Grain-free banana nut bread

My banana nut addiction took strong hold back in summer 2015. This was when I embarked on an 8000 mile hike across America and found myself at more service stations than I care to remember. So while the scenery was a feast for the mind, the food along route was less than inspiring.

Then came the discovery of banana nut. Now, I’m not going to pretend the sugar and fat laden cake (that Starbucks unfortunately got so right!) is healthy, but desperate times call for desperate measures. Sure, I’m not the most patient, especially when we are racing to get to the likes of Charleston and Monument Valley, but why would I add insult to injury and QUEUE for a subway, chick-fil-A, or whatever other nasty chain of processed rubbish was available? Seriously!? Crap in a bap is the ONLY option when you’re on a road trip. That and the much-in-demand caffeine. Understandably, along with the other desperate drivers, I was fully prepared to wait for entirely necessary coffee, but I stood amazed at the lines coming out the door for bottom of the barrel junk food. It’s a sad state of affairs when there isn’t a single healthy (or fresh) option. So thank you Starbucks for giving me justification to indulge in your slices of deliciousness and allowing my inner voice of ‘contains real fruit and nuts’ to be heard loud and clear.

As much as I hate to calorie count, let’s get down to the nitty gritty. A slice of banana nut from Starbucks has 420 calories, 31 grams of sugar and 21 grams of fat. My grain free bread has 190 calories, 7 grams of sugar and 13 grams of fat. You do the math! It doesn’t mean I’ll never grab a banana nut on the go again, but I can easily pack a loaf for my next adventure across this wonderful Country. And since my hubby is gluten free, I can share the love with him 🙂

Ingredients (11 servings for under 200 cals per slice) 

3 medium/large ripe bananas 

3 large eggs

2.5 cups blanched almond flour (I use Bob’s Red Mill super-fine)

2 tbsp maple syrup (optional) 

2.5 tsp ground cinnamon

1 tsp baking soda

2 tsp vanilla extract

1/3 cup chopped pecans/walnuts (or both!)

I find it sweet enough without the addition of maple syrup and as a result lowers the overall calorie and sugar content. This ingredient has been included in the nutritional values below.

Method:

1. Preheat oven to 350 F.
2. Simply add all ingredients (apart from the pecans/walnuts) to a blender and blitz until smooth.
3. Stir in pecans/walnuts with a spatula.
4. Line a cake tin (9 x 5 inch) with parchment paper and pour in the mixture, evening out with a spatula.
5. Cook in the center of the oven for 55 minutes, until edges are golden brown.
6. Turn off the oven and let the bread sit for 15 minutes.
7. Remove from the oven and let cool for at least 30 minutes before diving in!

Or add one cup of frozen wild blueberries to the blended mixture before baking ~ giving them a dusting of flour so they hold their place in the batter. I love how these mini bluebs naturally sweeten & add a burst of colour.

Upgrade your loaf by adding a sprinkle of seeds just before placing in the oven. I have chosen pumpkin and hemp for mood boosting magnesium & vitamin B6. Both are a good source of vitamin E, which works as a powerful antioxidant and supports a healthy immune system. Seeds are a great way of adding extra fiber to your diet along with healthy fats & protein. 

 

enjoy!