Banana bread is pretty much my favorite comfort food ever. It isn’t exactly the lowest calorie breakfast food but, man, is it tasty. Imagine my delight when my mom stumbled across a banana bread recipe using almond flour! People, banana bread just got even better. I personally love almond flour; it adds a unique texture and flavor to pastries and such. Also, since I’ve been trying to eat mostly grain-and-wheat-free, almond flour is ideal.
This was our first time trying banana bread with almond flour and it was a hit on so many levels. My mom bakes the bread in mini loafs so everyone is guaranteed a piece. It also made for a good on-the-go breakfast on our lengthy drive to Sanibel Island. Any way you slice it (no pun intended) this bread is IT. I don’t care if you hate bananas and almond flour and breakfast. You have to try this. The website, Jan’s Sushi Bar, has tons of other delicious looking recipes I’m dying to try. Check it out!
Banana Bread with almond flour
- 3 Cups almond flour
- 1 tsp heaping baking soda
- 1/2 tsp kosher or sea salt
- 3 Large eggs
- 2 Large very ripe bananas
- 1/2 Cup coconut sugar
- 4 Tbsp melted coconut oil or butter
- 1 Tbsp pure vanilla extract
- 1/2 Cup chopped walnuts (optional)
- Pre-heat oven to 350 F; grease a 1.5 quart loaf pan.
- Whisk together the almond flour, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if you u2019re using a hand mixer), mix the eggs, bananas, sugar, coconut oil (or butter) and vanilla on medium speed until well blended. Mix in the almond flour mixture in three additions on low speed, mixing well and scraping down the sides after each addition. Stir in the walnuts.
- Pour the batter in the prepared loaf pan and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
- Place on a wire rack and allow to cool for 10 minutes before turning out the loaf. Allow to cool completely before slicing and serving.