Blender Banana Bread
By: Carole St-Laurent
Quarantine has everyone in my household looking for something sweet to eat. I really try to avoid buying junk food so I came up with this easy blender banana bread, with no sugar added. Let’s face it, bananas are sweet enough.
- 4 bananas, green tipped
- 4 eggs
- 1/2 cup almond butter
- 1/4 cup melted butter
- 1/2 cup almond flour
- 4 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- A pinch of sea salt
- 1/4 cup collagen powder (optional)
- 1/2 cup Lily’s Dark Chocolate Chips (optional)
When choosing green tipped bananas, you will have less carbohydrates in your finished recipes. Cinnamon helps with blood sugar control. For a touch of added sweetness, Lily’s Chocolate Chips are perfect, since they are sweetened with stevia. If you’re currently doing a 21 Day Sugar Detox, omit the chocolate chips. Collagen powder adds protein to the recipe, but it will make the bread a little bit wetter” than without.
Cut your loaf in half, then each half in two, and each remaining piece in two again, to get 8 very generous slices. There’s 308 calories per slice.
- Protein 12% 12%
- Carbs 23% 23%
- Fat 65% 65%
Step by Step Instructions
In your blender, put in the first 4 ingredients and blend for 30 seconds to one minute. The consistency will be thick but still very pourable.
Add all the other ingredients, including the collagen powder if using, EXCEPT for the chocolate chips. Blend again for 30 seconds to one minute. The mixture will thicken up a little bit.
Pour your mixture into a greased (with butter) loaf pan, lined with parchment paper.
Add your chocolate chips if using and mix in gently with a spoon.
Bake at 350º F for 50 minutes, or until a toothpick comes out clean. Let cool in the pan, then gently finish cooling on a rack. Cut in 8 slices and enjoy. The banana bread can be stored in the fridge for 5 days.