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
Ingredients:
- 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
Directions:
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.
~Sarah
THANKS. Looking forward to giving it a go, although our bananas disappear so quickly into the blender around here I can hardly keep them for banana bread. 🙂
I know! A new store in town had ‘nanners for 28 cents a lb this past weekend, I went crazy and er….lets just say plenty of banana recipes are coming 😉
Made this last night. DE-lish!
So happy to hear that!
This is a stunning banana bread. i think you can loose the ggs to make it vegan because of all of the banana’s! Yum Yum Yum!
I am going to try it with flaxseed meal “eggs” next time, it should work great I figure!
Do you think I could use pumpkin instead of bananas?
Ooh, I don’t see why not! It would be tasty. I’d use canned pumpkin for how thick it is 🙂 Now I have the urge to go shopping 😉