This Nutrient-Dense Banana Bread is a cross between a fudgy cake and brownie in texture! It’s oil-free and completely sweetened with dates and spotty, ripe bananas. Ground flax adds protein and fiber, as does the almond flour. You’ll feel good after eating a slice (or two) with a spread of almond butter in the morning- no blood sugar spikes and crashes here!
What (your ingredients):
2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, allow to sit ~3 minutes)
6 dates, pitted
3 very ripe bananas
½ cup unsweetened almond milk
1 teaspoon cinnamon
½ teaspoon apple cider vinegar
1 cup almond meal
1 cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
How (your directions):
Preheat oven to 350°F.
To a high-speed blender, add flax eggs, dates, bananas, almond milk, cinnamon, and apple cider vinegar. Blend on high for ~20 seconds until smooth.
In a large bowl, combine almond meal, whole wheat pastry flour, baking powder, baking soda, and salt.
Stir wet ingredients into dry ingredients until just combined.
Pour banana bread batter into a greased loaf pan. Bake for 45 minutes, or until golden on top and a toothpick or knife inserted into middle of loaf comes out clean.
Allow to cool for 10 minutes in the loaf pan. Then remove banana bread from loaf pan and cool on cooling rack.
Enjoy warm with almond butter drizzled on top, or on the go for a quick breakfast!
Why (the science): Almond meal packs extra protein and fiber to keep your blood sugar from spiking!