This banana bread recipe feels like one step forward in my quest to discover a quick and healthy breakfast food. It’s made with almond flour instead of wheat, so it’s relatively low in carbs and high in the good fats from nuts (both almonds and walnuts). The sugar comes only from whole bananas and all of the fiber and other stuff from the fruit is included as well. And it actually tastes pretty good, although I may be tempted to add a small spoonful of honey to the recipe for next time.
- 3 ripe bananas (the riper the better)
- 3 eggs
- 9 oz almond flour
- 2 tbsp plain yogurt
- 2 oz walnuts
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp honey (optional)
Preheat the oven to 300F and line a loaf tin. Mash the bananas and mix in with the yogurt, eggs and vanilla. Add the flour and the nutmeg and then chop most of the walnuts and mix those in too. Pour the mixture into the tin and sprinkle with the remaining walnuts. Bake for about an hour until completely cooked and then remove from the tin to cool.
The result is very dense and moist with a much smoother texture than normal banana bread. It will keep for a few days in an airtight container but I found mine did go moldy before a week was up.