Flourless Banana Bread
An easy blender recipe that is also wheat free, grain free, gluten free and paleo.
Ingredients
- 3 large overripe bananas
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 tbsp honey, to keep this paleo, use raw, unprocessed honey
- 2 cups super fine almond flour
- 1 tbsp baking powder, to keep this paleo mix together 1 tsp baking soda with 2 tsp cream of tartar instead of using commercial baking powder
- ¼ tsp sea salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat oven to 350°F. Lightly grease an 8 x 4" baking loaf pan (or line it with parchment paper).
- Add all ingredients to a blender. Blend until everything is evenly mixed and becomes a smooth batter. Pour batter into loaf pan. Rap the bottom of the pan a few times against kitchen counter to allow the batter settle and evenly distribute.
- Place bread loaf into the lower half of the oven and bake for about 35-40 minutes, or until bread is cooked. A knife inserted should come out clean and when you press gently on the surface of the bread it should bounce back. Check on bread more frequently during the last few minutes of baking and if it appears that the surface of the bread is browning too fast, you may want to lower the oven temperature to 325°F for the last few minutes of baking.
Notes
Slightly adapted from The Roasted Root
Serving: 1slice, Calories: 162kcal, Carbohydrates: 17.2g, Protein: 5.5g, Fat: 8.3g, Saturated Fat: 1g, Sodium: 142.8mg, Fiber: 3.2g, Sugar: 9.2g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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