Flourless Banana Bread

Happy National Banana Bread Day!

What better way to celebrate banana bread day than by, well, making and eating banana bread?

Whenever I go to the grocery store, I look in the produce aisle for bananas. It isn’t necessarily that I need bananas (in fact I have about 15 sitting on the counter right now), but I look to see if the store is giving away brown bananas for a very discounted price. Then, I peel them and add them to my freezer bag full of bananas. These can be used for smoothies, PBC Bars, Smacaroons, or, of course, Banana Bread!

Grain Free Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

Grain Free Banana Bread

~This recipe is gluten-free, grain-free, dairy-free, soy-free, paleo, and sugar-free!

Ingredients

3 ripe bananas
1/2 cup almond butter
3 eggs
3 Tablespoons Ground flax
3 Tablespoons Chia Gel (mix 9 tablespoons of water with 3 teaspoons chia seed and let sit for 15-20 minutes. The chia seeds will puff into a gel)
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
Optional: 1/2 cup chopped walnuts

Instructions

Preheat oven to 350*.
Mash the bananas. Then, mix all ingredients together in a bowl.
Pour batter into a lightly greased bread pan-or even try a muffin tin!
Bake for one hour, or until toothpick comes out clean.
The bread will rise while in the oven, but will sink when taken out. Let the bread cool for fifteen minutes in the pan (this is necessary for the bread to set since it has no flour in it), and then plop it onto a plate or cutting board and enjoy!

https://www.spoonfulofsugarfree.com/2012/02/23/flourless-banana-bread/

*This recipe is linked to Allergy Free Wednesday.

This is not your typical banana bread. However, it is surprisingly moist, and it works! Tastes great toasted with a smear of peanut butter. I also like to keep it cold so I can take it with me to-go. Combine this with a cup of coffee or tea, and you are ready to tackle Banana Bread Day!

Health Benefits:

Bananas: Rich in potassium, bananas help the body’s circulatory system deliver oxygen to the brain. This also helps maintain a regular heartbeat and a proper balance of water in the body. It also contains tryptophan to help relax you and lift your spirits!
Almonds: Almonds are a major superfood, and they are full of monounsaturated, good-for-you fats. It contains many nutrients that benefit the brain, and regulate cholesterol. The monounsaturated fats and vitamin E reduce the risk of heart disease.
Cinnamon: Studies have shown that it can help lower LDL cholesterol, help regulate blood sugar levels, has anti-clotting effect on blood, and it can boost cognitive function and memory.

Thought-provoking, mind-prodding question of the day:

What are your favorite ways to use up brown bananas?

This post is a part of my Operation Beautiful Food Project. My original recipe was posted here.

The mystery pancakes were Pumpkin Pancakes! So Val and the Flourishing Foodie were right!

I know Pumpkin is not a summer flavor, but it is full of vitamin A, fiber, and it is delicious! I saw a huge can of it at the store, so I had to buy it.

Grain-Free Pumpkin Pancakes

~The almond extract really makes these pancakes. It is at almost every grocery store, and I highly suggest buying a bottle. Grain-free, gluten-free, dairy-free, and, of course, sugar-free!

Ingredients

1 cup pumpkin
1 egg
1/4 teaspoon almond extract, 1/4 teaspoon vanilla, 1/2 teaspoon cinnamon
1 Tablespoon garbanzo bean flour (or flour of choice. I have also tried millet and coconut flour. Both work fine.)
1/2 teaspoon baking powder

Mix all ingredients together until smooth. Heat skillet to medium heat and grease with oil of choice (I used coconut oil). Drop batter by spoonfuls on skillet.

Flip after about a minute or until the pancakes hold together and are slightly browned. Take of skillet and serve with toppings like shaved coconut or chopped almonds.

Serves one. Each serving makes about 15 small pancakes. Feel free to double or triple recipe as needed.

Leftovers make great snacks for later!

I topped mine with Homemade Coconut Butter. The coconut really compliments the pumpkin well.

Health Benefits of Pumpkin:

One cup of pumpkin has 7 grams fiber, 2650 IU Vitamin A, 564 mg potassium. It also boasts a truckload of antioxidants like Alpha-carotene and Beta-carotene.