I really wanted to start out my blog with a recipe fit for the times, and by times I mean quarantine. Scrolling endlessly through your instafeed since there isn’t a whole lot else to do tells you your friends are baking – and they’re baking banana bread. So how about a recipe that helps them bake while avoiding the much dreaded yet highly publicized quarantine weight gain? Challenge accepted.
Of course I have to put my spin on this and as my blog will surely highlight over time I looove almond. Almond cookies, almond flour, almond butter, almond flavoring, MARZIPAN, the list goes on… I wanted to create a breakfast bread that resembled those yummy mini almond poppyseed muffins you got a Ralph’s or Publix that had tons of chemicals in them and tasted amazing but with like none of that garbage in them that made them little blood sugar spike bombs.
This recipe uses one of my new favorite ingredients to bake with psyllium husk powder. You’re probably thinking “psyllium husk ?” Do you mean like Metamucil? Well sort of…
Psyllium husks and the powder are used in lots of low carb, keto and paleo baking these days and you only need a bit to increase the fiber content of your recipe (win) while also helping to bind breads together and provide structure. I’ve been incorporating it into so. many. recipes and it’s such a game changer. I’m not an F-Factor devotee as I eat mostly plant based but I do credit that lifestyle with teaching me about fiber and carbs and how to net out the carbs in a recipe by increasing the fiber. I feel like I can eat more bread, pasta, and other typically “off-limit” foods by increasing the recipes fiber content and this in turn feeds your gut and makes you feel full.
So if your baking tradition continues with your slower pace of life, I highly recommend checking out this yummy banana bread that you can also bake off as muffins by cutting the baking time in half.
Almond Poppyseed Banana Bread
Materials
- 1/2 cup coconut oil melted and cooled
- 3 ripe or overripe bananas
- 2 eggs pasture raised
- 3 tbsp maple syrup divided
- 1 & 1/2 tsp almond extract
- 2 cups Bob's Red Mill Paleo Baking Flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp psyllium husk
- 1 & 1/2 tbsp poppyseeds
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees and spray a loaf pan with coconut oil spray, set aside.
- In a large bowl combine mashed bananas with coconut oil, almond extract and 2 tablespoons of the maple syrup. Add eggs one at a time.
- In another bowl whisk the baking flour, psyllium husk, baking soda, baking powder and salt.
- Slowly add the dry ingredients to the wet and then add your poppyseeds and mix to combine.
- Pour into prepared loaf pan and bake for 45-55 mins or until a toothpick comes out clean.
- Roughly chop the almonds and combine with remaining tablespoon of maple syrup and cinnamon. Drizzle over top of warm cake.
- Allow to cool then slice and serve. Top with fresh jam or butter
