Who doesn’t love banana bread? Nevermind, don’t answer that question. Of course you love it (and if you don’t then we can’t be friends.) Fall is closing in as summer fades away bringing to mind warm, homey dishes. Don’t get me wrong, I’ll eat banana bread any day of the week, any season of the year, but around this time people just can’t seem to pass up soft, succulent pastries, breads, and desserts. I’m not calling banana bread a dessert but it could be! The sweetness is understated yet noticeable enough to make you feel naughty for eating it. Except now you don’t even have to feel the least bit naughty because I’ve found a recipe that doesn’t even use real flour! That’s right, bread minus flour. Impossible right? Not anymore, thanks to almond flour. I loved this stuff before and now it’s a full on obsession. In my opinion, the almond flour makes banana bread EVEN BETTER! I didn’t think it could be done, but, ladies, one taste and you’re in trouble. I made them in mini loaves so it was easier to stop
Banana Bread with Almond Flour
- 3 Cups almond flour
- 1 tsp heaping baking soda
- 1/2 tsp kosher or sea salt
- 3 Large eggs
- 2 Large very ripe bananas
- 1/2 Cup coconut sugar
- 4 Tbsp melted coconut oil or butter
- 1 Tbsp pure vanilla extract
- 1/2 Cup chopped walnuts (optional)
*You could even add dark chocolate chips to make this even more decadent.
- Pre-heat oven to 350 F; grease a 1.5 quart loaf pan (or mini loaves pan.)
- Whisk together the almond flour, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if you u2019re using a hand mixer), mix the eggs, bananas, sugar, coconut oil (or butter) and vanilla on medium speed until well blended. Mix in the almond flour mixture in three additions on low speed, mixing well and scraping down the sides after each addition. Stir in the walnuts.
- Pour the batter in the prepared loaf pan and bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
- Place on a wire rack and allow to cool for 10 minutes before turning out the loaf. Allow to cool completely before slicing and serving.
Molly S has 5 post(s) on RTR On Campus