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Who else loves banana bread?! Get ready, because I've got this super-tasty gluten-free, refined sugar-free version that's finally ready to share with you! >Jump to recipe<
I’ve remade this one several times now, making sure to get the ratios just right for a moist (seriously…does anyone not giggle when they say/read that word?), lightly-sweet, oh-so-delicious banana bread.
In the process of digging into what’s really causing the cystic, hormonal acne I’ve recently struggled with along my jawline, I’ve suspected that added sugar is likely one culprit. To help with that, I’ve been experimenting with some new recipes – like this one – that are only fruit-sweetened, lightly sweetened with honey, or a combination. I also sometimes use a liquid stevia extract from Now Foods, depending on the recipe.
Knowing that I can enjoy a small treat each day is something that works for me. According to Gretchen Rubin’s work, I’m a moderator – meaning that just knowing that I can have something small, and that I have the freedom to choose to enjoy it, leaves me feeling satisfied and un-deprived.
Thus, over my next few posts, you’ll be noticing more treats recipes like this, made without added sugar, or that are very low in sugar. For some of us, it could be related to a skin issue; for others, it could be related to weight loss, or digestion, or dietary efforts to combat blood sugar dysregulation. Whatever the reason they’re needed, it’s always great to have access to more recipes – especially baked goods, as so many of us love to eat them, but they are often one of our least-healthful food options.
In the coming months, I’m planning a post to delve further into my skin and skincare struggles, but for now what I can say is this: dealing with hormonal acne requires a multi-pronged approach. You have to treat and heal from the inside (the foods you’re eating and/or avoiding) and on the outside (the right skincare routine for you).
I’ve added new products to my own skincare routine, and removed others. In fact, I didn’t really have much of a skincare routine to begin with! I’m adding in foods and removing others. I’m even including a few supplements, too.
I’m also tracking my menstrual cycle because the reality is, as women, so much of what happens with our skin is deeply tied to the cycling of our hormones. Without paying attention to what’s happening at various times throughout our cycles, we could easily be adding or removing foods or products that aren’t actually triggers for us; it’s simply fluctuations in hormones, perhaps coupled with leaving makeup on a little too long, or using an oil-based cleanser instead of a salicylic acid-based one at the “wrong” time throughout the month.
Because…it’s never just *one* thing. Our bodies are unique, complex, ever-changing, and always adapting (or trying to) within our own individual environments. It can be tough to pinpoint things sometimes! Stay tuned…
And now, back to our regularly scheduled recipe…
What I love about this banana bread is that it makes the perfect snack for any time of the day – morning, evening, or post-workout. Not to mention that it’s especially good sliced and sprinkled with extra cinnamon. It’s not overly sweet – just sweet enough. Which I love. Let me know what you think in the comments below!
Lightly Sweet & Simple Banana Bread
This gluten-free, refined sugar-free, and dairy-free banana bread is lightly sweet, moist, and wonderfully delicious.
Prep Time: 10 minutes | Cook Time: 1 hour | Yield: 1 loaf, 12 slices
4 medium, very ripe bananas
1 tsp apple cider vinegar
1 tsp vanilla extra
1 ½ cups almond flour
¾ cup tapioca flour/starch
2 tbsps ground cinnamon
1 tsp baking soda
½ tsp sea salt
½ cup walnuts
2-3 tbsps walnut pieces
½ tsp ground cinnamon
1-2 tsps honey, drizzled over top (optional)
Preheat oven to 350 degrees.
Using a food processor, blend together wet ingredients.
Remove lid and sift in dry ingredients.
Replace lid and blend again until well combined.
Let sit while prepping the loaf pan.
Line an 8x4” loaf pan with parchment paper.
Grease parchment paper with a tiny bit of fat of choice (I used coconut oil).
Pour mixture from food processor into loaf pan.
Sprinkle on topping, starting with walnuts, then cinnamon.
If using, drizzle on honey (optional).
Bake for 50-60 minutes, testing for doneness by inserting a knife into the middle of the loaf at 50 minutes. If knife comes out mostly clean, it should be done. If not, return to oven for another 10 minutes, then test again.
Let cool 15 minutes in loaf pan atop a wire rack, then lift out of pan by edges of parchment paper to continue cooling for another 15-20 minutes on wire rack.
Stores best in the refrigerator for approximately 7 days.
Originally published July 28, 2018