Hey Nanner Nanner
Almond flour banana bread. A healthy alternative to the household favorite! This loaf is the perfect dish to bring to any brunch, make for breakfast, or have on hand as a snack!
But don’t let the fact that it’s healthy steer you away.
G&R’s twist on the traditional sugar-filled, white flour baked banana bread still holds all of the delicious, comforting, and spicy flavors as the bread that your grandma used to make. So much so, you won’t even know it’s missing the brown sugar and butter!
This soft, moist, and mouthwatering almond flour banana bread is paleo, gluten-free, dairy-free, and refined sugar-free and will have your house smelling like sweet nanners and cinnamon.
What more could you want? 🙂
A healthy twist on your childhood favorite! Paleo, gluten-free, refined sugar-free, and dairy-free, this bread is a great addition to any brunch, dessert, or just to snack on!
- 2 cups almond flour
- 2 tbsp maple syrup -Or sweetener of choice
- 1/2 cup coconut or avocado oil
- 2 eggs
- 3 ripe bananas -2.5 mashed & remaining half for slices on top
- 1.5 tsp cinnamon
- 1 tsp allspice
- 1.5 tsp vanilla
- 1 tsp baking powder
- 1 dash salt
Preheat oven to 350F.
Line a loaf pan with parchment paper with edges sticking out (for easy removal) and set aside
In a large mixing bowl, combine the dry ingredients and mix well - set aside
In a separate bowl, melt the coconut oil
Mash in 2.5 bananas
Whisk in eggs
Combine wet and dry mixture and mix until fully incorporated
Pour into the greased pan and add a few slices of banana from the remaining banana and place onto the top
Bake for 45-50 minutes or until a toothpick comes out clean from the center
Let cool in the pan for 10 minutes, the transfer to a wire rack to cool completely
Slice and enjoy!
In the mood for a loaf that is chocolaty? Check out my Chocolate Chip Pumpkin Bread!