My children love their Ommies banana bread recipe but with 1 1/2 cups sugar in each loaf I always am a little leary of it. So I was excited that they enjoyed this gluten free banana bread with JP Complete and just 1/4 cup of coconut sugar.
It also contains all of the goodness from broccoli sprouts, amaranth, pumpkin, pomegranate, spirulina, yucca, and mushroom.
Gluten-free Protein Banana Bread
2 1/4 Cups Almond flour
1/2 Cup Complete by Juice Plus+ French Vanilla
1/4 Cup Coconut sugar
1 Tbsp Cinnamon
1 1/2 tsp Baking soda
1/2 tsp Salt
3 Tbsp Coconut oil, melted
1 1/2 tsp Vanilla
1 Cup Mashed banana
Preheat your oven to 350 degrees. Line a 9 -inch loaf pan with parchment paper and rub the exposed sides with coconut oil.
In a medium bowl, whisk the flour, protein, sugar, cinnamon, baking soda, and salt.
In a separate large bowl, whisk the oil, eggs, and vanilla. Add in the banana and whisk until combined.
Add the dry ingredients to the wet and whisk until combined.
Pour into the prepared pan and bake until dark brown and a toothpick inserted in the center comes out clean, about 55 minutes to an hour.
Allow to cool completely in the pan before removing or slicing.