Makes One Loaf
I can’t remember a day that I don’t eat a banana. Did you know it’s actually the number one selling fruit in America? Kids love them. Parents love them. I don’t know anyone who doesn’t enjoy biting into the soft, creamy texture of a banana. I’m sure some people don’t like them, but, for me, a day without eating a banana would be like a day without brushing my teeth.
I have the perfect job working with food every day developing recipes, and it’s pretty easy to come up with creative ways to use certain ingredients like banana. Here we go with banana bread. I’m sure there are 100’s of banana bread recipes on the web. This recipe is gluten free with the added bonus of almond butter, pecan nuts, and raisins to add texture moisture and flavor. So if you’re craving a slice of deliciousness, give this recipe a try. You won’t be disappointed. It’s naughty but nice. Enjoy!
- 3 medium very ripe bananas, peeled
- 3 large eggs
- 2 cups old-fashioned rolled oats (certified gluten free)
- ½ cup almond butter
- ½ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- ½ cup chopped pecans
- ½ cup raisins
How to cook:
- Preheat oven to 350°f and line a 2lb bread pan with parchment paper.
- Place the bananas, eggs, oats, almond butter, maple syrup, baking soda, vanilla, and salt into a blender. Then blend until you have a smooth batter, about 1 minute. Turn off the machine and fold the pecans and raisins into the mixture.
- Spoon the batter into prepared pan and bake in the oven for 50 to 60 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- Allow to cool for 15 minutes in the pan before turning out onto a cooling rack to cool completely, if you can’t wait, slice while still warm and enjoy.
Mark Allison is Executive Chef of Culinary Innovation at the Cabarrus Health Alliance. Check out www.cabarrushealth.org/cookingclasses for more recipes and a list of upcoming cooking classes with Chef Allison.