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One of my goals recently has been to clean up our diet. Now that I have settled into motherhood (Hahaha! Right.) and we’re approaching the part of the year where heavy, rich, unhealthy foods dominate, I felt like it was especially important. Part of that has been focusing on healthy, wholesome meals. My sweet mama recently bought me the new SkinnyTaste cookbook for my collection, SkinnyTaste One & Done, which I have cooked from a few times and have enjoyed. But I am still breastfeeding Marshall and have been sick and on a steroid, so basically I have an appetite of a teenage football player. I need snacks. A while ago, a friend gave me a recipe for banana bread that I tweaked to make gluten free and provide more fiber and protein.
Clean-Eating Buckwheat Banana Bread
- 2 cups buckwheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup natural, no-sugar-added applesauce
- 3/4 cup honey
- 2 eggs, beaten
- 3 mashed overripe bananas
- 2 tablespoons chia seeds
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs, chia seeds, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. If you want extra crunch, you can sprinkle some extra chia seeds on the top.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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