spiced vanilla banana breakfast pound cake
MAKES 8 SERVINGS
gluten free - low glycemic
INGREDIENTS
3 over ripened bananas
2 large eggs
3/4 C vanilla greek yogurt (consider Oikos Triple Zero, Vanilla)
1 tsp vanilla extract
1/2 Tbsp ground cardamom
1 tsp ground nutmeg
1 C coconut flour
1/2 C chocolate chips (optional!)
DIRECTIONS
Preheat oven to 350°F.
Mash bananas in a large bowl.
Thoroughly mix in eggs, Greek yogurt, vanilla extract, cardamom, nutmeg, and baking powder. Mixture will be soupy.
Mix in coconut flour well, making sure there are no clumps. Once combined, add chocolate chips.
Add mixture to well-oiled bread pan (any size works!).
Bake for 1 hour, let cool, and enjoy!
Do note: Coconut flour is an ~ extra ~ absorbent flour, meaning that it retains moisture super well. This cake will be dense and moist. To increase longevity of this recipe - refrigerate and toast/broil for a few minutes to crisp up!
NUTRITION
PER SERVING
CALORIES — 220
CARBOHYDRATE — 31g
FIBER — 8g
FAT — 7g
PROTEIN — 7g
Why we like this recipe:
Although yummy, commercial breakfast breads can be overly sweetened, and a touch imbalanced nutritionally. Instead of avoiding your good morning loaf in the name of health, try this recipe instead. Including balanced fiber, protein, and fat in your breakfast (along with carbs), will set the day ahead to keep you feeling full and well, avoiding dips in blood sugar that can make you feel icky.