Almond Flour Banana Bread – Gluten and Dairy Free

Sometimes I miss bread.  There I said it.

Although this bread may not be recommended with a good butternut soup, it is definitely the perfect mid morning snack with a cup of tea and you don’t even have to feel bad about it (sort of)!

There is no gluten or dairy, although there is a fair bit of sugar.  And if you’ve added chocolate chips (which I obviously recommend and encourage) then it makes it a bit of a treat – not something I would recommend eating all the time.  Although, that being said, I have made this twice and would be making it even more if I hadn’t run out of flour.  Time to get in contact with my dealer again I guess 😉

Happy baking!

xo

Prep time: 15 minutes

Cook time: 55 minutes

Ingredients(Makes 1 loaf):

• 1 1/2 cups almond flour (apparently you could also use coconut flour although I have not personally tried it yet.
• 4 large eggs
• 1/4 cup oil (vegetable or coconut – I used coconut oil that I melted first)
• 3/4 cup light or dark brown sugar
• 3 medium bananas, mashed(about 3/4 cup banana puree)
• 1 teaspoon vanilla extract
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup walnuts(optional)  I loved the crunch that these added, although the kids did not approve.
• 1/2 cup chocolate chips(optional) Not optional – recommended.

Method:

1. Preheat your oven to 180 degrees Celsius.
2. In a large bowl, mix together the almond flour, eggs, oil, sugar, mashed bananas, vanilla, cinnamon, nutmeg, baking powder, and salt until there are no clumps.
3. Fold the walnuts, chocolate chips, or any other mix-ins you might want into the batter.
4. Lightly grease a 5 x 10 or similar sized loaf pan and pour in the batter.  I used a silicone pan that I covered with coconut oil.
5. Bake for 55 minutes or until a cake tester inserted in the center comes out clean.
6. Remove from the oven and let cool completely before slicing. 

xo