I love fall for the very reason that it’s perfectly acceptable to be baking non-stop and filling your home with overwhelming scents of cinnamon and pumpkin spice. No one can stop you! Which brings me to my favorite bread to make in the fall: banana bread.
Now, being the health enthusiast I am, I’m always looking for ways to enjoy my favorite things but making sure I’m getting the most bang for my buck.
For example, if I’m going to eat a heaping portion of carbs in one sitting I want to make sure I’m using great ingredients that won’t leave me feeling like I just got off a sugar roller coaster. There’s a time and place for gluten in my life and it’s not in banana bread that I make (especially when this almond flour dupe tastes EXACTLY the same).
I’ve tricked tons of people into thinking this wasn’t one of my “healthy BS recipes”. Isn’t it funny how people get mad at you for offering them a healthful alternative?! I’ll never understand it. Lol.
So, without further ado, I bring you the most delicious almond-flour banana bread, ever.
You can add chocolate chips and/or walnuts to make this bread extra special. But *warning*, you will eat it all yourself if you do this!
What you’ll need:
-4 Over ripe bananas
-1 3/4 cups blanched Almond Flour
-1/2 cup of Tapioca Flour (or “starch”)
-4 Eggs at room temperature (for all baking, eggs are best at room temp!)
-1/4 Coconut Oil, melted and cooled
-1 tsp baking soda
-1/2 tsp baking powder
-1 1/2 tsp cinnamon
-1 tsp nutmeg
-1/4 sea salt
-2 1/2 tsp vanilla extract
-Chocolate chips (optional)
-1 loaf pan
What to do:
Preheat the oven to 350 degrees. In a medium bow, mix all dry ingredients until combined evenly.
In a large bowl, mash the bananas well. Whisk in vanilla extract, coconut oil and the 4 eggs.
Slowly add the dry ingredients to the wet mixture. Hand mix slowly until no flour is visible. Be careful not to over mix the batter or else it will become tough and not rise properly!
Line your loaf pan with parchment paper. Fill the pan with the batter.
Transfer to preheated oven and set timer for 50 minutes.
Remove from the oven when the top is golden brown and a toothpick, when inserted, comes out clean!
Let the loaf cool in the pan on the stove for 30 minutes.
Remove from pan using the parchment paper, slice and enjoy!
I top my banana bread with a hefty slice of Kerrygold salted butter. To me, there is no better butter. Plus it’s made from the milk of grassfed cows so it is loaded with vitamin A. Doesn’t that make you feel better about it?! LOL!
Let me know how you like this bread! If you’re new to baking this is the best place to start. There is very minimal room for failure with this recipe. Plus, I doubt anyone you serve it to will know it’s made with almond flour and you’ll giggle inside knowing you gave them something healthful and made with love.
With love + light,