Ingredients
- 2 1/2 cups blanched finely ground almond flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 3 large ripe bananas about 1 1/2 cups mashed
- 3 large eggs
- 1/3 cup honey
- 1/4 cup unsalted butter melted, or coconut oil for a dairy-free option
- 1 teaspoon pure vanilla extract
- 1 cup walnuts chopped, divided
Instructions
- Start by preheating your oven to 350°F. 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, baking powder, cinnamon, 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 it will be.
- Crack the eggs into a large bowl and whisk until frothy. Stir in the honey, melted butter, mashed bananas, and vanilla extract until smooth.
- Fold the dry ingredients into the wet; mix slowly until just combined. Do not overmix. 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 surface. 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 inserted into the center comes out clean.
- Let the bread cool completely in the pan. Use the parchment 'handles' to lift it out, then slice it up. DEVOUR!