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Banana Bread

Well. This recipe has been a long time coming. While our favorite thing in the world is a fresh baked chocolate cookie, banana bread comes in as a very close second. We have both tested banana breads many, MANY times (not that we are complaining!) to ensure we created the perfect recipe to share with you on behalf on this homemade staple.

For this recipe, our key ingredient is: BANANAS!

Here’s why we care about this recipe:

  • Bananas are not just a convenient on the go healthy snack. They are rich in many nutrients, including fiber, potassium, vitamin C and B6, just to name a few.
  • If you have asthma issues, grab a banana instead of your inhaler! A study found that just 1 banana a day decreases asthma development by 34%!
  • Our stomachs thank us when we enjoy a banana. Bananas decreases diarrhea, and replace electrolytes from potassium when we have the runs. This prevents you from feeling weak or depleted.
  • Bananas are also a source of prebiotics, which are essentially carbs that our body does not digest. A healthy gut needs prebiotics, which act as a food source for probiotics.
  • Now we know why banana bread makes us so happy! Bananas contain something called tryptophan, which has been linked to mood improvements and also memory boosts.

Banana Bread

Servings: 10
Calories: 275kcal

Ingredients

  • 2 cups almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 medium ripe bananas
  • 1/3 cup butter or ghee (for lactose-free option) melted and cooled
  • 3 eggs
  • 1/4 cup coconut brown sugar can sub with regular brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips optional, but highly encouraged

Instructions

  • Preheat oven to 350 °F and line a loaf pan with parchment paper and grease the inside of the pan to prevent sticking.
  • In a medium bowl, combine almond flour, coconut flour, baking soda, cinnamon and salt.
  • In a separate bowl, mash the bananas. Add in the butter or ghee, eggs, brown sugar and vanilla and whisk until fully combined.
  • Pour dry ingredients into wet ingredients and stir until just combined. If adding chocolate chips, fold those in.
  • Pour batter into parchment-lined pan. Smooth the top with a spatula.
  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool for at least 30 minutes before removing them from the pans and serving.

Notes

NUTRITION INFORMATION (no chocolate chips) Yield: 10 Servings
Amount Per Serving: Calories: 275, Total Fat: 19g, Saturated Fat: 5g, Cholesterol: 72.1mg, Sodium: 240.9mg, Total Carbohydrates: 19g, Dietary Fiber: 4.3g, Total Sugars: 10.2g, Protein: 7g

Let us know what you think in the comments!

XO,

Amanda and Christina

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