I'm NUTS bout this Banana Bread
Try not to eat the whole thing, ok? No, but seriously I ate the whole loaf one night. I don't recommend it. I had to wake up and bake another for Gabe and Samaya . Ha!
So aside from overeating this banana loaf, you shouldn't feel any guilt about partaking in this beauty. This is high in fiber, omega 3s, healthy fats, protein and FLAVOR! Since I'm 100% committed to my bulimia recovery and teaching my daughter about nutrition I've been playing in the kitchen a lot more. Also, trying to find toddler foods that you don't have to pull out of a package or bust out a pan to cook a meal every time they say the word "hungy" is quite the feat!
I believe in a moderate fat, high fiber, high protein diet. I stay away from processed carbohydrates, including wheats and grains. I enjoy them about once a week, but that's it. So in order for me to get a bread fix, I find recipes like this are super fun to play with. If you want to read more about how a high fat diet works, here's a wonderful page that breaks it down. YUM.
Ok, now back to this "no flour" bread! I love using almond flour to bake with but I have found anew obsession, Pamela’s Nut Flour Blend
I’ve noticed that it’s a little harder to find walnut and pecans ground up so I really like Pamela’s blend! It includes walnuts, almonds, pecans and coconut. The flour is really fine, it’s great for muffins or pancakes as well.
This recipe is for a 5X8” pan, you can put it in a smaller pan and it will. Just be taller. You can also put them as mini or regular sized muffins, but I would recommend doubling the ingredients.
Im a big fan of a copper lined loaf pan, this is the one I have from Williams Sonoma
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 C Pamela’s Nut Blend Flour
3 Tablespoons of Coconut oil
1 cup (250 g) of mashed banana
(about 2 very ripe bananas)
Sometimes I add other chunks of fruit! I don’t smash them all the way so you find them as a gooey treat in the bread. My favorites are mango or nectarines.
1/4 cup maple syrup or honey
1 cup (about 60 grams) chopped walnuts, chocolate chips, or berries (optional) Save half for the toppings.
Preheat your oven to 350°F (175° C, or gas mark 4).
Using a whisk or fork, blend all the dry ingredients together.
Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
Grease the baking pan with olive oil, ghee, coconut oil, or other oil. Add the batter to the baking dish.
Bake for 40 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.
When I want to make it extra tasty I add a few slices of organic + grass-fed butter on top before I pop it in the oven. (Fats are really good for you anyway! High fats, low carbs is how we live).