Healthy Banana Bread
Healthy Banana Bread with Almond Flour (Gluten-Free, Dairy-Free)
1 cup mashed very ripe banana (from about 2 large or 3 smallish bananas)
3 large eggs
2½ teaspoons vanilla extract
1 tablespoon raw honey
2 tablespoons extra virgin olive oil
1 teaspoon ACV
2 cups blanched almond flour
¼ cup ground flax seeds
½ teaspoon sea salt
1 teaspoon baking soda
optional: ½ teaspoon cinnamon
Preheat the oven to 350F.
Step 1: In a food processor, pulse the wet ingredients with 3-4 long pulses until well combined and smooth but not frothy. Alternatively, you can do this in a blender on low or mash and whip by hand. Whichever way you mix the wet ingredients, mix until smooth but do not whip on high as it will froth the egg whites.
Step 2: Add the dry ingredients and pulse 2-3 times to incorporate. Or, mix in by hand. The batter should be uniform and well-mixed without clumps, but not over-mixed.
Step 3: Pour batter into a 9×5 bread pan lined with parchment paper for easy removal; there will be enough to fill the pan about halfway up. The pan is intentionally filled only halfway to allow the banana bread to cook through.
Step 4. Bake for 30-40 minutes, or until a toothpick comes out clean from the center. I find it needs exactly 35 minutes in my oven, but ovens and climates vary so check at 30 minutes and allow up to 40 to cook through.
Step 5: Let cool in the pan for 30 minutes before serving.
Keeps up to two days at room temperature or up to 7 days covered in the refrigerator.
Read the complete recipe here >>> https://www.elizabethrider.com/healthy-banana-bread-recipe-with-almond-flour/