'Tis the season for banana bread! 🍌🍞 This is a Fall staple - and normally it's FULL of butter and sugar (the good stuff, I know!), but I've got a recipe for you today so you can enjoy this delicious treat AND stick to your nutrition plan. You'll use vanilla, maple syrup, and cinnamon to still hit your sweet tooth. 😋 Plus, I don't normally try to stick to gluten-free recipes, but this one simply is gluten-free for any of you who need that! Now go tell me in the comments what you spread on your banana bread! 👇 Butter? Cream cheese? Peanut butter? 😉While all those options are going to add some calories, and maybe a container to your Portion Fix count, I still want to know your go-to!
1¼ cups almond flour
1¼ cups gluten-free all-purpose flour
1¼ cups old-fashioned rolled oats, gluten-free
½ tsp. sea salt (or Himalayan salt)
2 tsp. baking soda
¾ tsp. baking powder
½ tsp. ground cinnamon
6 large ripe bananas, mashed
1 tsp. pure vanilla extract
1 large egg, lightly beaten
3 Tbsp. extra-virgin organic coconut oil, melted
½ cup pure maple syrup
¼ cup unsweetened almond milk
Nonstick cooking spray
Preheat oven to 350° F.
Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside.
Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Place batter in loaf pan that has been lightly coated with spray.
Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean.
Cool completely before slicing.
Portion Fix Containers: 1 Purple, 1½ Yellow, ½ Blue, 1 tsp.
2B Mindset Plate: Enjoy as an occasional treat.
Recipe and photo from Beachbody's blog here.