Now that I’m almost 18 weeks pregnant with my third little one, I’ve been able to introduce some more variety into my diet (woot woot!). I LOVE a good banana bread and this version is super low in sugar and high in protein and good fats. The best part is you can make it in one bowl for easy clean up. My kids like it for breakfast and it makes a great take-on-the-road snack. I hope you love it too!
1/3 cup avocado oil (or melted coconut)
1/3 cup maple syrup
1 cup mashed bananas (about 2 large bananas)
1/4 cup milk of choice or water
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp natural colored salt
1/2 tsp ground cinnamon, plus more to swirl on top
1/2 tsp ground cardamom
2 cups ground almond flour
Optional: 1/2 cup mix-ins like chopped walnuts (my favorite), chocolate chips, raisins, chopped dried fruit, fresh banana slices
1. Preheat oven to 325°F and grease a 9 x 5″ loaf pan, or line it with unbleached parchment paper
2. In a large bowl, beat the oil and honey together with a whisk. Add eggs and beat well, then whisk in the mashed bananas and milk.
3. Add the baking soda, vanilla, salt, cinnamon and cardamom, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, until just combined. Some lumps are OK! If you are adding additional Mix-ins, gently fold them in now.
4. Pour the batter into your greased or lined loaf pan and sprinkle lightly with cinnamon.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Typically if I hadn’t added any mix-ins my bread is done at 55 minutes. If I add nuts or fruit, it needs closer to 60 minutes. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Note: I stewed some frozen organic blueberries in a sauce pan for 15 minutes with half a lemon’s juice then poured on top of bread (pictured) for the kids breakfast.