Almond Flour Banana Bread

This banana bread recipe is so tasty and moist (yeah I said it!) that you won’t even miss the regular flour most recipes call for. I have perfected this recipe over the last 5 years and every time I bake a loaf and leave it on the counter it disappears within days. I like to add in dark chocolate chips and banana slices on top to make it sweeter, but you don’t have to! It tastes so delicious on its own merit. As always, this recipe was created to bake perfectly at 7,000 feet above sea level. If you are baking at sea level, only use 2 cups of almond flour. The added tablespoons is to avoid the loaf sinking in the middle.

Whole30 option: Remove the brown sugar, honey, and chocolate chips from the recipe and you’ve got a Whole30 compliant banana bread. :)

Ingredients:

• 3 ripe bananas

• 2 eggs

• 1 tbl honey

• 1 tbl coconut oil

• 1/4 c flaxseed oil

• 1 tsp vanilla extract

• 2 cups + 3 tbl almond flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp sea salt

• 2.5 tbl brown sugar

• dark chocolate chips (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, mash the bananas and mix in beaten eggs.

3. In a separate small bowl, melt the coconut oil in the microwave and then add to mixture. Add in vanilla extract and honey.

4. In another large mixing bowl, mix all dry ingredients: flour, cinnamon, baking powder, baking soda, brown sugar, flax seed, and sea salt.

5. With a mesh wire strainer over the wet ingredient bowl, sift the dry mixture into the wet mixture in batches and incorporating into a smooth mixture.

6. Add in your dark chocolate chips to the mixture and mix for even distribution. This step is optional.

7. Using a loaf pan, grease the sides and bottom with cooking spray and pour mixture in. Take half a fresh banana and slice pieces to decorate the top of the loaf.

8. Bake 45-50 minutes or until toothpick in center comes out clean. If baking at sea level only bake 38-45 minutes, or until toothpick comes out clean.

Baking Tips:

Make sure to sift your dry ingredient mixture before adding it into the wet mixture. This is especially important to not have any lumps in your mixture.

Sometimes adding in the melted coconut oil to the bananas and eggs will immediately have it harden again and seem clumpy. It’s not dire as it is a small amount, but try using room temperature eggs to avoid the hot and cold temperatures mixing together.

If baking at a higher altitude, add in an extra tablespoon of almond flour for every 2,000 feet above 7,000. Use 2 cups at sea level.

Enjoy with some espresso or your favorite coffee in the mid afternoon. That is my favorite way to indulge in this sweet homemade baked bread.