Almond Flour Banana Bread with Chocolate Chips

This simple, healthy banana bread is moist, gluten free, and most importantly, delicious! I bake banana bread almost weekly so the kids can grab a quick breakfast in the morning or an afternoon snack. Everyone gave this recipe a thumbs up. Enjoy!

3 very ripe bananas, smashed
2 eggs
2 Tbl coconut oil, melted
1 tsp vanilla extract
2 cups almond flour
2 Tbl arrowroot powder OR cornstarch
1/2 cup coconut sugar + 1 Tbl of coconut sugar for sprinkling
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

Preheat oven to 350F

Grease a loaf pan with coconut oil. Set aside.

In a large bowl, mash the bananas. Add eggs and melted coconut oil; mix. Add vanilla and combine. Add almond flour, arrowroot powder, coconut sugar, cinnamon, baking soda and salt. Stir to combine. Add chocolate chips.

Pour batter into prepared loaf pan. Sprinkle remaining 1 Tbl coconut sugar evenly over the top.

Bake for 40 - 45 minutes or until a toothpick comes out clean. Let cool completely before removing from pan and slicing.

Antipasto Sandwich with Basil Pesto

I love all the flavors in this easy to assemble sandwich. Use my ingredient list as a guide....add what you want, and omit what you do not. I guarantee you will enjoy the fresh pesto though. Take the time to make the pesto from scratch since the rest of the recipe only requires minimal effort - you will be glad you did!

We ate this for dinner on a busy weeknight. I put it together in the early afternoon before I picked the kids up and we didn't eat until nearly 7pm.  The flavors were able to marinate and because the ciabatta loaf is thick and crusty, the bread did not get soggy. I served this with a veggie/fruit smoothie and a side of Kettle chips. A side salad would also be a great accompaniment. Enjoy!

Serves 2-3 people

Lemon Basil Pesto:

2 cups fresh basil
2 cups fresh spinach 
1/2 cup pine nuts
1/2 cup shredded Parmesan cheese
Zest of 1 lemon
Juice of 1/2 -1 whole lemon, to taste (I used 1/2)
Pinch of crushed red pepper flakes, to taste
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Sandwich Ingredients, use as few or as many as desired

1 loaf ciabatta, halved lengthwise
Salami
Prosciutto

Pepperoni1 cup coarsely chopped artichokes
Roasted red bell pepper, sliced
Vine ripened tomatoes, sliced
Pepperoncini, drained and chopped
Kalmata olives or capers, optional
Fresh mozzarella cheese, sliced
4 slices of pepper jack cheese
Handful of arugula or fresh spinach
Extra-virgin olive oil, for drizzling
Balsamic glaze, for drizzling, optional 

Directions:

Combine basil, spinach, pine nuts, Parmesan, zest, lemon juice and crushed peppers in a food processor. Turn on and combine. While machine is running, slowly drizzle in olive oil. Add salt and pepper to taste. Set aside.

To assemble the sandwich:

Slice the ciabatta loaf in half lengthwise. Use your fingers to scoop out the inside of the bread on the top and bottom pieces - this is important as it will allow for you to layer the ingredients inside comfortably. Spread the inside of the top and bottom slices with lemon basil pesto. Layer ingredients, starting with meats, then artichokes, roasted peppers, sliced tomatoes, pepperoncini, olives, and cheeses. Top with arugula or spinach. Lightly drizzle with olive oil and/or balsamic glaze, if desired. Add top slice of bread and press down. Wrap tightly with plastic wrap and refrigerator for at least an hour. 

When ready to serve, use a serrated knife to cut into individual sandwiches. Serve with chips and a side salad or smoothie. Enjoy!