Three Bananas, one bowl, loaded with fibre and Omega-3 and zero gluten! A super easy and delicious gluten free Banana Bread made with almond flour, loaded with fibre, omega-3 from flax seeds and made in one bowl! Once you try this recipe, you will never go back to the regular everyday banana bread.
This is dense, moist and almost like a dessert. It’s gluten free, grain free and diary free. You can reduce the amount of chocolate chips if you want to keep the calories in check but I like it loaded. I use this as my treat after a workout or a substitute for breakfast.
Before We Get Started, some quick notes about ingredients
- BANANAS. When picking bananas to bake with, avoid ones that are completely brown/black as the flavor has changed. Choose ripe but not overly ripe bananas, the ones that are soft and can be smushed easily with a fork.
- Almond flour: This recipe uses almond flour because its low in carbs when compared to oats flour, richer in nutrients and also has a slightly sweeter taste. Use blanched fine almond flour and not almond meal. I used Organic Almond Flour bought from Whole Foods Market.
- Flax Seed powder – it not only adds a nice nutty flavor and texture but is also packed with omega-3s and plant based protein. I am all about getting my daily does of healthy Omega-3s from thing I eat rather the supplements.
- Dark Chocolate Chips – This is for making this bread more dessert like and catering to the indulgence and not because the recipe needs it. So feel free to control the amount or completely omit this.
- Sugar or no added sugar – I have tried both versions and I think adding 1/3 cup sugar works the best for my taste.
Let’s get to the recipe. You can use just one bowl to whip up this recipe, no real need for any fancy stand mixers. I used the regular hand mixture and it works just fine.
Ingredients
- 3 ripe bananas, mashed
- 3 eggs
- 2 ½ cups packed blanched fine almond flour (I use 365 from Whole Foods)
- 1/4 cup flaxseed meal
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips
- 1/4 cup chopped walnuts
- 3 tbsp butter melted or 3tbsp almond milk
Method
- Preheat oven to 350 degrees F. Line an a loaf pan with parchment paper. set aside
- In a large bowl, whisk together the mashed bananas, eggs, sugar (if using), almond milk / butter and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
- Finally, our the batter in the prepared loaf pan. Sprinkle some chocolate chips on top and bake for 45 minutes or until a toothpick entered in the center comes out clean.
- Let is cool in the pan for 5 minutes until you take it out.
This bread stays in the fridge for uptown 2 weeks.