Gluten Free, Corn-Free Banana Bread
I don't know about your kids, but mine love fruit. Until they don't. They beg us to get fruit and either it's gone in a day or it goes bad. Well we found a good use for the unused bananas. My kids love this banana bread and even beg for it...
Maybe they are letting the bananas go bad on purpose...
Ingredients
2-3 medium overripe bananas (3 recommended)
3 large eggs
2 c almond flour
1/4 c olive oil
1 tsp baking soda
1 tsp granular xylitol (or sweetener of choice)
1/2 c walnuts (optional but recommended)
Oil for greasing pan
Instructions
Preheat oven to 350F. Using a KitchenAid food mixer, or hand mixer, beat the eggs until well blended. Add the bananas and mix. Add the olive oil and mix. Add the almond flour, baking soda and xylitol. Mix until well blended. If your walnuts are on the larger side, crush the nuts to bite size pieces and toss them in and mix.
Grease your pan and put a sheet of parchment paper across the middle so it makes the loaf easier to remove.
Bake for 60 minutes until the top is a golden brown. Let cool. Use a butter knife to release the edges not covered by parchment then lift out of the pan by the parchment paper.
Recipe
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