Cooler days make me want to turn the oven back on, and this banana bread is a perfect place to start. Made with almond flour, this gluten free version puts those extra-ripe bananas on the counter to good use. I love a slice fresh from the oven, as a quick snack while I’m working, or even as dessert.
Ingredients
- 3 cups almond flour (or meal)
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 4 large eggs
- 2 very ripe bananas, mashed
- 3 tsp vanilla
- 3 tsps cinnamon
- 1/2 cup walnuts, chopped (or pecans)
Step 1
Preheat oven to 350 degrees.
Step 2
Combine the almond flour, baking soda and salt in a small bowl. In a different bowl mix the coconut oil and eggs.
Step 3
Add the dry ingredients to the egg and coconut oil mixture, stirring until well combined. Fold in the mashed bananas, vanilla, cinnamon, and chopped walnuts or pecans.
Step 4
Pour the batter into a lightly greased 9 × 5-inch loaf pan, spreading it evenly.
Step 5
Bake for 40–50 minutes, checking for doneness around the 40-minute mark. The bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
Nutritional Analysis Per Serving :
Calories: 390 Total Fat: 33g, Saturated Fat: 9g, Cholesterol: 5mg, Fiber: 6g, Protein: 12g, Carbohydrates: 18g, Sodium: 400mg, Sugars: 5g, Net Carbs: 12g
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