Sanne Vloet's Paleo Banana Bread (Sugar Free & Gluten Free)!

Today I decided to make this delicious Sugar-Free and Gluten-Free Paleo Banana Bread recipe from the Victoria's Secret model and YouTuber Sanne Vloet's YouTube channel. I thought I'd try to make a healthier version of banana bread since I've made so many recipes of a traditional version. I also thought I'd give myself a bit of a challenge, as healthier desserts in general can be a lot harder to make due to the alterations in ingredients, which I found seem to be more adaptable in cooking than in baking. In terms of alterations I ended up using 5 bananas rather than 4, as I had an extra ripe banana and also once I measured the weight of it, it was closer to 575g than using only 4. Also, I then had to adjust for this alteration by increasing the amount of almond flour used. I had to up it to approximately 2-1/2 cups rather than 1/2 cup, which surprised me a bit, but fortunately by seeing the video I was able to gauge the desired consistency. I also made sure to lightly grease the sides of the bread pan using olive oil, so that the parchment paper would stick to the sides. I then added a few blueberries on top to add some colour and antioxidants.

In terms of baking time, it took about 55min at 350F, which I think was due to the overall increase of batter by adjusting the banana and almond flour ratio. Thankfully, the banana bread turned out delicious and was soft and moist! Normally I don't add the recipe down below but because certain steps and ingredients weren't included in Sanne's original version I decided to write down my modified version so that you could make it at home a bit easier. Next time I would also add blueberries to the batter itself, as it was refreshing and added a bit of sweetness to the bread.

Side Note: While there isn't any added sugar there will be still natural sugar from the bananas that will be used. Also for those of you who would like to make this recipe vegan you can substitute the eggs with a ground flax seed + water mixture or applesauce which you could also make in the Vitamix blender beforehand. Since this recipe doesn't have any added sugar I found if you add a little drizzle of honey or maple syrup or added topping such as cacao nibs or crushed pistachios for a crunch, it really does add something, so I would highly recommend following her suggestions in the video. Overall, I really liked this recipe and I'm so happy it worked out, let me know if you would like me to cover more healthy recipes like this one. Happy baking :)

Here is the link to the YouTube video for the recipe: youtube.com

Here is my modified version of the recipe (written down to make it easier to follow). Enjoy :)

Sanne Vloet's Sugar Free & Gluten Free Paleo Banana Bread (Modified Version)

Ingredients:

575 Grams Ripe Bananas (4 or 5 bananas)

4 eggs

1/2 cup of almond butter

4 tablespoon coconut oil (melted in microwave)

1/2 cup almond flour (adjusted for 2-1/2cups)

1 tbsp of cinnamon

1 tsp baking powder (can substitute with 1 tsp lemon juice + 1/4 tsp baking soda)

1 tsp baking soda

1 tsp vanilla

pinch of salt

1. Mix it all together in a Vitamix blender (wet ingredients separately first). Then mix together dry ingredients first then add to Vitamix to blend together. Then put into greased loaf pan with parchment paper on the sides. Top with granola, nuts, dried fruit, banana slices, chocolate/cacao nibs, etc.

2. Bake 35 minutes (I put it in the oven for 55min to adjust for the extra banana; 27 min for muffins) in 175-Celsius (350F) oven. Let cool for 15min on a cooling rack. Then top with granola, nuts, peanut butter, honey, coconut, etc.

Modification Update (21/08/20): You can also substitute 1 tsp of baking powder with 1 tsp of lemon juice + 1/4 tsp of baking soda, as I found out baking powder has cornstarch as a main ingredient, which I'm allergic to, as I have a corn allergy. Surprisingly, I actually liked this version instead, as it made the mixture fluffier once baked, also make sure to use a Vitamix blender or high speed blender, as this will give it more air. I've made these since into both mini muffins and regular-sized muffins and I liked the regular-sized muffins the best, as the mini ones were too small, but the standard muffin size was easier for portion sizing and to pack in lunches. Enjoy :)

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