Cinnamon Maple Banana Bread

Serves: 6

Happy Tuesday! I hope you had a great start to your week yesterday!

A few weeks back I was craving banana bread. I have no idea why, but I just couldn’t get the craving to go away. So, after putting it off for about a week, I finally decided to just make some! I had ripe bananas just waiting to be used anyway, so it was perfect timing. I asked the boyfriend if he wanted some banana bread and he said ‘absolutely’. I started making this recipe and opened my cabinet to take out the stevia when I saw my maple extract and cinnamon sitting there. I wondered what would happen if I added a bit of each into the recipe. I asked the BF if he would mind it being “Maple Cinnamon” and he said not at all (he’s picky and I didn’t want to end up with a loaf of bread all for me to eat). So, in went some maple and cinnamon……and out came this amazing recipe! 🙂

Fit Ingredients

  • 3/4c (84g) almond flour
  • 1 1/2 tsp (7g) psyllium husk (or ground flax)
  • 1/2c baking stevia (adjust to desired sweetness)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 2 large eggs
  • 2 small bananas (150g)
  • 1 1/2 tsp maple extract
  • 1 tsp pure vanilla extract

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  • Loaf pan
  • parchment paper

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Directions

1. Pre heat your oven to 350 degrees.

2. Line your loaf pan with parchment paper.

3. In a bowl whisk together all of your dry ingredients: almond flour, psyllium husk, stevia, baking powder and cinnamon.

4. In a second bowl mash your bananas.

5. Add your eggs, maple extract and vanilla to your bananas.

6. Mix well.

7. Mix your wet ingredients into your dry ingredients.

8. Pour your batter into your lined loaf pan.

9. Bake for ~40 minutes.

10. Allow to cool before slicing.

This bread tasted out of this world!!! The maple and cinnamon complimented the bananas perfectly! It was moist and packed with flavor! I ate it for breakfast, snack and dessert along with some greek yogurt! YUM! The funny thing is that after checking in with the boyfriend to see if it was ok to add the maple and cinnamon……I ended up eating the whole loaf myself because it was THAT good….and he didn’t get 1 slice! Sorry love! 😉 Guess it just means I need to make it again!

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Nutrition: (per 1 out of 6 slices)

Calories: 133.6, Protein: 5.3g, Carbs: 11.0g, Fat: 8.6g (1g Saturated), Sodium: 22mg, Fiber: 4g (Net Carbs: 7.0g)

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18 Comments
  • Sarah!!!! I was looking for a recipe this morning on your blog that had bananas, and cinnamon but didn't have the greatest luck.. but now, after I already did some baking.. you post this! Boo, worst timing EVER! Ha ha. At least Ill have this for next week =)
    December 4, 2012
  • Luvena Cervantes
    I don't typically use any sugar in my baking recipes and wondering if this will affect the way the bread cooks at all if I leave it out of this recipe.
    December 4, 2012
  • I absolutely love maple in banana bread! Usually it's because I make the not-so-healthy version and use maple syrup to sweeten it ;) I need to buy some maple extract for every day maple goodness.
    December 4, 2012
  • DUDE!!!! I plan on posting a banana bread recipe tomorrow too! We're totally thinkin on the same wavelength here haha :D I gotta say, your flavor combo sounds like pure heaven-- I mean maple?! YESSSSSS
    December 4, 2012
  • JP
    Good Morning....I know I have read that you use Trader Joes Stevia...but this recipe calls for Baking Stevia.....I'm assuming that is different than the packets. Do you get that from Trader Joes too, or what brand do you like the most?
    January 18, 2013
      • JP
        So just to confirm...you would use 1/2 cups worth of the packets or do they sell it in a tub of some kind? I have the packets, but don't remember seeing anything larger there. Thanks.
        January 18, 2013
          • JP
            Thanks!! Good to know. I don't remember seeing that when I have been there, but I will keep my eye out next time. :)
            January 18, 2013
  • Tanya
    Hi dear, this recipe looks amazing I can't wait to try it! I just baked a cinnamon nutella cake this weekend and thought how amazing it would taste if I substituted the nutella with bananas, so Im really glad I found this recipe! I don't get maple extract where I live so what would be a good substitute? I tend to use agave in a lot of my desserts, would that be ok?
    July 3, 2013
  • Laura Corvette
    I made this recipe with a few changes. I used 1T of SF maple syrup, 1T ground flaxseed, no stevia and I put the batter in a mini muffin pan - they came out great! Thanks for the recipe!
    October 31, 2013

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