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Delicious SCD Banana Bread / Muffins


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 50 min
  • Yield: 8-10 slices

Ingredients

  • 2 1/4 cups Almond Flour (Bob’s Red Mill)
  • 3 Ripe Bananas
  • 2 Large Eggs
  • 1/3 cup Honey
  • 1/4 cup Olive Oil
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, mash the bananas– I use a pastry cutter for fast mashing.
  3. Add eggs, olive oil, honey, vanilla extract, cinnamon and combine thoroughly. (Hand held mixer works best, medium, speed).
  4. Slowly add in almond flour and mix batter together until smooth.
  5. Sprinkle baking soda over the batter and add apple cider vinegar overtop. Fizzy reaction will occur then fold into batter.
  6. Pour batter into a parchment paper lined loaf pan or lined muffin tin. Bake at 350 degrees for 45-50 minutes. Cover fully with aluminum foil at 20 minutes to prevent over-browning. (Muffins take just about 30-35 minutes and do not need foil coverage).
  7. Bread center will be slightly soft to touch but will firm up during cooling process.
  8. Place on bread pan on wire rack and make sure to cool completely before serving. Bread yields 8 servings. Store in an airtight container. Refrigerate. Enjoy!

Keywords: grainfree, glutenfree, paleo, dairyfree, bananabread, scd, specificcarbohydratediet, breakfast