Almond Flour Banana Bread (Paleo, No-Sugar Added)

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This almond flour banana bread has been a huge hit with everyone who has taste-tested it! No one can even guess that it is sweetened ONLY by the bananas, and it has the most divine texture! It’s completely gluten, grain, dairy and added sugar-free but not flavor-free at all! I love making different versions of it by adding different “mix-ins” each time (nuts, dried blueberries, chocolate, seeds, you name it!)

Further Food Nutritionist Commentary:

This banana bread is great for heart health. It is high in heart-healthy fats from the almonds, coconut oil, and cashew butter and also high in potassium from the bananas, which can help regulate blood pressure further supporting heart health.

By Camryn Goldstein

Almond Flour Banana Bread (Paleo, No-Sugar Added)

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Servings: 12

Ingredients

3 large overripe bananas
1/3 cup cashew butter {you could sub for another nut butter}
3 pasture-raised eggs
1 1/2 tablespoons melted coconut oil, melted
1 teaspoons vanilla extract
2 1/3 cups almond flour
11/2 teaspoons cinnamon
1 teaspoons baking soda
1/2 teaspoons baking powder
pinch of sea salt
3/4 cup mix-ins: my favorites have been chocolate chips (and chunks for the crust), walnuts, or dried blueberries (optional)
2-3 scoops Further Food Collagen Peptides for added protein & gut healing benefits (optional)

Instructions

  1. Preheat oven to 350.
  2. Mash bananas in a large mixing bowl or stand mixer.
  3. Add rest of wet ingredients & combine.
  4. Then add dry except whatever mix-ins you use, and continue mixing.
  5. Fold in the dried blueberries and collagen at the end.
  6. Pour batter into a parchment-lined 9×5 inch bread pan.
  7. Bake at 350 for 38-40 minutes until top is puffed up and golden and a toothpick comes out clean.
  8. Store in the fridge.
Preheat oven to 350. Mash bananas in a large mixing bowl or stand mixer. Add rest of wet ingredients & combine. Then add dry except whatever mix-ins you use, and continue mixing. Fold in the dried blueberries and collagen at the end. Pour batter into a parchment-lined 9×5 inch bread pan. Bake at 350 for 38-40 minutes until top is puffed up and golden and a toothpick comes out clean. Store in the fridge.

Nutrition Information

Per Serving: Calories: 138; Total Fat: 9 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 47 mg; Sodium: 167 mg; Potassium: 176 mg; Carbohydrate: 11 g; Fiber: 2 g; Sugar: 5 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 21%; Iron: 4%; Calcium: 22%

Easily Add Protein to ANY baked good with Further Food Collagen!

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