‘Nana bread

A lot of people have this one childhood recipe that when it’s made it takes them right back to when they were six years old. But, for me, my family has never been into cooking things specifically for snacking on. So, I have a bunch of recipes that I like to call my own, including this wonderful banana bread recipe. I like to think of this as my replacement childhood recipe that I came up with about a year ago. After lots of adjustments it’s now the best it can be! And so so delicious!

Being an athlete, eating something before working out is super important so that you have enough energy. Sometimes having full meals before a workout can be really hard to digest. This banana bread is easy enough to digest that it won’t be sitting in your stomach the rest of the day. One slice is a great snack! It’s also great to top a slice with a dirzzle of almond butter and plop down on the couch. 

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Now lets get to the good stuff. What’s in this recipe? 

Wet:

3 RIPE bananas

1 chia egg (1 tablespoon chia seeds and 3 tablespoons water) (if not vegan you can sub 1 egg)

3 tablespoons melted coconut oil

2 tablespoons agave nectar (sub maple syrup)

1/2 teaspoon vanilla extract

3/4 cup almond milk

Dry:

1/2 cup coconut sugar

1 1/4 cup almond flour 

1 1/4 cup gluten free flour

1 1/4 cup oats

1/2 teaspoon cinnamon

3 1/2 teaspoons baking power

1/2 teaspoon salt

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Instructions:

-Preheat the over to 350°F and grease a 9×9 loaf pan with coconut oil

-Mash the bananas in a large bowl and then mix all of the ingredients except for the almond flour, gluten free flour, and oats, into the same bowl.

-Once those ingredients are mixed well add the almond flour, gluten free flour, and oats.

-Pour the mixture into the greased pan and bake for 1 hour and 15 minutes. 

-Take the bread out and let it cool for 10 mins. Once cool (or warm) cut a slice and indulge in this 100% healthy deliciousness 🙂

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xx

Tasha B.

PS. This recipe is gluten free and vegan friendly 🙂 

 

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