Usinga hand or standing mixer, mix the bananas, peanut butter (1 cup), honey (1/4 cup), cinnamon (1 teaspoon, optional), and vanilla extract (1 teaspoon, optional) until very smooth. Add oats (2 cups) and almonds (1 cup) and mix until combined. Turn out onto a parchment covered baking dish (about 9x9 inches).
Werecommend using 8×4 for this recipe. If you use a 9×5 loaf pan your bread will come out too flat. 5. Bake and Enjoy!! Now you just have to wait. Bake your loaf at 375 degrees for 30 minutes, or until your keto bread passes the toothpick test: Stick a toothpick into the center of the bread and take it out. Directions Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Mash 3 of the bananas with a fork in a large bowl 1866Cal. 134/2000Cal left. Fitness Goals: Heart Healthy. Fat 65 g. 2/67g left. Sodium 2159 mg. 141/2300mg left. Cholesterol 263 mg. Themoist texture and sweet flavor of banana bread are two things that make it so lovable and indulgent. But ripened bananas have a naturally occurring sweet flavor and soft texture, so excessive sugars and fats aren't needed. Keep your traditions going strong with these ingredient swaps in the healthy banana bread recipes below—and thenInstructions Preheat the oven to 350°F. Butter and flour 9x5-inch metal loaf pan. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
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