Banana Nut Bread

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I am loving my Brownie Pan!  The recipe possibilities are endless! The great thing about it is that you can take any recipe and make it into individual servings. Just as the Copy Cat Fudge Brownies tasted just as good as Little Debbie’s, using the brownie pan allowed me to recreated the look of the brownies as well which I feel made them taste even better (we eat first with our eyes). The brownie pan allows portion control and portability.  Also from a home cook and baker’s point of view, to simply pour batter into 1 pan and getting 12 individual servings is GENIUS!  So I will be posting LOTS more recipes using my awesome Brownie Pan!

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Who doesn’t love Banana Nut bread!?  My favorite way to eat these are fresh out of the oven with a little salted butter or reheating them by popping them in the toaster!  Delicious! Make these at the beginning of the week and eat for breakfast, pack in your child’s lunch or enjoy as a quick snack or dessert!  Convenience is key.  A little prep work goes a long way, especially if you are following a grain-free lifestyle!

Banana Nut  Mini Loaves

*This recipe is a variation of my Banana Nut Scones recipe from the Satisfying Eats Cookbook

Serves 12; Dairy Free

4.5 Net Carbs per Scone

1-1/2 cup almond flour

2 tbsp coconut flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp KAL® Pure Stevia r sweetener of choice (to taste)

1/2 tbsp cinnamon

1 cup chopped pecans

2 pastured eggs

1/2 cup sour cream (or unsweetened applesauce for dairy-free)

2 tsp pure vanilla extract

4 tbsp butter, melted (or coconut oil for dairy-free)

1 small, semi-ripe banana, mashed

Directions:

Preheat oven to 350° F. Lube bottom of Brownie Pan with butter or coconut oil.

In medium bowl, blend dry ingredients. Add remaining ingredients to dry ingredients and mix with wooden spoon or plastic spatula until well blended. Taste for sweetness and adjust if needed.  Pour into Brownie Pan or small loaf pan (lubed and lined with parchment) and spread to corners of pan. Bake brownie pan for 25-30 minutes or loaf pan for 30-35 minutes or until toothpick inserted in the center comes out clean.

For a great variation, stir in a few chocolate chips!

Comments

  1. Judy says

    I have these in the oven now. I made two batches. I sprinkled chocolate chips on top of one and left the other one plain. I also decided to leave out the pecans this time since there is so much almond flour. The batter tasted pretty good so I’m sure once they are baked we will like them.

  2. says

    I made this banana bread, it was a HUGE hit. I didn’t put oil on the pan, just the parchment paper lining and it came out great. Using a small banana made it not quite as flavorful as most ‘banana breads’ but it is definitely still an AMAZING grain free bread recipe. Another winner. Maybe I will look for a banana flavored extract to add to it for a little more banana flavor. Thank you for the recipe!

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