Almond Flour Banana Bread
If you need a sweet, simple treat to take those overly ripe bananas off your hands, this almond flour banana bread will do. Almond flour is the only flour required, and all the other simple ingredients are likely in your pantry right now.
Servings: 12 large slices
- 1/3 cup coconut oil you could also use butter or vegan butter, melted and cooled
- 1 1/2 cups mashed bananas about 3 large bananas
- 2 eggs
- 1/4 cup full fat canned coconut milk greek yogurt works too
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar light brown sugar works too
- 21/2 cups blanched almond flour packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Optional: 3/4 cup walnuts pecans or dark chocolate, or another banana to top
Adjust the oven rack to the lower third position and preheat the oven to 350·°F. Spray a 9x5 inch loaf pan with nonstick spray and line it with parchment paper so there's an overhang on the sides to easily remove the bread once it's baked.
Add the butter and mashed bananas to a large mixing bowl and stir together with a fork. Add the eggs, coconut milk, and vanilla and stir again until no yellow streaks remain.
In a separate medium bowl, mix together the coconut sugar, almond flour, baking soda, baking powder, salt and ground cinnamon.
Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan and smooth out the top evenly to each corner. Bake in the preheated oven for 40 minutes then tent with foil (to avoid overbrowning) and bake another 15-20 minutes (55-60 minutes total). A toothpick inserted in the center should come out clean.
Allow to cool in the pan for 10 minutes then use the overhang of the parchment paper to lift the bread out of the pan. Finishing cooling on a wire rack. Serve room temperature or warm with butter or almond butter.
Make them muffins: Line a 12-cup muffin pan with liners. Spray the liners with non stick spray and bake for 20-22 minutes at 350°F.
Ripen bananas quickly: bake unpeeled bananas on a baking sheet at 250°F for 15-20 minutes.
Store in the fridge: Wrap it in plastic wrap then place it in an air tight container and store in the fridge for up to 7 days.
Store in the freezer: Wrap it in plastic wrap then place it in an air tight container and store in the freezer for up to 4 months.
Serve: Allow it to thaw (if frozen) in the fridge then microwave for 15-20 seconds and serve with almond butter or grass-fed butter
Serving: 1slice | Calories: 267kcal | Carbohydrates: 19.2g | Protein: 4.8g | Fat: 12.1g | Cholesterol: 31mg | Sodium: 221.3mg | Fiber: 1.6g | Sugar: 12.3g