Lauren Kelly Nutritionist

Better Health, Better Food, Better You

Gluten Free Almond Banana Bread

on April 11, 2012

Gluten is a type of protein composite found in wheat, rye and barley.   Gluten allergies have become more prevalent in the past few years (look at Miley Cyrus!!)  Those who are gluten intolerant must be careful to avoid eating this protein as it may cause intestinal upset, bloating, exhaustion, abdominal distention and even headaches (just to name a few symptoms.)  This can be difficult for many people as gluten is widely used in so many foods.  If you are unsure whether or not you have a gluten sensitivity or allergy, eliminate it from your diet for 2 weeks and see how you feel.

Why use almond flour?  Besides the fact that it is gluten free (for those that have an allergy), it is also high in protein.  It has an amazing taste and works wonderfully in baked goods.  Gluten free baking can be challenging at times which is why a lot of my recipes end up as “experiments”.  This one was a winner!  The arrowroot powder helps to “lighten” the density of the almond flour and banana.  It’s low in sugar and carbohydrates as well.

Gluten Free Almond Banana Bread

adapted from Elana’s Pantry

1 ¼ cup + 2 Tablespoons Blanched Almond Flour
2 T. arrowroot powder
¼ tsp. baking soda
scant ¼ tsp. salt (omit if almond butter is salted)¼ cup honey
1 ripe banana, peeled and mashed
¼ c. almond butter
1 egg, 1 egg white¼ c. chocolate chips or chopped nuts (optional, I omitted)
Mix first 4 ingredients together, in a separate bowl mix remaining ingredients. Combine the 2 mixtures stirring just until well combined. Fill loaf pans (I used 2 mini loaves) and bake at 350 degrees for 30 minutes. Makes 2 mini loaves or 1 small loaf.  ENJOY!! 🙂

One response to “Gluten Free Almond Banana Bread

  1. Lesley says:

    Looks awesome! Love almonds and I’m sure they taste perfect in this bread.

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