Tuesday, March 13, 2012

Almond Meal Banana Bread

I decided to buy some Honneyville Almond Flour.  I had been reading about it for several years. I have been using some almond flour from a local source and it worked OK but I wondered if Honeyville's would be better.  I am happy to report that it was better.  It's a finer grind of the almonds which makes a much nicer textured bread.  

I had a few banana's that were very past their prime so I set out to make a banana bread that was free of grains and sugar.  It turned out well and my family even liked it.  That's an accomplishment.  My children have entered another picky phase.  My goal is to greatly reduce the grains and sugars in their diets over the next few months.  After attending a conference with the Institute for Integrative Nutrition a week ago, I was once again reminded how dangerous continual spikes in insulin can be.  It contributes to insulin resistance and diabetes.  I don't want to take that risk with them.

Almond Meal Banana Bread

3 cups blanched almond flour
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 cup xylitol

Mix together in a large bowl.

2 tsp vanilla extract
3 eggs
2 Tbs oil
4 very ripe bananas (mashed)

Blend well and add to the flour mixture.  Mix wet and dry ingredients together until a cake batter like consistency.  

Preheat the oven to 350 degrees.  Pour batter into a greased loaf pan.  Bake for 45 mins or until the toothpick comes out clean when poked in the center.  

** If the bread gets too brown on top before the center is done, tent the pan with tin foil to slow the browning process down.  

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