Healthy Banana Almond Bread

Sometimes we can't avoid that our bananas is ripping so fast. As a result, at times it ended up into our bins as no one likes to eat them anymore. But before you could do that, why not try to use it in this super yummy and healthy bread recipe! I bet you will be amused how ripe banana can still be useful after all. 

INGREDIENTS:

• 2 cups almond flour
• 2 tablespoon stevia sweetener ( 1 tbsp stevia sweetener = 1 tbsp table sugar) 
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs organic
• 1/2 cup coconut oil or butter softened
• 1 teaspoon vanilla extract

Prep Time: 10 mins       Baking Time: 45 mins      Servings: 12

Watch the video for the whole cooking instructions

Note: We only use half of the ingredients at this video as we have small pan

INSTRUCTIONS:

1. Pre-heat the oven assisted fan to 180°c for 10 mins. 
2. In a large bowl, mix all the dry ingredients (almond flour, stevia sweetener, baking powder, salt & cinnamon).                                                                                             
   
   
   
3. Mash the banana using fork.                                                                                                        
   
   
   
4. Then, in another large bowl, mix the wet ingredients (bananas, eggs, coconut oil & vanilla extract).                                                                                                                              
   
   
   
5. Combine the dry and wet ingredients until fully integrated.                                  
6. Grease the loaf pan with melted butter. And pour the batter.                                                              
   

   

   
   
7. Bake for 45 - 50  mins on a non-fan assisted oven at 170°c or until toothpick comes out clean. Add more time in baking if necessary.                                                      
   
   
   
8. Remove from the oven and let the loaf cool completely, before slicing it up. Enjoy!                                                                                                                                                           
   
   
   

Nutritional Facts:

Servings: 12  |  Calories per serving: 214  |  Total fat:  18g  28%   |   Saturated Fat:  8g  41%  |  Monosaturated Fat:  1g  |  Cholesterol:   0mg   |   Sodium:  89mg  4%   |   Potassium:  72mg   |   Total Carbohydrate:  9g  3%   |   Dietary fibre:  3g  11%   |  Sugars:  3g   |   Protein:  5g  10%   |   Vit A:  1%   |   Vitamin C:  3%   |   Iron:  5%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tips:

• Best banana to use is the slightly ripe banana. It is soft and easy to mash. And it is sweeter compared to the less ripe banana.
• If using a small loaf pan, you can half the ingredients to make a smaller bread, like what we did in the video.
• You can add nuts and dark chocolate chips if preferred.
• I would advice to use a non-assisted oven to prevent burning.
• Always leave the banana bread to cool down to harden and hold its shape. 
• You can store the bread at a room temperature for 2 days at a sealed container, otherwise, you can put it in the fridge for longer up to 1 week. And you can freeze it for up to 6 months in a zip lock bag.

Please share this to your family and friends who might like this recipe, simply click the social icon below 👇