There is something so comforting about warm toasted banana bread. Unfortunately, typical store bought and café style banana breads are generally high in saturated fats and refined sugars, contributing to almost 30% of your daily caloric intake! If like me, you are about balancing culinary delight with health and nutrition, this recipe will satisfy on all levels. It is everything banana bread should be- lightly sweet and moist yet completely grain, gluten, dairy and refined sugar free!

Bananas are a great energy food and source of vitamins and minerals, including potassium, for maintaining normal blood pressure and heart function. Their natural moisture and sweetness means you can enjoy them in baked goods without as much sweetener and oil. This recipe is also packed with protein from the eggs and heart healthy fats from the almonds and coconut flour, which can help lower cholesterol and keep blood sugars stable. Served lightly warmed and toasted and topped with your favourite spread, it makes a delicious and wholesome breakfast or refuelling snack after a workout.

Ingredients

• ½ cup coconut flour (rich in dietary fiber, beneficial fats and protein)
• ½ cup almond flour (low in carbohydrates, high in dietary fiber and protein)
• ½ teaspoon cinnamon
• ¾ teaspoon baking soda
• pinch of salt
• 1 cup very ripe banana (2-3 medium bananas) (high vitamin and mineral content including potassium and Vitamin B6, and easily digested carbs to improve exercise performance, bowel regularity and satiety)
• 2-3 teaspoons stevia or ¼ cup sweetener of your choice (honey/date syrup/maple syrup/agave)
• 3 whole eggs + 3 egg whites (high vitamin and mineral content, quality protein, low in calories)
• ½ teaspoon vanilla extract
• Optional Mix-ins: (to equal about 1/4 cup)

Cacao nibs
Chopped nuts (walnuts, pecans etc..)
Chopped dates
Blueberries
Coconut flakes

Directions

1. Preheat oven to 350 (325 if you’re using a dark or non-stick pan) and adjust the rack to the middle position. Grease a standard loaf pan.
2. In a medium sized bowl combine the coconut flour, almond flour, cinnamon, baking soda, the optional mix ins (my favorite is chopped dates and cacao nibs for an extra stickiness and crunch), and pinch of salt and mix with a fork to reduce any clumps until thoroughly combined.
3. In a small bowl add eggs, vanilla extract, stevia/choice of sweetener and mashed banana (mashed with a fork) and whisk until well combined.
4. Pour the liquid ingredients into the dry and stir with a spoon until thoroughly combined then add melted butter and continue stirring until well incorporated.
5. Evenly spread bater in a greased loaf pan and bake in the oven for 40-55 minutes or a toothpick inserted into the center of the loaf comes out clean
6. Cool in the pan for 10 minutes. Turn out onto a rack and cool completely (20-30mins if you can wait that long!)
7. Serve plain and simple, as-is or lightly toasted with spread of your choice (e.g. nut butter, raw honey…). Et voilà!

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