Bake-n-Take Banana Nut Bread - Gluten Free!

When I was a kid we had the best neighbors.  Ok, actually I confess I don't remember much about them anymore other than the fact that they baked the BEST banana bread.  The recipe always made 2 generous loaves so we would often be the benefactors of the second loaf.  I still have that tattered banana bread recipe in my recipe box and I've probably baked that recipe over 100 times.  In fact, my mom and I baked a couple dozen loaves the weekend of my wedding to put in care packages for guests that came in from out of town.  It was, of course, a hit.

However, there are two problems with that recipe.  Firstly, it makes a ton of banana bread -- to much, in fact, for us to consume before the loaf goes stale.  Of course, that's not really a problem if you have hungry neighbors.  But the second problem is that it's not the healthiest recipe. I mean let's face it – although we call it "banana bread" most banana bread recipes could more accurately be described as "banana cake".  It's no wonder we devour it so.

This delicious banana bread recipe make-over has solved both problems for me.  It's easy to whip together the ingredients for a single serving in minutes right in the jar.  Pop it in the oven and in 30 minutes you have a piping hot individual portion you can take with you!  

What's even better is that it's gluten free, dairy free, paleo, and packed with enough protein to keep you satisfied all morning long.  And unlike that banana cake, it has only one tablespoon of sugar per serving.  Now that's more like it!

Ingredients
1 egg beaten
1 mashed ripe banana
2 tbsp almond milk
1/2 cup almond flour
2 tbsp chopped nuts (optional)
1/2 tsp cinnamon
1 tbsp coconut sugar
1/2 tsp baking powder

Spray a 16oz mason jar with cooking spray.  Mix together all ingredients directly in the jar.  Bake for 30-35 minutes at 350 degrees.  Bread is done when a cake tester or knife inserted in the bread comes out clean.

 

 

 

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