Banana Bread (Gluten free)
Servings: 10 slices

Calories: 209kcal

Banana Bread (Gluten free)
Serves 10
Calories: 209kcal
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233 calories
36 g
57 g
7 g
9 g
1 g
101 g
281 g
10 g
0 g
5 g
Nutrition Facts
Serving Size
101g
Servings
10
Amount Per Serving
Calories 233
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 57mg
19%
Sodium 281mg
12%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
14%
Sugars 10g
Protein 9g
Vitamin A
4%
Vitamin C
7%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Liquid Ingredients
  2. • 3 ripe bananas, mashed
  3. • 3 large eggs, beaten
  4. • 3 Tbsp. honey or pure maple syrup
  5. • 1/4 cup whole-milk plain yogurt or Greek yogurt
  6. • 2 tsp. pure vanilla extract
  7. Dry Ingredients
  8. • 2 1/2 cups almond flour..You can use half oat flour/half almond for more moist cake
  9. • Optional (one scoop vanilla protein powder)
  10. • 1 tsp. baking soda
  11. • 2 tsp cinnamon
  12. • 1/4 tsp. nutmeg
  13. • 1/2 tsp. salt
  14. • Optional 1/4 cup chopped walnuts or pecans (or sub dark chocolate chips or dried apricots)
Instructions
  1. 1. Preheat the oven to 180 and spray a 9x5 inch loaf pan with cooking spray.
  2. 2. In a large bowl, mash bananas and then whisk in eggs. Stir in honey, yogurt, and vanilla until combined.
  3. 3. In a separate small bowl, stir together dry ingredients: almond flour, baking soda, cinnamon, nutmeg, salt. Add the dry ingredients to the liquid ingredients in the large bowl. Stir until almost combined, then add the chopped nuts and stir until combined, being careful not to over-mix.
  4. 4. Pour the batter into a loaf pan and bake for 50-60 minutes until the center is firm when jiggled and a toothpick inserted into the center comes out mostly clean. Cover with aluminum foil during the last 20 minutes of baking if the bread is starting to brown too much.
  5. 5. Run a knife around the edges of the loaf pan to loosen, and then allow to cool in the pan for at least an hour. Carefully invert from the pan and allow bread to finish cooling on a wire rack.
  6. 6. Enjoy right away or wrap leftover banana bread well in plastic wrap or aluminum foil. Store in the fridge for up to 3 days, or freeze the wrapped loaf or individual slices in a freezer-bag for up to 2-3 months.
beta
calories
233
fat
7g
protein
9g
carbs
36g
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Sincerely Suki https://sincerelysuki.com/

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