:: go-nah-nah over {wheat-free} banana bread ::

I love a good banana bread. Even just from Maccas. I get it toasted and I use the whole entire little square of butter they provide with it, because you gotta do the whole bit.

Unfortunately, as healthy as it looks and feels (I can almost convince myself of it) it carries a heap of skin-wrinkling, cellulite-creating sugar in it, as well as being very much made with white, chemical-treated, bloating wheat flour.

This one, however, is packed full of good stuff, and you can shovel a few slices down at breakfast without giving it a second thought (unless you went bizerk with the butter).

You'll even be getting your daily 20 almonds in a couple of warm, fluffy bites.

"No Wheat" Banana Bread

(modified from elanaspantry.com)

• 3 bananas (about 1 1/2 cups) mashed (mine were pretty ripe, adding to the sweetness of this bread).
• 3 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon raw honey
• 1/4 cup melted coconut oil (you can also use butter)
• 2 cups almond flour (or almond meal)
• 1/2 teaspoon celtic sea salt
• 1 teaspoon baking soda

 

 Directions

Place bananas, eggs, vanilla, honey and coconut oil in a food processor. Pulse ingredients together.  Pulse in almond flour, salt and baking soda.  Scoop batter into a greased 7.5" x 3.5" Loaf Pan (mine broke so I did it in muffin tins, which cooked a lot quicker anyway).

Bake at 180° for 55-65 minutes.  Remove from oven and allow to cool before your family devours it!

xo Hannah