An accidentally gluten-free bread and you won’t miss the wheat by any means. As a side bonus the bread has only 1 Tablespoon honey, yet the bread tastes nicely sweet. Use as fresh of almond meal/flour as you can, the almonds shine in this recipe.
Almond Banana Bread
- 2 cups Almond Meal/Flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 3 eggs, room temperature
- 3 large bananas, very ripe, mashed
- 1 Tbsp honey
- 2 tsp pure vanilla extract
- 1 tsp pure almond extract
- ¼ cup virgin organic coconut oil, melted and cooled
Preheat oven to 350°. Cut a strip of parchment paper to fit down the center of a 8×4″ loaf pan, lightly oil or spray the pan, then lay the strip of paper down, oil or spray it.
Whisk the almond meal, baking soda and salt in a large mixing bowl. Whisk the remaining ingredients in a medium mixing bowl, add to the dry and stir till just mixed. Spread in the prepared pan. Bake for 55 to 65 minutes, until golden on top and a toothpick comes out clean.
Allow to cool for 10 minutes, turn over on a cooling rack to remove, peel off the paper, gently roll over. Let cool fully before slicing.