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 😉
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.
- Preheat your oven to 180 degrees Celsius.
- 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.
- Fold the walnuts, chocolate chips, or any other mix-ins you might want into the batter.
- 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.
- Bake for 55 minutes or until a cake tester inserted in the center comes out clean.
- Remove from the oven and let cool completely before slicing.