⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time you bought a bunch of bananas, promising yourself a healthy week of smoothies, only to find them staring back at you, spotty and begging for a purpose? I've been there. More times than I care to admit, actually. But instead of tossing them (gasp!), let's transform those overripe bananas into something magical. Something that fills your kitchen with a warm, comforting aroma and satisfies your sweet tooth without the guilt. Enter: Clean-Eating Banana Bread with Almond Flour & Honey!
This isn't your grandma's banana bread (though, bless her heart, her version probably rocks too!). We're talking a modern twist, a healthier upgrade, a 'treat yo' self' moment that aligns with your wellness goals. We're ditching the refined sugars and processed flours and embracing the goodness of almond flour and honey. The result? A moist, tender, and incredibly flavorful banana bread that you can feel good about devouring slice after slice. Or maybe just one slice...who are we kidding?
Required Equipments
- Loaf Pan (9x5 inch)
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Toothpick
- Wire Rack
Clean Eating Banana Bread with Almond Flour and Honey: Frequently Asked Questions
Clean Eating Banana Bread with Almond Flour and Honey
Indulge in guilt-free goodness with this clean-eating banana bread recipe! Made with almond flour and sweetened with honey, it's a delicious and wholesome treat perfect for any time of day.
⏳ Yield & Time
Yield: 10 servings
Preparation Time: 10 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, let's preheat that oven to 325°F (165°C). This is crucial, folks. You don't want a sad, undercooked loaf. Trust me.
- Grease a 9x5 inch loaf pan. I like to use coconut oil spray, but any cooking spray will do. Or, if you're feeling fancy, line it with parchment paper. Makes for easy removal later!
- In a large bowl, mash those ripe bananas like there's no tomorrow! You should have about 1 1/2 cups of mashed banana. A few small chunks are totally fine – adds character, right?
- Add the eggs, honey, melted coconut oil (make sure it's not too hot!), and vanilla extract to the mashed bananas. Whisk it all together until well combined. It should look kinda smooth, but not too perfect. We're going for rustic charm here.
- In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt. This ensures that the baking soda is evenly distributed throughout the flour. Lumpy baking soda is a banana bread buzzkill.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the almond flour (yes, almond flour has some gluten-like properties!), resulting in a tough bread. We want tender, remember?
- If you're feeling adventurous, fold in some chopped walnuts or chocolate chips. I'm a sucker for a good chocolate chip moment, but walnuts add a nice nutty crunch. It's your bread; you do you!
- Pour the batter into the prepared loaf pan, spreading it evenly. It's okay if it looks a little thick – that's the almond flour doing its thing.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it. If the top starts to brown too quickly, tent it with foil.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking to the pan and helps it retain its moisture. Patience, my friends, patience!
- Slice and enjoy! This banana bread is delicious warm or cold. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Though, let's be real, it probably won't last that long.
📝 Notes
- For a sweeter bread, increase the honey to 3/4 cup.
- If you don't have coconut oil, you can use melted butter or avocado oil.
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 210 kcal
Protein: 5 g
Fat: 12 g
Carbohydrates: 25 g
Fiber: 3 g
Calcium: 50 mg
