Wednesday, January 23

Almond Flour Banana Bread

I will not diet.  Will not.  I refuse. Anyone else with me?  I just don't get dieting.  Why do something for the short term, rather than make changes for your lifetime?  Sure I could stand to loose a few pounds, and if I stopped all this baking that would probably happen, but I would be one very cranky, not much fun lady.  You would not want to be my friend if I stopped baking. Instead, several years ago I started paying just a little more attention to the food I make and eat.

It started with a very small, simple change -- I started reading food labels.  Anything with corn syrup didn't go in my shopping cart.  If sugar or salt was in the first few ingredients, we didn't buy it. That was it.  Over the next few years, especially when we started having kids, I made more changes -- a little organic here, a little more protein there.  Then I moved next to this gal name Jen. Jen is nearly the polar opposite of me and that's why I love her so.  She started introducing me to ingredients like coconut oil and spelt flour, and that started more small changes in how I cook and bake.

Just the other day I had a big "ah ha" moment.  Ever have those? I literally stopped in my tracks at the grocery store -- nearly everything in my cart came from the produce or refrigerator sections.  The only isle I had gone down was to buy almond flour and xanthum gum. Say what?!?  In that moment I realized I had really changed how my family ate.  And that gave me joy.  

Here's a new banana bread recipe that my family, and all our friends who stop by to have some, love.  Bake it. Love it.  But don't expect your normal banana bread.  It's a little gooey in the center and has crusty edges.  The recipe posted below was adapted from the orignal recipe posted here: 

Makes 1 Loaf
  • 2 C Almond Flour
  • 3/4 C Sucanat
  • 3/4 t Cinnamon
  • 1/2 t Nutmeg
  • 3/4 t Baking Powder
  • 1/2 t Kosher Salt
  • 4 Organic Eggs
  • 1/4 Cup Coconut Oil
  • 2 T Raw Honey
  • 3 Mashed Over-ripe Bananas
  • 1 t Pure Vanilla Extract
  • 1/2 C Walnuts
  • 1/2 C Dark Chocolate Chips
Preheat oven to 350.
In a large bowl combine the almond flour, Sucanat, cinnamon, nutmeg, baking powder and salt.
In another bowl mash the bananas.  Add the eggs, oil, honey and vanilla.  
Add the wet ingredients to the dry ingredients, just until combined.  
Fold in the walnuts.
Pour 1/3 of the batter into prepared loaf pan. Sprinkle in 1/3 of the chocolate chips. Repeat until all batter and chips are in the pan.  Sprinkle additional walnuts on top.
Bake for 1 hour, give or take a couple minutes -- do the toothpick test.
Let the loaf cool completely before removing it from the pan.


Almond Flour - Almond flour is high in protein  low in carbs and low in sugar, and a great wheat-free alternative for baking. To be it's decadent and by itself smells and taste like a good cake or tarte. 

Sucanat - This is a brand of very minimally processed cane sugar.  Unlike refined sugar, Sucanat maintains most of the molasses from the originally sugar cane.  It's the same calorie count as granulated sugar but it has good vitamins, minerals and antioxidants.