This banana bread is loaded with so many good for you type of ingredients: maca powder, sprouted almonds, apple cider vinegar, and collagen (say what?! we will get to that in a second) but made with less than 10 ingredients and will take you about 10 minutes to prepare. Your body will be thanking you while you are eating it! It is so light, fluffy, a little nutty from the almond butter, has a hint of vanilla & caramel from the magical superfood maca powder (which I've recently been obsessed with) and did I mention it is entirely flourless?
I always have this go to banana bread recipe that I have been making for years, but I wanted to test my luck with a flourless one by using just organic eggs, bananas and a nut butter as the base. I love one that is very light, not overly sweet, and slightly undercooked in the middle. I mean, the middle piece is always the best part! If I had my way I would only eat the top half. I decided to use almond butter because I thought it would go so well with the sweet and butterscotch or caramel like flavor of the maca powder. Recently, I have been adding maca powder into EVERYTHING I have been eating...oatmeals, baked goods, energy bites, my coffee, seriously anything. It is so good for you and gives you a natural energy boost, helps to balance out your hormones, and increase your endurance.
Ok, but one of my favorite additions that I added to the recipe was the collagen and now you're probably wondering why I also added collagen to the bread and what the heck it is?!
If you have been following me from day one or read my about me section, you know that I am seriously into gut health since I suffer from so many digestive issues. Over the winter I started making and drinking my own bone broth (don't knock it before you try it!) because of all the benefits that collagen has in healing the stomach. (Think- if you suffer from SIBO or Leaky gut, like me!) I swear it made a huge difference in the way that I felt and was on a first name basis with the butcher, I was seriously like the bone collector all over Boston. Everyone made fun of me but honestly it works and I have collagen to thank!
Anyways, now, that it is summer and the weather is warmer, the last thing that I want to be doing is drinking boiling hot broth, so I have been adding Vital Proteins Collagen Peptides to my diet daily so I can stick with my winter routine. It easily mixes into most hot and cold drinks and it is tasteless! Also, just 2 scoops will give you 18 grams of protein so I love adding it to my smoothies, chia puddings, or coffee in the morning, especially after an intense workout for an extra protein boost plus it is great for your joints and helps lessen inflammation. So not only does collagen soothe and heal the digestive track to improve your digestion but it also gives your hair strength, and helps keep your skin smooth and firm. It is such a win all around and I highly recommend it!
So, you can see that this banana bread is filled with all the right goods! It is naturally energizing and heals you from the inside out and it is so delicious!
Yields: 1 Standard loaf size (9inch x 5 inch)
Prep time: 10 minutes
Bake time: 50 minutes to 1 hour
Total time: 1 hour
1 1/2 cups almond butter*
2 ripe bananas
1 tsp. apple cider vinegar
1 tbsp. vanilla
2 tsp. maca powder
1 or 2 scoops vital proteins collagen peptides *
1/3 cup chopped sprouted almonds
1 tsp. of cinnamon
1 tsp. or a few dashes of sea salt
*I used a very smooth almond butter, one that wasn't oily based.
* I started off with 1 scoop and made it a second time and used 2 and had the same results, but cooked it for a little lesser time.
1. Preheat the oven to 350 degrees. Either grease a 9inX5in bread loaf with coconut oil or line with parchment paper (easier clean up!) and set aside.
2. Add the above ingredients to your vitamix or a mixer and blend!
3. Pour the ingredients into your prepared pan and sprinkle extra almonds on top if you wish!
4. Bake at 350 degrees for 50 minutes to 1 hour. I checked after 40 minutes, then 50 minutes and left it in there for a total of 55 minutes.
Store in fridge for up to 1 week or freeze for longer!