If you’re a celiac like elite runner and WR blogger Stephanie Bruce, test out her gut-friendly option for banana bread.
Gluten-, Dairy-, Egg-, and Soy-Free Banana Bread
2 ½ cups almond meal
2 tsp. baking powder
1–2 tsp. cinnamon
¼ cup nuts and/or chocolate chips
2 large or 3 small bananas
½ cup nut butter
½ cup brown sugar
1–2 Tbsp. almond milk if consistency is too thick
1 extra banana, sliced for topping (optional)
Preheat oven to 350 degrees. Combine dry ingredients in one bowl and mix well. Mash bananas in another bowl, and mix in nut butter, brown sugar and almond milk. Add to the dry bowl and scoop onto a 9-by-9 or 9-by-13 baking pan, depending on how thick you desire. Put sliced bananas on top if you want. Bake for 18 to 22 minutes and dig in!