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KAYLEIGH CHRISTINA CLARK IS THE CO-FOUNDER + COO OF CLEARSTEM SKINCARE,
MODEL, CO-HOST OF THE BALANCING YOUR HUSTLE PODCAST,
WELLNESS PERSONALITY & BLOGGER, AND HOLISTIC HEALTH COACH.

Gluten-Free, Dairy-Free, Refined Sugar-Free Banana Bread

Nov 23

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You have seen it on Snapchat…and Instagram…now I am finally sharing my Gluten-Free, Dairy-Free, Refined Sugar-Free Banana Bread. Whewww that’s a mouthful! I feel like I have to share all of that because now a days you see so many things labeled “healthy” meanwhile they have 50+ grams of sugar and a cup full of cream…ya ummm not healthy whatsoever. So I gotta be clear about the type of recipe I’m sharing here. Real deal healthy banana bread…none of that processed crap.

First things first let me tell you this took a while to perfect.  I continually compared other delicious, but unhealthy recipes to make sure I was getting in all the right flavors.  And…I NAILED it. This bread is so soft, moist, and cozy in all the right ways.  It makes me want to curl up under a blanket with a chai tea in hand watching a good ol’ rom com. In all of it’s coziness wonderland, this is also a fantastic dessert to bring to a holiday party!  I love to top it off with almond butter & cinnamon or ghee butter.

So here it is! Enjoy xoxo

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Ingredients:

3 bananas

1 1/2 cup almond butter

3 eggs

1 Tablespoon vanilla extract

1 Tablespoon pumpkin pie spice

1/4 teaspoon salt

3/4 teaspoon baking soda

1 1/2 teaspoon apple cider vinegar

*Bread loaf tin and oil for lining it.  I like to use coconut oil.

Directions:

Preheat oven to 350 degrees.

Line your loaf tin with a tablespoon of coconut oil,  take a paper towel to spread it around so the pan is lightly coated.

In a large mixing bowl mash all 3 bananas.  Then add almond butter and mix together. Add in eggs, vanilla extract, pumpkin pie spice, and salt. Mix with a fork until you have a smooth consistency.  Now this next part is so that the bread rises without yeast: add the baking soda on top of your mixture, then pour the apple cider vinegar directly over top so that it “fizzes”.  Once it’s done fizzing, carefully fold the baking soda and apple cider vinegar into the batter. Lastly, pour the batter into the loaf tin.  Bake for 45 minutes – 1 hour.

Check the bread at the 45 minute mark by sticking a toothpick in the middle, if you pull it out and it still has liquid batter on it, it needs to bake longer.  After 45 minutes, keep an eye on your bread every 5 minutes to insure it does not burn.  Once you have figured out what time works best for your oven you can set that for next time.

Send me a picture if you make it and leave a comment below if you have any questions! Enjoy!

-Kayleigh Christina

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