stole borrowed this recipe from Robb Wolf and made some changes to it to lower the sugar and fat content, and then gave it a snazzy new name.
I’ve recently gotten some questions lately asking why I use egg whites and omit the egg yolk. Here’s the deal – yes, free range, organic egg yolks are chock full of amazing nutrients and precious fat… however, a fat is still a fat and when you have physique goals there can easily be too much of a good thing. Read up on this exact topic here from my dear friend and fellow Girls Gone Strong co-founder Neghar Fonooni.
|What’s that smeared on top you ask? Oh, just peanut butter…|
Funky Monkey banana bread (Gluten/grain/sugar/dairy-free)
2 cups almond flour or almond meal (I used almond meal)
1/4 cup flaxseed meal (grind it fresh for bonus points)
1 TBSP cinnamon
4 packets of Stevia (I don’t like my stuff really sweet, so more or less.)
1 tsp baking soda
1 tsp baking powder
1 cup (225g) of really ripe mashed up banana
4 egg whites
1 tsp vanilla extract
** Optional: dark chocolate chips, chopped walnuts or pecans, or whatever else makes your monkey the funkiest. I used dark choco chips.
Preheat your oven to 375 degrees and grease two mini loaf pans (5.75 x 3.25 x 2.25) or a muffin tin.
In one bowl, mix together all wet ingredients.
In another bowl, mix together all dry ingredients.
Dump the wet stuff into the dry stuff and mix.
Spoon the batter into the two greased mini loaf pans or into a muffin tin that holds 12.
Throw it into the oven and bake for 23 – 25 minutes for muffins, or 25 – 27 minutes for mini loaves, or until a toothpick comes out clean. Remove. Cool. Slice. Top with nut butter, real butter, coconut butter, or whatever you want.
Macros are for the batter without chocolate chips, nuts, or any of the optional extras
Don’t get crazy about the macros. To be enjoyed occasionally and in moderation, of course.
Drop me a line below and let me know how your banana bread turns out!