Chia Walnut Paleo Banana Bread (GF, Paleo, Vegan)
Today is that day again, it comes every single week. The day I make paleo banana bread!
I buy bananas at the grocery store every single week, and like clockwork by the end of the week I have uneaten bananas turning brown on my counter. Lucky for me, I love the taste of bananas, like a lot, it’s my favorite ice cream, my favorite bread and my favorite natural sweetener for baking.
We’ve all heard it before, if you have a cramp eat a banana. Yes, bananas are high in potassium but they’re also high in fiber, magnesium, vitamin C, B6 and antioxidants. And as they ripen it’s proven that they only get more nutrient dense!
Did you know you can force ripen your bananas!
In a 200 degree oven for about an hour, they will turn black, soft, and juicy!
Let’s talk about depression for a minute. Depression is something I’ve always dealt with. I’ve come to think it’s something I will live with forever. While it no longer controls me, and I’m not always sad. I still have many days that I wake up sad and have to give myself a pep talk to have a good day.
Food has been my saving grace when it comes to depression. There are SO many links to how serotonin and digestion go hand in hand. So I pay close attention to what I’m eating and how it will affect my mood.
Bananas pack a huge punch when it comes to help fighting depression, they’re full of vitamin B6 which is a crucial part in the production of serotonin and they are also full of tryptophan which the body converts to serotonin.
You would think because of their sweet taste and starchy texture that they would be considered a “bad” carb, on the contrary, they are packed full of fiber which supports gut health and controls blood sugar. And on top of all that, when they are extra ripe they are incredibly sweet, creamy and perfect to bake with!
CHIA WALNUT PALEO BANANA BREAD
- 2 tbsp Chia seeds whole or ground can sub flax meal
- 1/4 cup water
- 1/4 cup almond butter
- 3 extra ripe bananas
- 1 tsp almond extract can sub vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup coconut flour
- 1 cup almond flour
- 2 tbsp cassava flour
- 1/4 cup walnuts
- 2 tbsp coconut sugar
- 2 tbsp cassava flour
- 1/2 tbsp coconut oil
Preheat oven to 350 degrees F.
Line your loaf pan with parchment paper or spray with non stick cooking spray.
Combine your chia seeds and water. Let sit for 5 minutes.
In a food processor blend all of the wet ingredients, then add in the dry ingredients until combined.
Mixture will be thick and fluffy.
Poor mixture and spread into loaf pan.
Prepare your crumble. Using a fork combine your coconut sugar, cassava flour and oil until it resembles a sandy texture, mix in your chopped walnuts.
Sprinkle your crumble mixture on top of the loaf.
Bake for 40-50 minutes or until a toothpick comes out clean. Overcooking is better than under cooking with this recipe!
Do not undercook this recipe.