We always have bananas in our house. My children loves them and my husband has 1 every morning with his bacon and eggs. I’m ALWAYS buying bananas and this weekend I somehow landed up with more than we needed. I woke up with 4 bananas that looked a little bruised and speckled and they were never going to be eaten. Now, as I hate waiting food, banana bread was the perfect solution. Yum!
So, with my 18month old son on hand to scavenge whatever he could help me, I whipped up this delicious banana bread from Bakerita. It has a low Glycemic load and good fats as well as protein. It is a little high in calories so you don’t want to eat the whole loaf in one sitting but I have to say that it really is delicious!
Ingredients
- 4 bananas (2½ cups mashed or 575 grams)
- 4 eggs
- ½ cup (140 grams) almond butter (or nut butter of choice)
- 4 tablespoons coconut oil, melted
- ½ cup (75 grams) coconut flour
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of sea salt
- 6 oz. dark chocolate, chopped
Method:
- Grease one 9″x5″ loaf pan and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean.
- Remove from oven and allow to cool on a wire rack for about ½ hour. Flip out onto a cooling rack to finish cooling.
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