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Banana Bread (Made with Almond Flour)

By Tia Ohm

Banana bread has always been a well-liked recipe in our family, but only recently did it become a recipe that we don’t feel even a little bit bad about eating. I used to feel especially intimidated by “gluten free” recipes (is anyone else sick of hearing the words gluten free?), mainly because I was told by some, particularly my Italian friend, that you cannot possibly make good bread without gluten. I call bluff on that one and this recipe says it all made exclusively with nut flour and more light and moist than ever before. When making this, we were a little skeptical about how liquidy the mixture was, but once we realized a lot of that moisture was the egg, we were confident in knowing that would make a fluffy outcome. The final product turned out great: a nut-filled, not-too-sweet bread to eat for breakfast, as a snack or dessert. Warm in the oven and top with grass-fed butter or coconut oil. Add some drizzled dark chocolate (at least 75% cocao) when you want to indulge. Or just snack on as is throughout the day and get your protein fill. The walnuts are optional, but we strongly suggest adding them as the crunch is a must. Feel free to also add blueberries, chocolate chips, coconut, etc. to spice up the recipe and let us know how it turns out! Enjoy!

What You’ll Need:

  • 4 ripe bananas
  • 4 pastured eggs
  • 1/2 cup organic almond butter*
  • 4 T coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup organic almond flour (or almond meal)
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of sea salt
  • 1/2 cup chopped walnuts, optional

What to Do:

  1. Preheat oven to 350°. In a large bowl, mash your bananas, eggs, almond butter, coconut oil and vanilla together.
  2. In a separate, smaller bowl, mix together almond flour, cinnamon, ginger, baking soda, baking powder and sea salt.
  3. Add your dry mixture to your wet mixture and combine well. Add chopped walnuts and mix
  4. Grease the bottom and sides of a loaf pan with coconut oil or butter and pour in your bread mixture.
  5. Bake in preheated oven for 50-60 minutes or until it is nicely browned and the middle is firm. Stick a toothpick in it and make sure it comes out clean to be sure!

*Almond butter: super easy to make and no need for a fancy vitamix. Simply roast your almonds (we make 1 pound at a time) in a 350° oven for about 10 minutes or until fragrant and slightly darker. Let cool and process in your food processor with a dash or two of salt for 10 minutes or until it becomes creamy and no longer a powder.

Makes 1 loaf  Adapted from Civilized Caveman Cooking