I’m all about Banana Bread these days. Bananas are high in potassium and carbohydrate which make it the perfect pre- and post run energizing snack. The perfect way to incorporate bananas into your recipes is a Banana Bread. It is almost a daily stable in our house. My kids love Banana Bread, which gives it double points. I’m so happy when I find a healthy food that my kids love.
Recently, I have been using a lot of almond flour for all my baking needs. I started by replacing 50 % of the flour in a recipe with almond flour. It adds such lightness and nutty flavor. I love that the almond flour adds iron and calcium, both essential nutrients for growing bodies, as well as runners.
During the hot Summer months, flourless snacks are so perfect, because they are so easy to digest. I love when a food doesn’t weigh you down or leave you tired.
The taste of this Almond Cashew Loaf is amazing, super moist and satisfying. It tastes especially good when you store it in the fridge. As usual I replaced 50% of the sugar called for in the recipe with Maple Syrup. Most of the time, I use less sugar than the recipe calls for, anyway. The more I am incorporating higher quality sugars into my diet, I feel like I need much less of it, too.
Here is what you need for the Flourless Almond Cashew Banana Loaf:
1/3 cup Coconut Oil
1/3 cup Maple Syrup
1/3 cup Cane Sugar
1 cup Almond Flour ( or Almond Meal)
1 tsp Baking Soda
preheat oven to 350 degrees
1) with a hand mixer, blend together eggs, coconut oil, maple syrup and sugar
2) add flour and baking soda
3) cut up bananas into pieces and blend it with other ingredients until you have a smooth batter.
4) pour batter into greased loaf pan
5) bake for about 40-45 minutes
Tip: This Almond Cashew Loaf tastes best when stored in the fridge.
Meatless Monday|Linkup| Tina Muir|Confessions of a Mother Runner