Carb Curb Banana Bread

A beautifully fragrant, wholesome and comforting paleo almond and banana bread. Perfect as a tasty breakfast or as a filling snack.

To me, this almond flour banana bread means comfort. It is just sweet enough, moist and wholesome. It’s so good that I sometimes double the recipe and make two of them, to ensure tasty breakfasts for the entire week.

Plus this bread is freezer friendly too!

A few important tips

Allow the bread to cool completely before enjoying it.

This is the hardest part, I know! You will want to dig in straight away. However, this bread is very soft and gooey once it comes out of the oven, so allowing for it to cool will not only make it easier to cut your perfect slice but also helps to improve the texture and flavour.

Use ripe bananas but not spoiled bananas

You should definitely use ripe bananas in this recipe. You want bananas that are deep yellow with a few spots here and there on the outside, and very soft on the inside.

Banana Bread

Gluten free, Dairy Free, Sugar Free, Paleo

Ingredients

200g almond flour

50g flaxseeds

4 Tbsp psyllium husk powder

1 1/2 tsp bicarbonate of soda

1 Tbsp ground cinnamon

2 Tbsp Suki (Sugar alternative)

2 tsp vanilla essence

4 dates, soaked in boiling water, the drained and drained

4 large free range eggs

2 Tbsp canola oil

3 large ripe bananas

1/4 cup GMO free soy milk

Grass fed butter to spread

Instructions

Preheat the oven to 160 degrees. Grease and line a standard sized loaf tin with baking paper. Set aside until needed. Combine the almond flour, flaxseeds, psyllium husk powder, bicarbonate of soda, ground cinnamon, and suki in a medium bowl. Set aside.

In a separate bowl, mix the vanilla essence, drained dates, eggs, canola oil, mashed banana and soy milk. Use a hand- held blender to beat until well combined.

Make a well in the centre of the dry ingredients, add the wet mixture. Use a wooden spoon / spatula to mix everything together until a smooth batter forms.

Pour the batter into the prepared loaf tin and smooth the top. Bake in the preheated oven until a skewer inserted in the center comes out clean. Roughly bake 40-50 minutes. Serve the cooled slices with grass fed butter or coconut oil.

Have you tried this recipe?

I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @chefdot

Dot you later! X

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

Leave a Reply

Your email address will not be published. Required fields are marked *