Almond-Flour Banana Bread

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (nuts)

  Carbohydrates (banana, maple syrup)

  Fat (nuts, oil)

  Fiber (banana, nuts)

  Other (almonds are a good source of vitamin E, magnesium, zinc, and B vitamins)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Dense

  Nutty

  Sweet

  Rich

  Warm

  Cozy

Confession: I let bananas get brown on purpose just so I can have an excuse to make banana bread. I’ve made quite a few variations over the years  but this recipe topped with an extra banana hits the spot like no other. It typically doesn’t last more than a few days in my home!

It’s officially Alec’s favorite version and one of my favorite breakfasts filled with both protein and healthy fats from the almond flour, ground flax, and walnuts.

Despite being a naturally gluten free bread, it comes out moist and holds together well. Sweetened naturally with maple syrup and banana, its sure to be a hit in your home as well!

Allergen: Nuts, egg, dairy (option)

Servings: 6-8 slices

Prep time: 10 minutes

Cook time: 45 minutes

Total Time: 55 minutes

Ingredients:

2 brown bananas, mashed

(Optional: an additional 1 ripe banana, sliced down middle length wise- for top)

2 eggs*

1/4 cup maple syrup

2 tbsp ghee** (or melted grass-fed butter)

1 tsp vanilla extract

2 cups finely ground, unblanched almond flour

2 tbsp ground flax seed

1/2 tsp cinnamon

1/4 tsp salt

2 tsp baking powder

1/4 cup chopped walnuts

Tip: For vegan option, make flax “eggs” using 2 tbsp of ground flax and 6 tbsp water. Whisk together and set aside for 5 minutes before adding to batter. Omit extra 2 tbsp ground flax. 

Directions:

1. Preheat oven to 350F.

2. Mash brown bananas until they reach a pudding like consistency. 

3. To the banana, add the remaining wet ingredients. Whisk together. Once combined, mix in ground flax.

4. In a separate bowl, combine dry ingredients (except walnuts).

5. Gradually add dry mixture to wet 1 cup at a time until thoroughly combined. 

6. Fold in walnuts (save a handful for topping).

7. Add to bread baking pan lined with parchment or greased with butter or coconut oil (I prefer parchment because it’s so much easier to just pop the bread out which can be challenging especially with gluten free breads).

8. Top with banana slice and chopped walnuts (optional). Bake for 45 minutes or until knife comes out clean.

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