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Ingredients

2 cups blanched almond flour

½ tsp sea salt

½ tsp baking soda

1 tsp ground cinnamon

¼ cup canola oil

½ cup agave nectar

2 large eggs

1 ½ cups ripe banana, mashed

½ cup walnuts, coarsely chopped

1 tsp vanilla extract


Directions

Preheat oven to 350 degrees. Grease 2 mini loaf pans with canola oil and dust with almond flour In a large bowl, combine almond flour, salt, baking soda, and cinnamon. In a medium bowl, whisk together the canola oil, agave nectar, vanilla, and eggs. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the bananas and walnuts. Scoop the batter into the loaf pans. Bake for 50-60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in pans for 1 hour, then serve. For muffins, pour into prepared muffin tins and bake for ~25 minutes or until done.

Servings: 24

Oven Temperature: 350°F

Cooking Time: 50 minutes

Inactive Time: 1 hour

Nutrition (per serving): 72 calories, 4.4g total fat, 488.6mg sodium, 8.2g carbohydrates, <1g fiber.

Presented by: Janet Sieber, UT Medical Center

Date: 9/19/2013


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