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–+ servings

Almond Poppyseed Banana Bread

nicolelupu
High fiber breakfast or snack cake perfect for anytime of day
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Prep Time 20 minutes
Cook Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 152 kcal

Ingredients
  

  • 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

Nutrition

Serving: 12gCalories: 152kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 8gCholesterol: 27mgSodium: 286mgPotassium: 135mgFiber: 3gSugar: 7gVitamin A: 58IUVitamin C: 3mgCalcium: 52mgIron: 1mg
Keyword Almond, Fiber, Poppyseed, Psyllium Husk
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