Banana Almond Bread (Gluten-Free)
Howdy howdy howdy haaa…HAPPY WEDNESDAY! We are halfway through the standard work week! I hope everyone is having a good week so far.
In an effort to amp up my breakfast creativity, I have called on a little challenge with myself to limit my usual banana with peanut butter breakfast to every other day or less often. I love my pb and banana so much but am eating it so frequently in the morning that even I am getting bored of it. I am always up for a good challenge—so there you have it.
I switched it up yesterday and made myself a smoothie.
This is a kefir (first time trying kefir btw), egg white protein powder, strawberry, banana, and kale smoothie. The verdict on kefir? It made for a slightly tart yet sweet smoothie and I really liked it. I’m on the kefir train.
I ate my smoothie in a bowl with a spoon like soup. It makes the moment last longer than drinking it through a straw, and since I truly enjoy the eating experience, it’s a good way to prolong the enjoyment. If I’m in a hurry or running out the door though, it goes straight into a cup with a straw.
Who says you can’t have a cold smoothie in the dead of winter?
For lunch I ate a bunch of sugar snap peas and carrots, followed by leftover chicken salad from the night before with peas…
An apple with a tablespoon of peanut butter…
And I finished lunch with a small handful of cashews and a bite of applesauce. Very random and very satisfying.
After work I headed to the gym and snacked on two clementines. I am lovin’ those little cuties these days. I wasn’t feel super great at the gym which made for a quick trip. I fought my way through 20 minutes on the elliptical and then called it quits. Besides not feeling good, the gym was PACKED, and I just wasn’t feeling the ambiance at all.
At home I completed the rest of my workout which was the 30 Day Abs Challenge circuit.
Next up…dinner. I made a veggie scramble made of red onion, black beans, kale, one egg, cheese, cilantro, salsa, and avocado. It rocked my socks.
For “dessert” I had two dates and a small handful of raisins.
Banana Almond Bread–back tracking
Back on Friday, I threw together a mean gluten-free, SCD-friendly banana almond bread. I’ve been meaning to share it with you since I first mentioned it, but kept having other things I needed to share! Well now’s the time.
I realize now that I didn’t do a very good job of snapping a photo of the finished banana bread product. All I really have to show for it is this…
It didn’t get the photo recognition that it deserves because it did turn out great! Here is that recipe for you finally.
- 2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 TBSP coconut oil, melted
- 1/4 cup honey
- 1/3 cup apple sauce
- 2 cups ripe bananas (about 3 small bananas)
- 2 eggs
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- Preheat oven to 375 degrees F. Spritz a standard bread loaf pan with oil. Set aside.
- In a small bowl combine flour, baking soda, salt, and cinnamon. Stir to combine.
- In a medium bowl combine remaining ingredients and beat until thoroughly combined.
- Slowly add in dry ingredients into wet, and mix until completely combined.
- Pour into prepared pan and bake for 1 hour or until toothpick inserted into center of bread comes out clean.
- Remove from oven and let cool before slicing. It will continue to set after it is removed from oven.