Fresh-Baked Banana Bread ~ Low Carb & Grain Free
This healthy fresh-baked low-carb banana bread is moist and delicious and will stand up to any high-carb banana bread.
Easily made vegan.
3/4 cup almond flour
1/4 cup coconut flour
2 tablespoons arrowroot flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons virgin coconut oil melted or butter melted
3 eggs room temperature, substitute 3/4 cup applesauce for vegan
2-3 bananas very ripe, about 1 cup of
1/4 cup maple syrup, raw honey, or monk fruit
1 tablespoon lemon juice
1 teaspoon cardamom or cinnamon, ground
1 tablespoon poppy seeds to sprinkle over bread.
Preheat the oven to 350° F/175° C.
Using a whisk or fork, mix all the dry ingredients together.
In a separate bowl mash the ripe bananas until they break down and become creamy.
Mix all the wet ingredients into the bananas until everything is combined. Then mix them into the dry ingredients. If needed, you can use a stick blender or mixer to ensure the batter is well blended.
Oil or butter a loaf pan. Add the batter to a baking dish. Sprinkle with 1 tablespoon of poppy seeds.
Bake for 45-50 minutes, or until well browned and a knife inserted in the middle of the bread comes out clean.
Freezes well for up to 2 months.
Laurie Richardone is a seasonal gluten free chef and certified health coach.
To work with Laurie, visit LaurieRichardone.com