I heard that banana bread was the most searched recipe last week, which I thought was odd. Then I realized that everyone probably stocked up on too many bananas for the quarantine and they were now all going bad. Good news is that banana bread is perfect for when your bananas start to get a little too ripe, better news is I have the most amazing banana bread recipe that is also healthy. So this one is for all of my hoarders out there, or for anyone who just really loves banana bread and has the time to bake now.
3 ripe bananas (soft with brown spots is the best)
1 tbsp vanilla extract
4 tbsp browned butter
1 Drop of orange extract
Zest of half a lemon
1 cup almond flour
¼ cup coconut flour
¼ cup arrowroot powder
2 tbsp flaxseed meal
1 tsp baking soda
1 tsp cinnamon (or to taste)
¼ tsp salt
Preheat oven to 350 degrees
In a large bowl mash bananas with a potato masher until mostly smooth and liquidy.
Add the rest of the wet ingredients to the mashed bananas and mix until well combined
In a separate bowl combine all the dry ingredients and mix well. (I sift the almond and coconut flour through a fine sifter first because they can be clumpy)
Add the dry ingredients to the wet ingredients and mix until well combined.
Pour mixture into a parchment lined bread loaf pan
Bake for 50-60 minutes until you can poke a knife into the center of the loaf and have it come out clean.
This bread is so good it will be hard to make it last longer than a couple of days but you can store it in the fridge for up to a week. It is super dense and moist so if you want a lighter consistency you can add another egg, but I like it exactly how it is. Enjoy it by itself, warmed with some melted butter on top, or with a schmear of cream cheese. Bon Appetit!