Sunday, July 31, 2016

Super Moist Banana Bread

This oaty almond banana bread has been a breakfast staple lately! It's super moist and perfect for a breakfast on the run or even for dessert. With 7 grams of protein and 5 grams of fiber per slice, it's a breakfast bread that will stay with you! The base is oats and almond flour which makes this bread gluten free if you make sure to buy certified gluten free oats/oat flour. (It's also vegan!) Hope you enjoy this one as much as I do!

Super Moist Banana Bread

Serves 8


1 cup oat flour (or process 1 cup old fashioned oats to make your own)
3/4 cup finely ground almond flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom

2 Tbsp ground flaxseed
1/4 cup water
3 large extra ripe bananas
1/3 cup agave nectar (or sub honey)
2 tsp oil (I use hazelnut oil for extra flavor)
1 tsp almond extract
1 tsp vanilla extract

Fold in:
1/2 cup toasted pecan pieces


Heat your oven to 350 F.  Grease a 8 1/2 x 4 1/2- inch loaf pan.

You can either buy the oat flour pre-made or make your own by processing 1 cup old fashioned rolled oats in a food processor or blender until finely ground.  If you're gluten free, make sure to buy certified gluten free oats/oat flour.  Mix all the dry ingredients together in a bowl.

In small separate bowl, combine the ground flaxseed and water and let it sit for at least 5 minutes as this will form the "flax egg"/binder.

In another bowl, mash the bananas with a fork or potato masher.  Add in the other wet ingredients and mix.  Mix in the flax/water mixture.

Stir the dry ingredients into the wet until just combined.  Avoid over mixing.  Fold in the pecans.  You can either buy these pre-toasted, or toast them ahead of time yourself.

Optional toppings: more pecans, banana slices, oats, etc!

Bake for 40-45 minutes at 350 F.  Enjoy :)

--Nutrition Facts per serving:

250 calories
30 g carbohydrates
5 g fiber
12 g fat
1 g saturated fat
7 g protein
155 mg sodium