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Chia Seed Banana Bread/Muffins (Grain free)

Banana bread is one of my favorite things to have on hand. When it's a healthier version, like this recipe, it's a great breakfast, snack, and dessert. This recipe is grain free, butter free, and is made with raw sugar/coconut sugar and the nuts and chia seeds add an extra boost of health benefits. If you don't know about chia seeds, here's some info. These little seeds are packed with omega-3 fatty acids, protien, and fiber. They're perfect to add to bread, to sprinkle on top of smoothie bowls, and can even be soaked in water and used as an egg substitute! I add them to almost everything. Using garbanzo bean flour adds extra protein, potassium, magnesium, and iron! Win win!

One thing I also love about banana bread is it's a great way to use up bananas! I always seem to have a few bananas that get browned before we eat them. So, I peel them and store them in the freezer until I'm ready to make some bread (or smoothies). I didn't make this recipe completely dairy free because I love the way adding a little sour cream or greek yogurt makes banana bread super rich and creamy. You can always add vegan sour cream or leave it out. One more thing I want to point out is that I use Trader Joe's almond flour. Baking with almond flour can be kind of tricky because the texture can vary from brand to brand which can make a recipe turn out a little different. Trader Joe's brand is pretty finely ground and doesn't seem to have any of the dark brown husks from the almonds. Also, be sure to buy almond flour, not almond meal. Buying almond flour should ensure you will get very similar results!

Here's a little tip I'll share for those of who have access to Jeni's ice cream. I found the most magical combo! A slice of banana bread with a scoop of Jeni's Brandied Banana Brulee ice cream is my new favorite dessert. I know, I know, this is not healthy but I say live a little! A little scoop of ice cream won't hurt and it will bring so much joy into your life. I'm one of those people who usually won't eat ice cream unless it has chocolate, so I'm not sure what made me buy banana ice cream but man oh man, I'm glad I did! It's delicious on its own but it's REALLY delicious on top of this bread!

It's "Spring" around here but it certainly hasn't felt like it so, as I'm typing this, I'm cuddled up on the couch with a cup of tea and a thick slice. It's the perfect cozy snack and it's my new favorite banana bread recipe. I hope you'll try it out and enjoy it!

grain free banana bread loaf

Ingredients

2 large bananas (removed from the freezer so they aren't frozen when added to the bread)

1/4 cup raw sugar

1/4 cup coconut sugar (or brown sugar)

1/4 cup coconut oil

3 eggs

1 TBSP organic sour cream (greek yogurt or vegan sub works too!)

1 tsp vanilla

2 cups almond flour (not almond meal)

1/2 cup garbanzo bean flour

1/2 TBSP chia seeds

1 tsp baking soda

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

Pinch of ground cloves

1 cup chopped walnuts

banana bread slice. grain free

Directions

  1. With a handheld or stand up mixer, cream soft coconut oil, and sugars until combined and smooth. (about 5 minutes)

  2. Add eggs one at a time and mix for about 1 minute. Then add vanilla and sour cream and mix to combine.

  3. In a separate bowl stir together all the dry ingredients except for the walnuts and chia seeds. Add to the wet ingredients and mix on low until fully combined.

  4. Stir in walnuts and chia seeds and pour into a lightly oiled loaf pan (I use a 9x5). Sprinkle the top with extra walnuts.

  5. Bake at 350F for 35-40 minutes until the top is a nice deep brown and a toothpick comes out clean.*

  6. Let cool for at least 20 minutes before slicing!

*To make muffins fill muffin papered tins up about 3/4 and bake for 30ish mins (Until toothpick comes out clean)

Banana bread with jenny's ice-cream

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