top of page

Moist and Scrumptious Banana Bread

Banana bread has been around for a while. Some say it goes back to the early 1900's. It's a great way to use up all those not-so-appealing leftovers. ​By the way, a banana isn't just a fruit, it's a berry. Fascinating, right?!

​

This recipe is gluten-free, super moist, and simply yummy with its perfectly balanced spices and a hint of sweetness. So satisfying with a cuppa. Perfect with a drizzle of honey or with fresh preserves on the side.

Ingredients

  • 2 cups of fine almond flour

  • 3 overripe bananas

  • 2 eggs

  • 1 tbs baking powder

  • 1/2 tsp sea salt

  • 1 heaping tsp of real vanilla extract

  • 1/3 cup of maple syrup

  • 1/3 cup of walnuts or chocolate chips

  • 1 tsp cinnamon

​

Banana bread 3 final grunge.jpg

Method

  • Grease a 9x5 loaf pan and set aside.

  • Mush your ripe bananas with a fork and then add all ingredients until well combined. This can be either done prairie-style--by hand--or with a stand mixer.

  • Pour all ingredients into your greased pan and bake on center rack for 52-55 minutes at 325 deg.

  • (Check with your pick or fork to see if it comes out clean and done.

  • Completely cool, then gently go around loaf pan with knife to loosen the loaf, and then pop it out. Cut into slices.

​

Lasts in room temp for about four to five days, seven days in the fridge.

bottom of page