This morning the D-Man was inspired by 3 overly ripe bananas in our fruit bowl…truly an anomaly in our home. Bananas are a hot commodity, and great way to start the day. Rich in B6, Folate, Choline, Vitamins A and C. Bananas naturally provide minerals that our bodies need; Potassium, Calcium, Magnesium, Phosphorus, Manganese, and even a dose of Omega 3’s and 6’s which are essential fatty acids.
So, what to do with these slightly browned beauties….The D-Man suggested we “whip up” a grain free, sugar free banana bread. He was inspired by our friend Chef Shane Kelly (www.chefshanekelly.com); her most recent video was healthy ideas for kids’ lunchboxes. Chef Shane is a Real Food Chef who just wants to remind us all to “Keep it Real Honey”! The D-Man never misses Chef Shane’s videos, and thought that she would approve of this banana bread for a breakfast on-the-go, or a healthy desert for a lunch box.
The D-Man and I went to work and our first attempt was a huge success. We developed a healthy, quick and easy recipe. We made one 8×4 glass loaf pan (the banana bread) and 6 regular sized muffins with the recipe below:
3 Cups Almond Flour (I used blanched almond flour for this recipe)
3 Overly Ripe Organic Bananas (mashed)
2 Organic Pastured Eggs (whipped)
3 TBS. Melted Coconut Oil or Organic Unsalted Pastured Butter (Melted)
¼ Cup Raw Honey
1 tsp. Non-Aluminum Baking Soda
½ Cup Organic Chopped Pecans
½ Cup Organic Raisins (we soaked ours in hot water to soften them)
¼ tsp. Sea Salt
½ tsp. Organic Ground Cinnamon
½ tsp. Organic Ground Ginger
¼ tsp. Organic Ground Nutmeg
Preheat Oven to 310 degrees Fahrenheit (no, this is not a mistake…I meant 310 degrees)
In a medium sized bowl whip the eggs with a fork
Add and mash the bananas into the eggs
Mix in Almond Flour, Coconut Oil (or butter), Salt, Baking Soda, Cinnamon, Ginger, Nutmeg, Honey, and mix well. (The D-Man was able to do this with a fork)
Add the Raisins and Pecans and mix until incorporated.
Pour into greased muffin tins and/or loaf pans (I use coconut oil to grease my pans).
Bake the Muffins for approximately 20 – 25 minutes
Bake the loaf pan for approximately 35 – 40 minutes
I can’t think of a better way to jump start your day, or give you a mid-day boost. Banana muffins/bread, full of vitamins, minerals and protein (and they’re kid approved)!