Banana bread with a nutty twist.

Liberada

Liberada

Banana bread with a nutty twist. This recipe is refined sugar and gluten free. It is warm and comforting and tastes great with a cup of earl grey tea. The best thing about this healthy version of banana bread is that with the ripeness of the bananas and the sweetness of the honey, you do not have to go above and beyond with the sugar, it has enough.

Prep Time: 10 minutes.

Cook Time: 50 minutes.

Total Time: 1 hour.

Ingredients: 

  • 2 and a 1/2 a cup of almond or any gluten free flour of your choice) 
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 Tablespoons of extra virgin olive oil 
  • 3 tablespoons of raw honey 
  • 3 very ripe bananas
  • 3 tablespoons of plant based milk ( almond, tigernut, cashew)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips (optional)
  • Wooden spoon
  • Bread pan

Methods:

  1. Preheat your oven to 180 degrees celsius and start prepping.
  2. Put some olive oil on your baking sheet.
  3. Separate your wet and dry ingredients. 
  4. In a large bowl, whisk together the mashed bananas, eggs, almond milk, olive oil and vanilla extract
  5. In the large bowl, add in the almond flour, cinnamon, baking soda and salt. Fold in the chocolate chips into the mix and use a wooden spoon. 
  6. Pour the bread batter into prepared loaf pan, smoothing the top with the wooden spoon.
  7. Bake for 50 minutes-1 hour 
  8. Let the bread cool for 20 minutes. 
  9. This banana bread can be kept well-covered at room temperature for up to 3 days, then should be refrigerated.

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