Almond Flour Banana Bread
Servings 12
Calories 303kcal
Ingredients
- 2 1/2 cups blanched almond flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/3 cup honey substitute
- 1/4 cup unsalted butter melted or coconut oil for a dairy-free option
- 3 large ripe bananas about 1 1/2 cups mashed
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup walnuts chopped divided
Instructions
- Start by preheating your oven to 350°. Grab a 9x5 inch loaf pan and line it with parchment paper, letting the edges overhang for easy removal.
- In a medium bowl, whisk together the almond flour, cinnamon, baking powder, and sea salt. Make sure to mix evenly.
- In a small bowl, mash the ripe bananas up until they're smooth. The riper they are, the easier (and the sweeter) it will be.
- Crack the eggs into a large bowl and whisk until frothy. Stir in the honey substitute, melted butter, mashed bananas, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mix. This isn't a race; take it slow and steady until just combined. Do not overmix.
- Now, fold in 3/4 cup of the chopped walnuts. Reserve the remaining 1/4 cup for later.
- Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining walnuts over the top. Pop it in the oven and bake for 45 minutes. When the top is golden, cover the bread with foil and bake for another 25 minutes. The bread is done when a toothpick comes out clean.
- Let the bread cool completely in the pan. Use the parchment 'handles' to lift it out, then slice it up. DEVOUR!
Nutrition
Calories: 303kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 115mg | Potassium: 273mg | Fiber: 4g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg