This is one of my favorite healthy banana bread recipes. It’s full of healthy fats and fiber, which makes it delicious, satisfying and doesn’t spike your blood sugar like other types of banana bread.
Keyword Dairy-Free, Gluten Free
Servings 12slices
Author Adri Fonseca | Health Coach
Ingredients
Dry Ingredients
2cupsalmond meal
½cupshredded coconut(plus a little extra to serve)
½cupmacadamia nuts(roughly chopped, plus a little extra to serve)
¼cupchia seeds
¼cupground flaxseeds
4Medjool dates(chopped)
2tspcinnamon
1½tspbaking soda
Wet Ingredients
3overripe bananas(mashed)
3eggs(preferably, organic, pasture-raised)
3tbspmaple syrup
2tbspcoconut oil(melted)
Instructions
Preheat the oven to 160° C or 320° F. Then oil a loaf tin with a little bit of coconut oil and line with baking paper.
Mix all the dry ingredients in a large bowl until they are combined.
Mix all the wet ingredients in another bowl.
Slowly add the wet mixture to the dry mixture. Mix until combined.
Spoon the batter into the loaf tin. Place the remaining macadamia nuts and shredded coconut on top of the loaf.
Bake for 50 minutes or until the bread is cooked through. To test if it is ready, insert a knife, if it comes out dry, it’s ready. Once ready, remove from the oven and let it cool down.
Serve with almond butter or a dollop of greek or coconut yogurt, to add a little bit of protein. You can enjoy it for breakfast or as a delicious snack.