Gluten Free Banana Bread
Sometimes gluten free is a bear to find anything worth actually eating. This banana bread is gluten free but so moist. It’s also packed with extra protein to keep you full longer. Only natural sugars are used. Give it a try and let me know what you think!
This has to be one of the easiest and fastest breakfasts I’ve made. Seriously, dump it all in a food processor or blender. Blend until smooth. Pour into a greased loaf pan. Bake. That’s it!
Store in plastic wrap or aluminum foil. I like to cut a chunk off and toast. It’s quick to take with you and will keep you full for a while! Tell me what you think!
Gluten Free High Protein Banana Bread
cram packed with protein and other healthy additives yet super moist and flavorful to keep both your stomach and tastebuds satisfied
Equipment
- Food Processor or Blender
Ingredients
- 3 ripe bananas
- 1 15 oz can chickpeas (grabanzo beans) – drained and rinsed
- 1/2 c melted butter
- 1/2 c chopped pitted dates
- 1/2 c almond flour
- 1/4 c honey
- 1 tsp grated fresh ginger
- 4 eggs
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- 3/4 tsp salt
Instructions
- Preheat oven to 350. Grease a loaf pan.
- Blend all ingredients in a food processor or blender until batter is smooth. Pour into loaf pan.
- Bake until golden brown and a knife inserted comes out clean. It will take around an hour to an hour and a half.
