Almond Flour Banana Bread

12 generous servings

This recipe came out very well!  The almond meal creates a slightly crunchy texture but it's very pleasant. I'll make this again!

3 cups almond flour*
1 heaping teaspoon baking soda
1/2 teaspoon kosher or sea salt
3 large eggs
2 large very ripe bananas
1/2 cup coconut sugar
4 tablespoons melted coconut oil or butter
1 tsp pure vanilla extract
1/2 cup chopped walnuts (optional- seems unnecessary since there is a nice almond texture already)

*The second time I made this I used 1/2 cup white flour and 2 1/2 cups almond flour- I liked the texture much better as the bread held together better

Pre-heat oven to 350 F; grease a 1.5 quart loaf 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’re 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.

Nutrition (per serving): 277 calories, 21g total fat, 46.5mg cholesterol, 227.6mg sodium, 296.5mg potassium, 14.7g carbohydrates, 3.9g fiber, 8.8g sugar, 2.6g protein.