A blood sugar-friendly alternative to this classic treat. Great for breakfast, snack or even dessert. Option for add in’s like chocolate chips, nuts or berries.
Serves: 12
Macros (per serving, no add-in’s): 5P, 20C, 7F, 8g sugar, 3g fibre
Baking Instructions: 350 degrees for 50-55min
Yield: 1 loaf (9×5 inch pan)
Dry Ingredients:
1 cup oat flour
0.5 cup cake and pastry flour
1 cup almond flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
Wet Ingredients:
4 ripe bananas, mashed/pureed
1 tbsp white vinegar
1 tsp vanilla
1/4 cup melted butter, cooled
1 whole egg, room temperature
Topping Ingredients:
1 tsp cinnamon
2 tbsp brown sugar
Preheat over to 350 degrees and grease the loaf pan.
Mix topping ingredients together in a small bowl and set aside.
Mix all wet ingredients together in a large bowl. Mix all dry ingredients together in a medium bowl. Add all wet ingredients to dry ingredients and mix until just combined.
Alternative layers of batter and topping, finishing with a layer of topping. Bake for 50-55 minutes or until a toothpick is inserted and comes out clean.
