoa or higher), dried unsweetened fruit, nuts (walnuts and pecans are classics) and additional spices (such as cardamom or allspice).
If freezing, slice your bread first and store pieces individually. A frozen or de-thawed loaf is a pain/mess to cut.