Cassava Flour Banana Bread
This banana bread is such a great snack or treat when slathered with lots of grass-fed butter and a pinch of sea salt! I honestly always forget how much I love banana bread until I make it.⠀
I personally have switched to baking with cassava flour or gluten-free flour as opposed to almond flour because almond flour is high in polyunsaturated fats. These are very fragile fats and when exposed to heat, light, or oxygen will oxidize and go rancid. Diets high in PUFAs can contribute to inflammation, hormonal imbalances, gut issues, and a slowed metabolism. Just some food for thought when looking for baking alternatives!
I hope you enjoy this recipe! If you decide to make it, take a picture and tag my on Instagram @restored_nutrition!
INGREDIENTS
2 bananas, mashed ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 pastured eggs, beaten⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp ghee, butter, or coconut oil, melted (measure then melt) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp milk (goat milk or coconut milk work also)
3 tbsp maple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 scoops collagen⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 tsp baking powder
1.5 cups cassava flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
DIRECTIONS⠀⠀⠀
Preheat oven to 350 F.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mash bananas in a large bowl. Mix in eggs, ghee, milk, and maple syrup.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a separate bowl, whisk together collagen, cinnamon, baking powder, and cassava flour.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir in dry ingredients to the wet ingredients until well combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pour banana bread into a loaf pan greased with butter, ghee, or coconut oil.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bake for 30 minutes or until golden brown and cooked through.⠀⠀⠀⠀⠀