I’m always on the lookout for recipes that are low on the Glycemic Index and high in nutrients. Oh… and they have to taste good, too. Here’s one that fits the bill on all counts. It’s made with almond flour rather than a grain flour. This reduces the carbs and makes it gluten-free, while adding protein. It’s also fairly high in fat, but it’s the mono-unsaturated kind (found in almonds and other nuts), so it’s not one you have to avoid. In addition, almonds are a powerhouse source for manganese, magnesium, vitamin E and more. More information about the many health benefits of almonds are found on the World’s Healthiest Foods site.
This bread came out moist and tasty. My kids gobbled it up. Miraculously, some is still left today, two days after baking it (probably because my son eschews anything with nuts in it). It is still moist.
3 cups almond flour (I use blanched almond flour from Honeyville
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher or sea salt
3 large eggs
2 large very ripe bananas
1/2 cup sweetener (I used brown rice syrup from Lundberg)
4 tablespoons grapeseed oil (ok to substitute canola oil)
1 tablespoon vanilla extract
1/4 tsp. cinnamon
1/2 cup chopped walnuts
Pre-heat oven to 350 F; grease a medium loaf pan.
Combine the almond flour, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Beat the eggs, bananas, sweetener, oil, and vanilla on medium speed until well blended. Mix in the dry mixture in three additions on low speed. Scrape down sides of bowl as needed and ensure all ingredients are mixed. Stir in the walnuts.
Pour the batter in the prepared loaf pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack and allow to cool for 10 minutes before turning out the loaf. Let cool completely before slicing and serving.
Per slice (assumes 14 slices):
20g total fat