Quick to prep gluten free, dairy free, no sugar added blender banana bread recipe
Living an anticancer life doesn’t mean we can’t enjoy treats! It’s more about being intentional with crafting this gluten free banana bread recipe to not induce inflammation with gluten, dairy, and sugar ingredients.
If you aren’t used to eating without sweeteners yet, then you may want to add some maple syrup to this recipe. Otherwise, the ripe banana gives and the stevia from the chocolate chips add enough sweet for my anticancer tastebuds and hopefully your tastebuds, too!
Gluten Free Blender Banana Bread RECIPE by Jenny Bradley
Gluten Free • Dairy Free • No Added Sugar
Ingredients:
2 ripe bananas
1 tsp vanilla
1 egg*
1/2 c organic protein powder (I use this plant based one)
1/2 c tigernut flour**
1/2 c almond flour
1 1/2 tsp ground Ceylon cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground sea salt
1 tsp baking soda (aluminum free)
1 tsp baking powder
2 tbsp liquid coconut oil
2 tbsp stevia sweetened chocolate chips like these
1/4 c chopped walnuts
*can substitute a flax or chia egg but I’ve had better results with a chicken egg for this recipe
**can substitute another dry gluten free flour, like oat flour, or more almond flour.
Instructions:
THE CUT to the CHASE version: Heat oven to 335. Blend wet ingredients, except oil, together. Then add all the dry ingredients, except choc chips & walnuts, blend together with wet. Add the oil, choc chips, walnuts and blend briefly. Pour batter in pan. Bake at 335 for 50 minutes. Enjoy.
Here’s the more thorough version–
Preheat oven to 335°F.
Peel the bananas and break them into large chunks as you put them in high powered blender.
Add vanilla and one egg to blender.
Mix just brief enough to make the bananas into more of a liquid than a solid.
Add all the dry ingredients into the blender & mix long enough to incorporate everything together.
Add the liquid coconut oil and blend again briefly.
Add the chocolate chips and chopped walnuts, saving some walnuts for topping.
Blend briefly to incorporate the Choc chips & walnuts into the batter but not so long as to turn them into slivers.
Pour batter into loaf pan and place in preheated oven.
Bake on 335°F for 50 minutes or until toothpick comes out clean.
Cool for 5-10 mins before slicing.
Enjoy a slice plain or with almond butter, berries, and shredded coconut.
Need some Cancer Thriver Kitchen Tools?
I’ve got you covered when it comes to tools, resources, links, and things to help any cancer patient thrive through the cancer journey. This best kitchen tools for cancer patients list is just one of many resources I share here on Shrink the Mutant School!
Learning about making recipes with Culinary Nutrition
If you’re interested in learning more about how to make your own recipes, how to make regular recipes healthier, or how to understand nutrition better, then check out this post where I share my experience in the Culinary Nutrition Expert program.
No companies shared above have compensated me for sharing these products. These are my own recommendations based on much time studying info on safer items to use in the kitchen as a cancer patient. This post contains affiliate links from Amazon. This means I may earn a commission should you chose to make a purchase using my link. Any commissions I earn from my work, time, energy, and effort spent on Shrink the Mutant School go back to paying for the resources needed to keep this running or to my on-going medical treatment. Thank you for your thoughtful consideration and support of my work.
