I am having holiday withdrawal. Holiday is the time of year when I’m off from work for two weeks and someone else does all of the cooking. It’s also a time when “holiday dinners” are feasts that last all… day… long. Did I mention it’s also the time of the year where someone else does all of the cooking?
Naturally, now that the holidays are over, it’s time to get back into the swing of things. Here’s a modified recipe of a delicious low carb version of the beloved banana bread. I came across this recipe on the Civilized Caveman Cooking blog. It is the most moist and flavorful alternative to the traditional high-carb-high-sugar version. I tried the recipe and made some modifications according to my family’s taste. The almond butter was a little too overpowering for me. I prefer the taste of bananas to be the key flavor. So I decreased it a bit and I also replaced walnuts with blueberries, because I just love blueberries. A link to the original recipe is here. Hope you enjoy it!
Makes 8-12 Servings
Prep: 10 Minutes
Cook: 60 Minutes
Ready: 1 Hour 10 Minutes
- 4-5 mashed ripe bananas
- 1 cup fresh blueberries
- 3/4 cup almond flour
- 1/4 cup almond butter
- 4 tablespoons butter (substitute with vegetable Crisco or coconut oil for the vegan option)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Preheat your oven to 350 degrees Fahrenheit.
- Combine bananas, blueberries, eggs, and almond butter, and butter. Mix thoroughly.
- Slowly add almond flour, vanilla extract, baking soda, and sea salt. Blend completely.
- Grease a 9×5 loaf pan with melted butter or olive oil.
- Pour batter into pan evenly.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. (Unless you’re using a metal pan, it may bake in 35-40 minutes so start checking after 35 minutes to ensure the middle stays moist).
- Remove from oven and let cool.
- Slice and enjoy!