Sunday, April 15, 2018

Gluten-Free Banana Walnut Bread

I am starting to wonder if we will actually experience spring this year.  After a short spell of decent weather (i.e. no rain or snow), today it felt like fall and we had actual snow showers.  It was dreary and wet so we did not venture outside in the afternoon.  Banana bread seemed like a fitting choice for tomorrow's breakfast so I went with it during nap time.  

This time around, I added some chopped walnuts to my mix for some added fun and texture.  I wonder how this is going to fly with my kids.  I will keep my fingers crossed.
Here is the recipe I used:
1 cup almond flour
1/2 cup garbanzo flour
3/4 tsp baking soda
1 tsp cinnamon
1/4 cup walnuts (chopped)
1/2 cup banana (mashed)
1 egg
1 egg white
2 tsp vanilla
I mixed the dry and wet ingredients separately and then combined them together.  I folded in the chopped walnuts last.  I baked the mix at 350F for 25 minutes.  For banana bread remember to use bananas that have brown spots in them since they will be sweeter.  I try not to add sugar to my recipes and rely on the natural sugar from the fruit.  It's interesting my daughter's palate has definitely adjusted to it and now when I do add coconut sugar she picks up on it and sometimes she'll tell me it's too sweet for her.  This bread will yield twelve slices and I usually do two per serving.  My kiddos love it with some sunflower seed butter on it.

Here is the nutritional info for this banana bread.  I love the crunch from the walnuts in this bread.  It's hard to resist eating more than two slices!  And at 5.6 g of protein per slice, you can almost justify it, right?  Thanks for reading!

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