It may sound crazy to start a recipe post for Almond Flour Banana Bread with a declaration that our family eats grains. In fact, we thoroughly like grains and have no issues consuming them. We enjoy homemade pancakes, homemade bread, and homemade pizza. Just to name a few.
I understand that some people truly can not tolerate gluten, but I believe organic and/or prepared grains are a good choice for many people, including our family. You can read more about how our family eats here.
With that said, I am going to share a banana bread recipe made with a grain-free flour, almond flour.
Last year a friend was looking to go in on a bulk almond flour order from Honeyville. I’m always game for trying “new” real food so I went in on a few pounds. At first I was clueless on how to use it!
Some of my experiments were total flops and others were more than praiseworthy. This recipes is one of those praiseworthy results. Perfectly moist, naturally-sweetened, and absolutely delicious. So heavenly, it’s now a regular staple on our breakfast table and quite simply the best banana bread ever, whether you consume grains or adhere to a grain-free diet.
I regularly break out the almond flour for its moist texture when baked and added nutritional benefits. The texture it provides baked goods cannot be matched by any wheat variety which is why this almond flour banana bread is simply the best. Trust me, friend!
Almond Flour Banana Bread
Preheat the oven to 350ºF.
Grease a large bread pan with butter or coconut oil.
In a large bowl mix together the dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
In a medium size bowl, whisk together the eggs. Add in the honey, yogurt, mashed bananas, and vanilla. Whisk together until combined.
Stir the wet ingredients into the dry ingredients until combined. Fold in the chopped walnuts.
Pour the batter into a large bread pan and bake for 50-60 minutes until the center is firm.
Allow to cool. Remove from pan.
Slice and enjoy with lots of pastured butter!
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