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Ingredients
8 servings
½ cupgluten-free all-purpose flour
1-to-1
½ cupalmond flour
0.33 CupUnflavored Collagen Protein Powder
I use Collagen Peptides
1 ¼ teaspoonbaking powder
½ teaspoonbaking soda
½ teaspoonsalt
⅓ cupbutter
melted
⅓ cupsugar
2eggs
1 teaspoonvanilla
2 tablespoonsalmond milk
or regular milk
1 cupbanana
mashed ripe, If you have less banana than the full cup, round out that cup with unsweetened applesauce
½ cupchopped walnuts
optional
Instructions
Step 1
Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray. MUFFINS: If you choose to make muffins, this recipe will make 11. Adjust nutritional information accordingly. Use paper or silicon muffin tin liners or grease the inside of each cup in the muffin tin. Muffins cook a lot more quickly, check in with them around 20 minutes and monitor until done. A toothpick through the middle should pull back clean when they're ready.
Step 2
In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.
Step 3
In a large bowl, add the melted butter and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.
Step 4
Add the 1/2 the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.
Step 5
Pour the batter into the prepared pan. Bake for 50-60 minutes until toothpick inserted in the center of the loaf comes out clean.
Step 6
Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.
Step 7
NOTES: If you want to substitute the sugar for honey: Use only ¼ cup of honey instead of ⅓ cup sugar — honey is sweeter than sugar, so you use less
Reduce your almond milk (or any other type of milk) from 2 tablespoons to 1 tablespoon, since honey adds liquid
Add a tiny pinch of baking soda (like ⅛ teaspoon extra) — honey is slightly acidic and this balances it What you'd gain: A more moist, tender crumb that stays fresh longer
Subtle floral sweetness that complements banana beautifully
Slightly better for GERD than refined sugar for some people What to watch: The loaf will brown faster because honey caramelizes at a lower temperature. Check it around 45 minutes and tent loosely with foil if the top is browning too quickly before the center is done.
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