Healthy Recipes: Gluten Free Banana Bread

From the Kitchen of Dr. Denice Moffat

  • 1 1/2 cups Creamy Roasted Almond Butter, brought to room temperature
  • 4 tablespoons Almond Oil
  • 6 large Duck Eggs
  • 2 tablespoons Agave Nectar
  • 1/3 cup Organic Granulated Cane Sugar
  • ½ cup Blanched Almond Flour
  • ½ cup Arrowroot Powder
  • ½ teaspoon Celtic Sea Salt
  • 1 teaspoon Baking Soda
  • ½ tea Cinnamon Powder
  • 3 mashed Bananas

Preheat the oven to 350°F. Grease two 4 x 9-inch metal loaf pan with butter and dust with almond flour.

  1. In a large bowl, mix the almond butter and almond oil with a hand held mixer until smooth, then blend in the eggs and agave nectar.
  2. In a medium bowl, combine the almond flour, arrowroot powder, salt, and baking soda and cinnamon.
  3. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in mashed bananas.
  4. Pour the batter into the loaf pans.
  5. Bake for 35 to 55 minutes on the middle rack of the oven, until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Makes 2 loaves (about 24 slices). Freezes well.

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