Description
Put some work for once and enjoy your fruit of labour for rest of the week.
Ingredients
- Spelt flour – 100 gm
- Banana – 2 large
- Eggs – 2
- Pure vanilla extract – 1 tbsp
- Baking soda – 1 tbsp
- Baking powder – 1 tbsp
- Cinnamon – 1 tbsp
Steps
- Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with gluten-free cooking spray.
- In a large bowl mash the bananas until smooth. Add the baking soda, baking powder, cinnamon, and salt and mix until fully combined.
- Add the eggs, pure vanilla extract, and granulated sugar (or your choice of sweetener) mix until fully combined.
- Add the almond flour to the banana mixture. Mix until fully combined.
- Scoop batter into the greased loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon.
- Bake on the center rack for 50 minutes. Please watch your oven because all ovens are different.
- Allow the bread to cool before slicing and serving. Enjoy!
- Store leftovers in an airtight container. The banana bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 1 week
Macros per serving
Calories : 295
Protein : 10 gm
Servings per batch – 12
Notes
- I add all wet ingredients to one blender and dry ingredients separately in a bowl. Helps with less mess.
- I top with with 5gm of Almond butter for a filling and quick pre-workout.
- You can replace eggs with ground flaxseeds to make it vegan.
