The other day I went to go and make my Gluten Free Banana Nut Muffins only to realize that I didn’t have any almonds (the main ingredient!). I scanned the fridge and as it turns out, I needed to get creative because all we had were a little over a cup of Brazil nuts. A few lucky ingredients later and this Brazil Nut Banana Loaf was born.
It’s main ingredients are bananas, Brazil nuts, eggs and buckwheat flour with a little vanilla and maple syrup for added sweetness (you can play around with the amount of maple syrup to your taste). I love this loaf because it’s gluten free which for most people means that it won’t leave you feeling bloated after eating it. The Brazil nuts are also the star ingredient, with their high content of the mineral selenium which is a beautifying nutrient for the skin, and also important for brain development of a baby during pregnancy. Just 3 nuts a day will give your body the total amount it needs everyday, so munching on them for a snack is a great option too!
If eating for breakfast, it’s always a great idea to add a little extra protein to balance out your blood sugar, a little Greek Yogurt or some nut butter are always great options!
- 1 cup + 2 Tbsp Brazil Nuts, processed in a food processor
- 3 Eggs
- 3 Medium Ripe Bananas, mashed
- 4 Tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 4 Tbsp Almond Milk
- 1 tsp Baking Powder
- 1 Cup Buckwheat Flour
- Preheat the oven to 350′ and line a loaf pan with parchment paper or grease with coconut oil or butter.
- Add the Brazil nuts to a food processor and blend on high for a few seconds (don’t over-mix).
- Mash the bananas and stir in the eggs.
- Add the almond milk, vanilla and maple syrup and mix together.
- Stir in the nuts, baking powder and buckwheat flour and mix well.
- Pour in to a baking pan and bake for 40 minutes (check at 35 minutes, they are ready when a toothpick comes out clean).