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Friday, July 21, 2017

Friday Food: Healthy Banana Bread

Banana bread is one of my all time favorites snacks and I never really worried about what was in it.  At that point I was playing a couple sports plus getting a lift in (it didn't really matter what I ate).  Not working out as much as I used to and falling to the dreaded 'slower metabolism' I try and be a little more conscious of what I am putting in and this recipe helps with that while enjoying an old favorite. Check it out.

Ingredients:
-4 ripe bananas (about 1 1/2 to 1 3/4 cups mashed)
-3/4 cup coconut flour
-5 eggs
-1/4 cup coconut sugar
-1 tsp ground cinnamon
-1 tsp baking soda
-1/4 tsp fine sea salt
-1 tsp vanilla extract

*Note: Kelley found putting a little bit of honey into the mixture helps keep the bread moist if it comes out dry at all.

The Game Plan:

  1. Preheat the oven to 350degF and line a 9-inch by 5-inch loaf pan with parchment paper.
  2. In a large bowl, mash the bananas with a fork.  To the mashed banana, add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, salt, and vanilla.  Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed.
  3. Pour the batter into the lined loaf pan and bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes.  Cool completely before slicing and serving.
  4. Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life.  It should last at least a week when store in the fridge, though you might it all before then.
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