We go through sooooo many bananas in our house and in the summer, they sometimes go off faster than we can eat them. So with a quick peel and freeze, you can freeze them and use them for a number of different recipes (like my banana swirl ice cream, or any number of muffin recipes I’ve shared here). Or, you can make banana bread! I’ve made a healthy banana bread option before, but this recipe has a little more flavor to it with the addition of nut butter.
If you’re making this for a school lunch, swap out the peanut butter for almond butter or sun butter. They all taste delicious!
Questions? Lemme know in the comments below.
Healthy Banana Bread #2
- 3 ripe bananas
- 3 large eggs
- 1/2 cup nut butter, any kind
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
- 1 teaspoon homemade vanilla
- 2 1/2 cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon basking soda
- Pinch of salt
- 1/2 cup dark chocolate chips (optional)
- 1/4 cup regular oats (optional)
- Preheat oven to 350 degrees. Line a loaf tin with parchment paper and set aside.
- In a large bowl, blend bananas, eggs, nut butter, maple syrup, coconut oil, and vanilla together until combined.
- In a small bowl, combine almond flour, cinnamon, baking powder and baking soda and salt. Once combined, mix dry ingredients into wet and mix until just combined. Mix in chocolate chips by hand (if desired) and top with oats (if desired).
- Bake for about 45 minutes, or until a toothpick comes out clean. Let cool on a cooling rack for 20 minutes before cutting. Enjoy!