Who doesn't love banana bread? Even the smell that circles the room when you bake it is intoxicating. It is the kind of baked good that can bring back memories for any one! Memories such as the banana bread grandma used to make or the banana bread you ate while driving Road to Hana in Maui. I love banana bread, but I needed a way to make it macrobalanced. This version uses higher protein flour such as almond flour and uses no refined sugar. It has a subtle sweetness but yet little bit of savory flavor from the peanut butter swirl. I hope you enjoy!
-1/2 cup almond flour
-1/2 cup coconut flour
-1 tsp. salt
-3/4 tsp. baking powder
-2 very ripe bananas (mashed)
-2 Tbsp. oil of choice (avocado, coconut, etc.)
-1 Tbsp. honey
-1/2 cup fresh blueberries (could used thawed frozen berries)
-1/4 cup natural peanut butter
-Preheat oven to 350 degrees F
-In a large bowl, mix all of your dry ingredients: almond and coconut flour, salt, and baking powder.
-In another bowl, mix completely until liquid all of your wet ingredients: mashed banana, oil, honey, and eggs.
-Gently pour your wet ingredients into your dry ingredients until combined. (Do not over mix.)
-Add in blueberries to the batter and pour into a greased loaf pan.
-Add the peanut butter directly on top of the batter in the loaf pan, and swirl around.
-Bake for 40 minutes and let rest for at least 20 minutes.
MACROBALANCED Tip: This bread is great to have in the morning paired with another source of protein. Add in 1/2 cup organic Greek yogurt or 2 soft boiled eggs for a perfectly balanced breakfast.