Recovery Meal | Keto Banana Bread
Originally Posted on https://healthyrecipesblogs.com/paleo-banana-bread/
What's for dinner? How about this...
Keto Banana Bread Recipe?
Ok, well it is not exactly a "meal" - unless you eat the entire loaf. And don't worry, we won't judge you if you do!
- Cooking spray for the pan (such as avocado oil spray)
- 3 large eggs
- 3 large very ripe bananas well mashed (1.5 cups)
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- 2 cups blanched finely ground almond flour (8 oz)
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.
In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth.
Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to evenly distribute the batter.
Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40-50 minutes.
Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
Cool the bread completely on the cooling rack for about 2 hours. Slice it into 12 slices and serve.
Once the bread is completely cool, slice it. Then place the slices in an airtight container, separating layers with wax paper. You can keep them this way in the fridge for up to 4 days.
You can also freeze the slices in freezer bags. Again, if layering, separate the layers with wax paper.
And don't forget your ice-cold FITAID to wash it down!