Banana Nut Bread
Flourless Banana Nut Bread
OR Chocolate Chip Banana Bread
(free of gluten, dairy, refined grains, refined sugar)
Oh the measures I take to not let $1 worth of bananas go to waste....
I still remember the day I changed my mind about disliking ripe bananas. I had carried a banana in my purse but it bruised by the time I got to work. Yuck. A coworker saw my disgust and said "but it'll taste sweeter!" She was right, there was nothing wrong with the fruit and I actually now prefer them this way. I know so many people who throw out bananas that are no longer green. What a waste; they are so many ways to put them to use.
If you don't have time to bake, just peel the bananas and store in an airtight bag in the freezer. Use these for smoothies in place of ice. I like to cut them in half before freezing - this way I can use 1/2 frozen banana then add other frozen fruits and vegetables as well.
Ingredients:
3 ripe bananas
1 cup gluten-free oats
1 egg
1/2 cup nut or seed butter of choice*
1/2 cup add-ins (crushed nuts, chocolate chips)
1/3 cup flaxseed meal*
2 tbsp maple syrup
2 tsp baking powder
1 tsp vanilla extract
Tons of cinnamon
Salt*
Instructions:
Preheat oven to 350°
Coat a bread loaf or muffin pan with olive oil non-stick spray
In a large mixing bowl, mash the bananas with a fork
Stir in the remaining ingredients
Pour the mixture into the baking pan. I used a loaf pan (9"x5" like my day job)
Bake at 350° for 20 minutes or until inserted toothpick comes out clean.
Notes:
*Many peanut butter brands like to brag that their jar requires "No Stir!" In reality - you want to have to stir. Avoid purchasing those options as they are not as healthy. Read the ingredient label and watch for sugar and hydrogenated vegetable oil "to prevent separation." You want your nut butter to be runny, especially when making this banana bread, otherwise it will clump together. No bueno. I actually used tahini since I had some in my pantry I needed to use up.
*I used 1/2 cup unsalted hazelnuts so I added a pinch, or more, of salt. If using salted nuts/nut butter, feel free to omit the extra sodium.
*Flaxseed meal has a light nutty flavor and is high in ALA - an essential omega-3 fatty acid. In conjunction with an overall healthy diet, Omega-3s:
Reduce Inflammation
Aid digestion
Lower blood pressure
Prevent disease
Flaxseed is commonly used in vegan recipes as an egg replacement. I used both but feel free to omit if you don't have one or the other. My batter was pretty liquidy which is why I included the meal. You can also swap it out for chia seeds, flour or extra oats - make this recipe your own! For those who don't like peanut butter (what's wrong with you?!) - use butter or omit altogether.
Cover and refrigerate for up to a week - fruit flies love sweets!
Enjoy!
-Mallory
