To Die For: Bananna Bread

Friday, March 18, 2016

As I am underway in IVF number two ( only frozen transfer this time), I am once again working extra hard to eat no wheat, dairy and refined sugars. Also I am boosting proteins and cooked veggies.My main purpose for doing this is to keep my hormones balanced and to increase blood flow.

I have been craving breads and when I want them but can't have them, I tend to "binge" on something else that I can eat like a gluten free chip or snack. Then I had an "ah-ha" moment when I started looking into Paleo breads.

I can have my "cake" and eat it too!

I found this recipe from the Roasted Root- please go there to get all of the specifics. Here's all that you'll need:

Ingredients
  • 3 ripe bananas, mashed (1-1/3 cups)
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons pure maple syrup
  • 2 cups almond meal ( or almond flour, it's the same. I found Bob's Red Mill at my local grocery. If you have time to order in advance online you can usually get more for your money)
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
I cooked it as directed :

  1. Preheat the oven to 350 degrees F and lightly oil a loaf pan.
  2. In a mixing bowl, mash the ripe bananas. Whisk in the eggs, vanilla extract, and pure maple syrup and stir until well-combined.
  3. In a separate mixing bowl, stir together the almond meal, baking powder, salt, cinnamon, nutmeg.
  4. Pour the dry ingredients into the bowl with the wet ingredients and stir to combine.
  5. Pour banana bread batter into the prepared loaf pan and use a spoon or spatula to spread the batter evenly.
  6. Bake for 40 to 50 minutes, until bread tests clean.
  7. Allow bread to cool for 30 minutes.
  8. Run a knife along the edges between the bread and the baking pan in order to release the bread from the pan. Carefully turn out onto a cutting board.
  9. Cut thick slices of bread and enjoy!

Hope you enjoy it as much as I did!

xoxo





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