I wish ya’ll could smell my kitchen right now…
I’m serious, someone needs to invent a “Banana Bread” scented candle.
This childhood favorite treat has been remastered and transformed into a guilt-free munchie that is wonderful for breakfast, dessert, or a mid-day snack. While preserving the main concept of “Banana Bread”, this recipe has substituted certain ingredients that have nutritional benefits to make this bread a healthy one.
I got my inspiration for this recipe from my new favorite food Instagram-er, @whythehealthnot (everyone needs to go check out her page- she’s brilliant behind the lens and captions her photos in a way that makes me want to read more! Oh, and her variety of meals are pretty great too😛)
Of course I added my own touch to this recipe by making it higher in protein with the use of Arbonne vanilla protein powder and Arbonne protein boost. These ingredients are completely optional, but are a great source of plant-based protein for your day!
—Batter: 2 ripe bananas, 3 eggs, 1 cup almond flour, 1/4 cup milled flaxseed, 1 tsp baking powder, 1 tbsp cinnamon, 1 tbsp coconut oil, 2 tsp vanilla extract, 1 tbsp honey, 1 scoop Arbonne Vanilla Protein Powder (optional) and 1 scoop Arbonne Protein Boost (optional)
—Toppings: 1 tbsp sliced almonds and a dash of cinnamon
—Directions: blend all batter ingredients in a food processor until evenly combined. Pour batter into a greased bread pan and bake for 40 minutes on 375 degrees.
—Tips: use a toothpick to determine whether the bread is cooked thoroughly by inserting it into the center of the bread once the 40 minute timer goes off. If residue remains on the toothpick, let it bake for another 5-10 minutes. If nothing appears on the toothpick, your loaf is done!
To make this a breakfast meal, spread almond butter on one slice of bread and finish it off with fresh banana slices.