Banana Walnut Bread
Serves: 10
Happy Friday! I hope you had a great week! My week has been very busy but very productive!! Which, is a great thing in my book! I love the sense of accomplishment! This weekend we are supposed to have more amazing weather, which makes today even better! Who can complain about a weekend full of warmth and sunshine? It is also Cinco De Mayo! I am not a drinker…or a party person (you all saw what I did for my birthday! haha) but for those of you who will be out celebrating I hope you have fun and stay safe! Sunday I will be taking another inversions workshop at the yoga studio by my house! Can we say addicted?! ? Just another reason why drinking on Saturday night probably wouldn’t be a good thing! haha
But before we enter into the weekend I have this delicious recipe to share with you! Banana bread and zucchini bread are two of my favorite childhood recipes. So when I was craving it a few weeks back, I decided to make one to satisfy that craving…and boy did this ever!!! I hope you enjoy!
P.S – it also makes excellent french toast sticks! ?
Fit Ingredients
- 1/4 c + 2 tbs (42g) coconut flour
- 2 tbs (13g) flax
- 3/4c baking stevia (or powdered sweetener of choice)
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- pinch cloves, optional
- 3/4c (184g) liquid egg whites (~6 large egg whites)
- 3 small bananas, mashed (275g)
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1/4 c + 2 tbs (45g) chopped walnuts, divided
******************************************************************
- loaf pan
- parchment paper
*****************************************************************
Directions
1. Pre heat your oven to 350 degrees.
2. Line your loaf pan with parchment paper.
3. In a bowl whisk together your dry ingredients: coconut flour, flax, sweetener, baking powder, cinnamon, ginger and gloves.
4. In a second bowl mix together your egg whites, mashed banana, vanilla and ACV.
5. Combine your wet and dry ingredients.
6. Fold in 1/4c of your chopped walnuts.
7. Pour batter into you lined pan.
8. Sprinkle with remaining walnuts.
9. Bake for ~ 55-60 minutes.
10. Allow to cool before slicing.
Banana walnut bread is one of my favorite treats! This loaf is loaded with banana flavor plus has that great crunch from the walnuts! It is moist, yet dense and filling at the same time! I spread some sweetened greek yogurt on it and it was absolutely perfect! I also drizzle some with a bit of pure maple syrup for dessert one night….YUMMY! This bread also freezes well! Just wrap it up in plastic wrap and seal it in a container. I pre sliced mine so when I was ready for a serving I could take just one out and either let it thaw or toast it up and enjoy!
**As a side note, this bread is slightly dark on the outside because for some weird reason I prefer my banana bread and zucchini bread that way. Based on the cooking times I gave you, it should not turn out that dark.
***************************************************************************************************************************************
Nutrition: (for 1 out of 10 slices)
Calories: 92.4g, Protein: 3.9g, Carbs: 10.5g, Fat: 4.2g (1g Saturated), Sodium: 40mg, Fiber: 3g (Net Carbs: 6.5g)
***************************************************************************************************************************************
*Are you celebrating Cinco De Mayo this weekend?
*Did you have a productive week?
*Any plans for the beautiful weather this weekend?