This is one of the tastiest and healthiest banana bread I’ve tasted, it literally melts in your mouth. Great for my fellow friends who can’t consume gluten. Super easy to make and high in protein as well.
2 large ripe bananas
1 tbsp. of lemon juice
1/3 cup non-dairy milk (I used unsweetened almond milk)
1 1/4 cup of almond meal
1 tbsp. of agave nectar
1/4 tsp. of baking powder
1/4 tsp. of baking soda
1/4 tsp. of salt
1/4 cup of dried cranberries
-Preheat the oven to 350F. Wipe a small loaf pan with oil or vegan butter
-Mix the almond milk with the lemon juice and let stand until it curdles.
-In a large bowl, mash the bananas and add the almond milk mix, and agave nectar. Stir well to combine. In a separate bowl, combine the almond meal, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the dried cranberries.
-Spread the mixture evenly in the prepared pan and bake until a knife inserted comes out clean, about 50-60 minutes. Let it cool before cutting and serving.
Makes 8 small servings
153 Calories per serving — 4.7 grams of protein per serving