As much as I like to make decadent desserts made with sugar, flour, and all of those other goodies that leave you wanting to come back for more, I also like to experiment with “healthier” recipes that are much cleaner to eat. This bread is made with almond flour instead of refined white flour. It is sweetened with honey instead of white sugar.
The result is, in my opinion, a more nutrient-dense quick bread that is just as tasty as regular banana bread.
We can attest to its tastiness. When I pull a mini loaf from the freezer, the kids and I usually devour the entire loaf in a morning. The almond flour does give it a grittier texture, so if you are not used to baking with almond flour, you might think it is a little different. I buy almond flour at Sam’s Club, but I know people who do not because they feel that the texture is too gritty for baking. So, if you do not use Sam’s brand of almond flour, you may not think it is gritty at all.
Anywho, here’s what goes into the bread and how to put it together.
- 4 eggs
- 4 overripe bananas
- 1/4 cup honey
- 1 Tbsp. vanilla extract
- 2 1/4 cups almond flour
- 2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
Here’s what to do:
- Preheat oven to 350 degrees. Grease four mini loaf pans. (I have had awesome luck with coconut oil spray when I bake.) I suppose you could bake this in a larger loaf pan as well, but I have much better luck with the mini loaves.
- Mash the bananas. This is the perfect job for a four-year-old and a potato masher.
- Add in the rest of the wet ingredients. Mix. Then add the dry ingredients. Mix.
- Pour into four mini loaf pans.
- Bake for 30-40 minutes. 35 minutes seems to be the sweet spot for my oven.
- That’s it!
If you try it, I hope you like it! 🙂
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