Hello there gluten and eggs, it’s been WAY too freaking long since you’ve been friendly with my stomach gremlins. That ends… NOW! Wheeee!!! Good news/bad news, but whatever. I’m not worrying about that now, just enjoying my gluten-tastic lifestyle.
So I made… this.
Besides, I had some buhhhnahhhnuhhhhsss vociferously begging me to use them. You don’t believe me that bananas are vociferous? Yeah, right. You don’t live around here:
See? Vociferous bananas.
I know I’ve been over this a few times, but really. I think I need to lower my banana bread standards. I am almost never satisfied, unless I find one that I know is bad for me but that I still love. But then I don’t love it because I know it’s bad for me. See? Ridiculous. Except. I found THIS one! Which has just the perfect amount of sweetness (ie not that much), the most ideal amount of banana (a lot), and a hint of almond flavor, which I love as I associate it with bear claws and almond croissants. Oh wait, and besides all that? It’s good for you! Whole grains, low(er) in sugar (all of which is non-refined), healthy fats, and potassium. Helllooooo, breakfastsnacklunchdinnerdessert.
I very slightly adapted the recipe gratefully from Very Culinary, here! Makes one loaf.
- 1.75 c whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
- 1/3 c almond butter (Mine happened to be creamy unsalted)
- 1/3 c honey
- 1.5 c mashed bananas, (ripe if you please) about 3
- 1/2 c low fat buttermilk (or milk bev+lemon juice or vinegar)
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp sugar, for a crunchy top
Preheat the oven to 350, and lightly grease a standard loaf pan (I use unrefined coconut oil).
In a largeish bowl, whisk together flour, baking powder and soda, salt, cinnamon, and nutmeg, and set aside. In a smallish bowl, microwave the almond butter and honey together until melty. Set that aside too. In a mediumish bowl, mash up yo’ buhhhnahhnuhhs, whisk in egg, buttermilk, vanilla extract, almond extract, and almond butter+honey. Stir.
Toss wet into dry, and stir until just combined. Pour the batter into your prepared loaf pan, and bake for 45-50 minutes (Mine went for about 48). Let cool in the pan for 10ish minutes, and then turn out onto a cooling rack for rapid consumption.