Oxygen Magazine recently posted this recipe for Gluten-free banana and walnut bread. They said that “walnuts provide healthy fats that improve fat metabolism.”  Add this with the coconut oil and you are eating a ton of healthy fats!  Oxygen also said, “Bananas contain resistant starch, which studies suggest nudges your body to use up fat for energy instead of carbs.”

Gluten-Free Banana & Walnut Bread

Makes 16 servings

2 large eggs

3 medium bananas

Dry ingredients

1 1/2 cups almond flour

1/2 cup rice flour

1 tsp baking soda

1 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/4 tsp ground cloves

1/2 tsp ground nutmeg

1/4 tsp sea salt

1 cup Sucanat

1/2 cup chopped walnuts

1/2 cup chopped dates

Wet ingredients

1/3 cup coconut oil

2 tsp vanilla extract

1. Bring eggs to room temperature, then beat them with an electric mixer until fluffy.
2. Use a potato masher to mash bananas until smooth. Set aside.
3. Preheat oven to 350 degrees.  Lightly coat a loaf pan with cooking oil(coconut oil). Dust with almond flour and shake out excess into a bowl.  Add remaining dry ingredients to bowl.  Mix to combine.
4. Combine eggs and bananas with wet ingredients. Mix well. Then add dry ingredients and mix to combine
5. Pout batter into loaf pan. Bake for 35 minutes. Pierce with a toothpick to test; if it comes out clean, it’s ready.  If not, bake another 5 minutes.

Enjoy!

– Jen