Who does not have a child in the house who loves to bake? Or maybe you love the smell of something baking in the oven on a Sunday afternoon while you send emails. Unfortunately many people have given up baking in an effort to limit their sugar intake, or because they feel they don’t need the “empty calories”. This prompted me to “tweak” our favorite recipe for banana bread. We made it healthier, while still simple to prepare, and believe it or not, it’s nutritious! A perfect snack for the lunch box or to bring on the train to work. We swapped out white flour for almond flour (providing protein and fiber), sugar for honey (eliminating the crash from “the white devil”), and vegetable oil for coconut oil (a healthy saturated fat that is good for your heart). Enjoy!
- 3 cups almond flour
- 3 eggs, beaten
- 1/2 cup honey
- 2 mashed ripe bananas
- 1 tsp baking soda
- 1/4 cup coconut oil
- 1/4 cup dark chocolate chips (optional!)
Mix together and pour in a pan. Bake at 350 degrees for 30-45 minutes, until bread springs back to the touch. If baking 12 muffins reduce cooking time to 25 minutes.