Banana Nut Bread Recipe with Gentle Prebiotic Fiber

Banana bread is a quintessential portal toward comfort. There are banana breads almost every where we turn but nothing like the ritual of whisking together your own, allowing it to bake and tasting it while it's fresh out of the oven. Besides, if you have struggle with your gut health, oftentimes it can be hard to find a slice that leaves you feeling better than it found you. Indulgence isn't real when you're subconsciously anticipating the inflammatory response that will inevitably result from too much glyphosate ridden gluten, refined sugars and not enough protein or fiber! No, true Indulgence sets in when your body actually feels as good as the dish tastes. Food should be supportive, nutritious, not a torture or something that makes you react or breakout! 

Let food be thy medicine and make this healthy banana nut bread recipe packed with our Gentle Prebiotic Fiber. Packed with easy to digest protein, healthy fats and omegas for our hormones, and non inflammatory sweeteners and starches - this delicious treat is going to feel like a warm hug to your and your gut microbiome. 

Gluten-Free Banana Nut Bread with Gentle Prebiotic Fiber

Ingredients: 

  • 2 scoops Preme Gentle Prebiotic fiber
  • 2 ripe bananas
  • 2 large eggs 
  • 1/4 cup melted grass-fed butter or coconut oil
  • 1/2 cup grass-fed, organic yogurt or your favorite coconut yogurt
  • 1/2 cup walnuts, chopped
  • 1 tsp cinnamon 
  • 1 tsp vanilla extract
  • 1/2 cup of almond flour 
  • 3/4 cup of oat flour (gluten-free certified) 
  • 1 tsp baking soda 
  • 1/4 tsp mineral sea salt 
  • 1/2 cup maple syrup, honey, date sugar or coconut sugar

Instructions:

  1. Preheat oven to 350F (175C). Grease or line a 9x5-inch loaf pan with parchment paper. 
  2. Mash the bananas in a large mixing bowl until mostly smooth. 
  3. Whisk in the eggs, yogurt, melted butter, sweetener and vanilla extract until well combined. 
  4. In a separate bowl, whisk together oat flour, almond flour, Preme Gentle Prebiotic Fiber, cinnamon, baking soda, and salt. 
  5. Fold the dry ingredients into the wet mixture until just combined. Do not overmix. 
  6. Stir in walnuts evenly. 
  7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional cinnamon or walnuts if you wish! 
  8. Bake for 45-55 minutes, or until a knife inserted into the center comes out clean or with just a few moist crumbs. 
  9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. 

Store at room temp for 2-3 days or refrigerate for up to 1 week. 

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