Banana bread was one of the very first things I learned how to bake. So that should tell you how easy it is to make this banana bread!
This recipe has been adapted over the years as I got healthier and healthier. I used to use a full cup of white sugar!
When I started making this almond flour I did not notice a taste difference, in fact, I think it actually got better!
For this recipe I used almonds, but you can use anything you have on hand and it will taste great cashews, pecans, walnuts, whatever. I always make this when I end up with some overripe bananas that need to be used up, so it’s one of those recipes were you can just use whatever you have on hand and it will work.
I made muffins this time so it was in small portions for Penelope and also myself, but usually I make it in a loaf form. I usually will put half in the freezer, so I don’t eat it all at once!
- 1/2 cup of melted butter
- 1/2 cup of rapadura sugar
- 3 or 4 ripe bananas
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups almond flour
- 1 cup chopped almonds (soaked and dehydrated first)
- 1/2 teaspoon vanilla
- 2 eggs
Now a fancy chef would tell you to cream the butter, sugar and eggs together, then add the bananas, cinnamon and cloves, then sift the flour, baking soda and powder in a separate bowl, with the nuts, and then slowly blend them together.
Have I ever done that? HECK NO.
I dump everything into the bowl, at the same time, don’t sift the flour either, just dump it and mix it together. Pour into a bread pan or a cupcake pan and bake at 325 for about a half hour or until you can stick a knife in it and it comes out clean.
And it tastes amazing!! Hope you like it too!
If you are interested in more healthy sweet treats,check out my ecookbook Gluten-Free, Grain-Free Baking. And you also might want to get on my email newsletter list, to be the first to know about discounts and new books coming out.