Having recently been diagnosed with PCOS I’ve been on the lookout for PCOS-friendly recipes that won’t leave me feeling, or looking, incredibly bloated. One that caught my eye recently was one for a flour-free banana bread, made with ground almonds in place of the flour.
This recipe was shared online by the experts at Smart Fertility Choices, and it certainly looked and sounded delicious. The only alteration I made to their recipe was using less almond butter, as I just didn’t have enough in, but luckily, this didn’t impact the taste, and it is a recipe I will be following again. However, I did have just one issue.
After baking in the oven, the banana bread didn’t rise quite as much as I expected, perhaps due to the absence of flour in the recipe. When plating up, I ended up with rather small slices.
However, it still tasted delicious, and it wasn’t just me who thought so. One friend who had a slice said that, despite the small size of the slices, it still had a good consistency and wasn’t too sweet. Another said that from the taste, you wouldn’t be able to tell there was no flour.
All in all, the recipe was super easy to follow and one I’ll definitely be making again. Plus, it didn’t leave me feeling bloated the rest of the evening after having a slice or two.
Ingredients:
- Three bananas
- Two eggs
- One cup of ground almonds
- One cup of almond butter
- One teaspoon of baking powder
- One teaspoon of bicarbonate of soda
Method
Start by pre-heating the oven to 350°F/180°C and greasing a loaf pan.
Then, in a bowl, mash together the bananas before adding the ground almonds, almond butter, and eggs. Once combined, add the baking powder and bicarbonate of soda.
Pour the mixture into a loaf pan and bake for 35-40 minutes. Check that the banana bread is cooked through by inserting a toothpick into the middle; it’s ready if the toothpick comes out clean.