Almond Banana Bread

Almond Banana Bread

 Bananas are like a fine wine or Jennifer Aniston… they only get better with age. Now, for bananas sake, I’m talking about aging a week. But, how cool are bananas? Really. Hellllooooo, Chiquita! What other fruit do you know that gets sweeter overtime? 

I’ve made a lot of banana bread in my day. Some of my fondest memories are late night bake-a-thons with my sister during the holidays or when I would bake huge loaves for all my sorority, ADPi sisters {PiLove}. By far, my favorite continues to be chocolate chip banana bread with walnuts. Mmmm. Although right now, since I’ve cut sugar completely out of my diet,  woo paleo lean out challenge!,  I wanted to create something that I could enjoy guilt free! Some people don’t like nuts or fruit in their baked goods, but I think its the best way to dress “a good” up. There is no need to add honey, maple, or coconut sugar to this recipe, the overly rip bananas give it all the sweetness it needs. Enjoy a slice with your morning coffee, an afternoon snack, or even a late night dessert.

Simply Enjoy!


Almond Banana Bread
Write a review
  1. 3 ripe bananas
  2. 3 tablespoons coconut oil, melted
  3. 5 eggs
  4. 2 teaspoons vanilla
  5. 1 teaspoon apple cider vinegar
  6. 3/4 cup almond flour
  7. 1/4 c + 3 tablespoons tapioca flour
  8. 1/4 cup cashew flour
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 1/2 cup coconut milk
  12. 1 1/2 tablespoons cinnamon
  13. 1 teaspoon nutmeg
  14. Add-ins: 1/2 cup sliced almonds, dairy-free chocolate chips, walnuts, dried cranberries, or raisins
  1. Preheat oven to 350 degrees.
  2. Grease sides and bottom of a 8x5 inch loaf pan, place a piece of parchment paper inside and use fingers to press paper into pan.
  3. Place coconut oil, eggs, vanilla and vinegar in a bowl of stand mixer and beat on high for 30 seconds.
  4. Combined all dry ingredients in a separate bowl, then add them to the wet ingredients. Beat until well combined.
  5. Mash bananas in a separate bowl and mix in coconut milk, cinnamon and nutmeg. Add banana mixture to the batter and beat on medium until combined.
  6. Remove bowl from stand mixer and mix in add-ins.
  7. Pour batter into prepared loaf pan, and bake for 45 minutes, until toothpick comes out clean.
  8. Remove loaf from oven and allow to cool completely (about 15-20 minutes) before placing on wire rack.
Adapted from Against All Grain
Adapted from Against All Grain
Jamie Danno

Share on FacebookPin on PinterestTweet about this on TwitterEmail to someone