FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 70 minutes |
| Servings |
slices
|
Ingredients
- 3 ripe bananas
- 2 cage-free eggs
- 3 tablespoons unsweetened almond milk
- 1/2 cup Primal Kitchen Avocado Oil (see recipe notes for substitutions)
- 1/2 cup Truvia baking blend (see recipe notes for substitutions)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon pink Himylayan salt
- 2 cups all-purpose gluten-free flour
- 3/4 cup chopped walnuts (optional)
Ingredients
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Instructions
- Preheat oven to 325 degrees and lightly grease a 9x5 inch loaf pan; set aside.
- In a large mixing bowl, use a hand mixer to combine bananas, eggs, milk, oil, Truvia, baking soda, baking powder, and salt. Slowly add in flour, stirring to combine. Next, use a spatula to fold in walnuts.
- Then transfer batter into the prepared loaf pan and place in the oven to bake for an hour. Test the loaf for doneness by inserting a toothpick into center of the loaf. If it comes out clean, remove the bread from the oven. If the toothpick does not come out clean, bake for an additional 10 minutes.
- Remove from oven and cool for 10 minutes. Lastly, transfer to a wire rack; slice and serve warm.
Recipe Notes
Sweetener of choice should be equivalent to 1 cup sugar. It is not recommended to completely substitute sugar as sugar provides moisture and texture to baked goods.
Primal Kitchen Avocado Oil may be substituted for 1/2 cup butter or ghee.
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