Banana Bread has been one of my favorites since I was a little girl. There’s something so addictive about that moist bread with bites of banana and walnuts- Maybe too dangerous if on a diet! However, this RAEcipe is lower carb than the childhood favorite, because it substitutes almond and coconut flour…Not to mention it’s gluten free and easier to digest!
Ingredients:
3/4 Cup Almond flour
1/4 Cup Coconut flour
3/4 teaspoon Baking soda
1/2 teaspoon Cinnamon
3 Ripe Bananas
2 Tablespoon Melted Coconut Oil
1/4 cup Maple Syrup or Honey or Sugar Free Syrup (if watching carbs)
2 teaspoons Vanilla extract
Optional: Walnuts or Pecans
Instructions:
1. Preheat Oven to 350 Degrees
2. Add Almond Flour, Coconut Flour, Baking Soda, and Cinnamon in one Mixing
Bowl (Dry bowl)
2. Mash 3 Ripe Bananas in separate mixing bowl (Wet Bowl)
3. Add Coconut Oil, Maple Syrup, and Vanilla Extract to Wet Bowl
4. Fold Wet Ingredients into Dry Mixing Bowl
5. Optional: Add 1/2 Chopped Walnuts or Pecans to Batter
6. Fill Bread Pan or tin half way (will rise)
7. Garnish Top with Sliced Bananas and Nuts
8. Bake 45min
