Cinnamon Raisin Walnut Banana Bread (Gluten Free, Dairy Free, Low Carb)

Old bananas on the counter and don’t want them to go to waste? This recipe is for you. I promise you’ll go BANANAS for this bread - it’s just THAT good. I’ve been leaning towards gluten-free options recently and stumbled upon Delicrunch’s Low Carb Banana Bread Recipe and was inspired. I’ve since tweaked the recipe a bit - replacing some ingredients and adding others that I love.

First thing’s first - preheat the oven to 350 degrees Fahrenheit.

DIRECTIONS:

Butter the interior of a loaf pan. I use Earth Balance Buttery Spread because it’s lactose-free, non-dairy, gluten-free (and a ton of other things).
In a large mixing bowl, use a fork to mash three ripe bananas once you’ve removed the peels.
In a separate bowl, whisk three eggs.
Add the eggs and apple sauce to the mashed bananas. Mix well.
In another bowl, mix all the dry ingredients including: almond flour, cinnamon and baking soda. Whisk to combine.
Add the dry ingredients into the large bowl of wet ingredients. Mix well. The batter will be slightly clumpy and that’s okay! Just be sure the dry ingredients are fully combined.
Lastly, chop some walnuts into small pieces (depending on your preference). Add those and the raisins into the batter and mix.
Pour the batter into the greased baking loaf and top with sunflower seeds.
Place in the oven to bake for about 60 minutes (or more). I recommend checking it about 45 minutes into the baking process since every oven is a bit different.
To see if it’s finished baking, carefully poke a fork into the middle of the bread. If it comes out clean (without any batter on it), remove it from the oven and let cool.

Once it comes time to slice and serve the bread, I recommend topping with a bit of almond butter.

Note: Trader Joe’s has great prices on a lot of the above ingredients. Their nut butters are out of this world.

Enjoy!