If you follow my Instagram, you know that I'm human and clearly I have a sweet tooth!
I love sweets as much as the next guy but I have a rule for all of my "healthy" treats:
AS LITTLE ADDED SUGAR AS POSSIBLE!
Recently, honey and maple syrup have been positioned as health foods and healthy sugars. In small amounts, they're ok but by no means are honey or maple syrup health foods.
HONEY: Has nearly 17g of sugar and carbs in 1 TABLESPOON. If your recipe calls for 1/4 CUP honey, that's nearly 70 GRAMS of carbs and sugar! If the serving size is 12, it's not a big deal. But if you eat 1/2 of the batch or the entire thing, you're in trouble.
MAPLE SYRUP: 13.25 grams of sugar and carbs in 1 TABLESPOON. That's 53 grams of sugar and carbs in 1/4 CUP!
Thankfully, this delicious banana bread only has ONE TABLESPOON of honey added to it!
You'll end up with one huge loaf or two small loaves with easily 12 servings.
GLUTEN-FREE BANANA BREAD RECIPE
PALEO FRIENDLY GLUTEN-FREE GRAIN-FREE LOW SUGAR
DEVELOPED BY: MICHELLE PORTER FIT
TIME: 55-60 MINUTES ( 5 MINUTES PREP + 50 MINUTES BAKE )
3 TBSP coconut oil, melted
1 TBSP vanilla extract
1 TBSP honey
1 3/4 cup almond flour
1/4 cup coconut flour
2 TBSP cinnamon
1/2 tsp. sea salt
1 tsp. baking soda
4 TBSP crushed walnuts (optional)
Preheat oven to 350 degrees.
In food processor, pulse together bananas, eggs, coconut oil, vanilla extract, and honey. In separate bowl, mix together almond flour, coconut flour, cinnamon, sea salt, and baking soda. Add dry ingredient mix to the wet ingredients and stir together well, until smooth. If adding nuts, stir them into the batter.
Line either one bread loaf pan or two small loaf pans with parchment paper. (Optional - spray parchment paper with non-stick cooking spray). Pour batter evenly into the pan (or pans).
Bake at 350 degrees for 45-50 minutes.
**NOTE: I cover my pans with aluminum foil for the first 40 minutes in the oven to prevent any burning.**