Do you love warm baked quick breads on a cold morning as much as I do?
After learning how much better cornbread tastes baked in a skillet, I decided to try the skillet method with other “breads”. . . . and banana bread was the first to come to mind.
Unless you are new to this blog, you know I had to make it gluten, grain, and dairy free. . . and since I planned this as a breakfast treat I had to add collagen. If you prefer you can add another protein powder, substitute gluten free flour, or omit it all together. The texture may change slightly but the taste will be the same.
1 overripe Banana, mashed
2 tbs Tahini
2 tbs Sugar Free Maple Syrup*
2 tbs Golden Monkfruit or brown sugar substitute*
1 tsp Vanilla extract
1/2 cup Almond Flour
1/4 cup Collagen Powder
1/4 tsp Baking Soda
1 tsp Cinnamon
Pinch of Sea Salt
2 tbs Coconut Oil
1/4 cup Almond Flour
2 tbs Golden Monkfruit or brown sugar substitute
1/4 cup Walnuts, chopped
Pinch of Sea Salt
Preheat oven to 375 degrees and grease a 6” cast iron skillet** with coconut oil.
In a large bowl whisk together the banana, tahini, maple syrup, and sweetener until smooth. Next, add vanilla and egg and whisk again until smooth.
Add in remaining dry ingredients and stir until smooth.
Pour mixture into the cast iron skillet and cook for 5 minutes (for top to set).
Meanwhile, combine ingredients for the topping into a crumbly mixture (if coconut oil is too liquid to make the mixture crumbly, set the bowl in the freezer for a few minutes).
Remove skillet from the oven and sprinkle topping over the batter.
Return to oven and cook an additional 15 minutes or until top no longer jiggles.
*I use Lakanto Monk fruit Sweetened Maple Syrup and Lakanto Golden Monk fruit Sweetener.