I stumbled across this 1 kg bag of Almond meal in the centre isle at Aldi supermarket recently, and like so many others thought “This is a great buy, surely I can use it up?”.
Traditionally speaking it would sit in the cupboard for about 2 years before I eventually got tired of seeing it and threw it out. That is until I discovered this gluten free banana bread recipe.
Get ready to be wowed. I mean this banana bread is moist and freezes perfectly for a rainy day. Best of all it literally takes no time to mix together, and then bake. If you wanted to make it for a special occasion you could even ice it with cream cheese icing for a decadent finish.
I have since finished the bag of almond meal in a month thanks to this recipe going onto high rotation in our household!
Things to note. We’ve used almond meal or almond flour – both can be used interchangeably. Almond flour weighs less than wheat flour, so always use measuring cups to get exact proportions. For the glow-getters I’ve added 3-4 scoops of our Vytal 360 Collagen Peptides into the dry ingredients to zoosh up the nutritional content of the bread.
Don’t forget to post and tag pictures of your banana bread creations using #vytal360 and tagging us @vytal360 so we can reward you with 15% off your next purchase!
Note 1: Eggs are important to give moisture to the bread, so it may bind together and cook through.
Note 2: Oil the loaf tin thoroughly and line with grease proof paper, to avoid loaf sticking.
Happy baking glow-getters!
(No Way! No Wheat!) Easy Banana Bread
Cook Time: 55 minutes, Prep Time: 15 minutes
Servings: 1 Loaf ( serves 10-12 sices )
- 2.5 cups of almond meal
- 2-3 medium ripened bananas mashed
- 1/4 cup coconut oil or high quality vegetable oil, melted
- 1 tsp baking powder
- 1 tsp baking soda
- 3-4 scoops of Vytal 360 Collagen Peptides
- 1/2 cup desiccated coconut
- 1 tsp vanilla essence concentrate
- 1/2 himalayan sea salt
- 1/2 tsp ground cinnamon
- 1/3 cup old fashion oats
- 1/2 cup honey or golden syrup
- 4 medium eggs, beaten
Preheat oven to 325 degrees F.
Grease a loaf pan thoroughly and then line with baking paper.
Put all dry ingredients into large bowl including the collagen.
In another bowl, whisk eggs until light and frothy slowly add vanilla essence, and honey/golden syrup and oil and mix well.
Pour egg-oil mixture slowly into the dry ingredients and stir until no clumps exist.
Pour mixture into the greased and lined loaf pan.
Bake in centre of oven for 55 minutes until the kitchen starts to smell of deliciousness and the top goes a lovely dark caramel colour.
Remove from oven and leave for 10 mins on wire racks to cool for 10 mins.
Tip: Stores perfectly in the freezer. Best shared and enjoyed with your favourite cuppa or if you are feeling like a touch of indulgence serve warm with a scoop of vanilla ice cream!