This recipe uses 3 over-ripe bananas, so it is the perfect go-to recipe when you have too many brown bananas to deal with.
Grain-Free Sugar-Free Banana Bread
~This recipe is gluten-free, grain-free, dairy-free, and of course, sugar-free!
Makes 1 loaf
3 ripe bananas
1/2 cup almond butter
3 Tablespoons Ground flax
3 Tablespoons Chia Gel (For each tablespoon of chia, mix 2-3 tablespoons of water and let sit for 15-20 minutes. The chia seeds will puff into a gel)
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
Optional: 1/2 cup chopped walnuts or dried fruit
Preheat oven to 350*. First, mash the bananas. Then, mix all ingredients together in a bowl. Pour batter into a lightly greased bread pan-or even try a muffin tin! Bake for one hour, or until toothpick comes out clean.
The bread will rise while in the oven, but will sink when taken out. Let the bread cool for fifteen minutes in the pan (this is necessary for the bread to set since it has no flour in it), and then plop it onto a plate or cutting board and enjoy!
What are your favorite ways to use up all of those overripe bananas? Usually, I freeze them to make banana ice cream or smoothies , but this bread recipe is now my favorite!
I started collecting recipes for overripe bananas a couple years ago because I thought a book title, “101 Ways to Use Overripe Bananas” would be great! Because this happens to all chefs and non-chefs across America-what to do with all those brown bananas? What do you think? Would you read a recipe book like that? What recipes would you put in it?