Healthified Banana Bread with Almond Flour

The sweet, comforting taste of banana bread instantly takes me back to carefree days spent in the kitchen with my mom as a child. Whenever she'd decide to bake a loaf of banana bread, I'd pull up a chair, lean over the bowl and act like the sous chef, helping her pour in the flour or stir the ingredients. While the bread was baking, a fragrant, delectable smell would fill the kitchen, and my mouth would water in anticipation. Once I finally got to take a bite of the final product, I would taste victory and contentment.

I love experimenting with banana bread recipes to recreate that blissful moment from my childhood. Baking is such a therapeutic activity that tends to stir up happy memories and positive emotions, so I love trying new recipes whenever I get the chance.

Today, I decided to bake a healthy version of the quintessential childhood baked good. This recipe is low-sugar, gluten-free, grain-free, Paleo, low-carb and oil-free, but that doesn't mean it's lacking in flavor. The gooey, dense and fudgey bread will melt in your mouth and keep you coming back for more.

The almond flour base gives the bread a moist texture and nutty taste. Not to mention, almonds are full of protein, vitamin E and magnesium, so it's a nutrient powerhouse. The finely ground almonds won't spike your blood sugar but will instead nourish and replenish your body. Almond flour pairs perfectly with the naturally sweet bananas, which are packed with potassium, fiber and B vitamins. Chocolate chips will give the bread an ever richer and creamier taste, and the sea salt, cinnamon and vanilla extract will enhance the delectable goodness.

This simple banana bread recipe is quick and low-maintenance, and it makes the perfect breakfast, afternoon snack or after-dinner treat.

Ingredients

• 2 overripe bananas

• 1.5 cups of almond flour

• 2 eggs or chia/flax eggs

• 1 tablespoon of baking powder

• Splash of vanilla extract

• Dash of cinnamon

• Sprinkle of sea salt

• As many chocolate chips as desired (I used sugar-free, dark chocolate chips)

• Squirt of a liquid sweetener like maple syrup, honey or agave

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Lightly grease a 9-by-9 pan with olive oil spray.

3. Peel the bananas and mash them with a fork.

4. Whisk the eggs into the mixture. To make the recipe vegan or vegetarian, substitute the eggs for flax or chia eggs. Mix one tablespoon of chia or flax seeds and three tablespoons of water to replace one egg.

5. Add the vanilla extract and liquid sweetener of choice.

6. Mix in the almond flour.

7. Sprinkle in the cinnamon and baking powder and a few cracks of salt.

8. Fold in as many chocolate chips as you want. The more chocolate, the better!

9. Pour the mixture into the greased pan.

10. Bake for 45 minutes or until it's cooked all the way through. (To test it, stick a toothpick or knife in the center of the pan and make sure it's clean.)

11. Let the loaf cool for at least 10 minutes.

12. Wrap the pan in foil and store on the counter for three days. For a longer shelf life, place the bread in an airtight container and refrigerate it for an additional three days.