I wanted to make an extra light version of my banana bread in order to have it for breakfast without spiking my blood sugar levels… and here it is for you! This is a healthy snack/breakfast for you and the whole family. I have added cinnamon which is a natural sweetener that helps keep blood sugar levels stable. It will prevent you from having a blood sugar dip and cravings an hour later! It is low in sugar, lower in fat than the traditional version but of course, it doesn’t taste as sweet. This is perfect if you do not have a sweet tooth tooth! If you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour, and if you don’t like the taste of quinoa flour, you can either toast it or add a little cinnamon (however, the taste tends to be good after baking).
Ingredients
- 3 ripe bananas
- 2 cups or 200g of ground almonds
- 4 eggs
- 1 tbsp of ground cinnamon
- 1 tbsp of arrowroot powder
- 1 tsp of bicarbonate of soda
- 1/3 cup of stevia sweetened dark chocolate chips
- A sprinkle of pure stevia (optional)
Directions
- Preheat your oven to 175 C / 350 F. Mash 3 bananas in a large bowl and whisk in the eggs.
- Add the cinnamon, ground almonds, arrowroot powder, dark chocolate chips, and bicarbonate of soda. Combine well.
- Pour the mix into a greased cake tin lined with baking paper and add a sprinkle of pure stevia.
- Bake for 30 minutes at 175C/350F. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Let the banana bread cool down completely before eating it.
- You can also make muffins with the recipe, just bake them for 15-18 minutes instead!
