Lately I have been craving delicious and easy sweets. When I crave sweets I first like to look inward and see why I may be wanting or craving that. Most of the time it’s because my body is needing Vitamins A, B1, B2, B6 and C that are often times found in fruits! This banana bread is the perfect fix for that craving, and it definitely helps with the sweet craving. I love this bread as a breakfast or brunch. It is delicious with a little almond butter spread on it! The best part about this bread is that it is low-carb. I think we all can see how hard it is to eat low-carb when eating. This bread keeps the carbs and sugar out of your sweet tooth mind & body!
Can I use another flour?
With almond flour breads, it is important to note that this cannot be swapped out 1:1 for anything. It will mess up the recipe because almond flour has a very different consistency than other flours.
The best thing about making this banana bread is that you only need to put it in in a bowl to mix it and then straight into a bread pan and into the oven. It is very little mess, very little clean up, and healthy ingredients!
- Large Mixing Bowl
- Bread Pan
- Overripe Bananas
- Coconut Oil
- Almond Flour
- Baking Powder
- Monk Fruit Sugar
- Walnuts (optional)
Step 1: Prep & Preheat
Preheat your oven to 350º. Grease a bread pan or line it with parchment paper. Melt your coconut oil in the microwave.
Step 2: Mash & Mix
In a large bowl, mash your overripe bananas. Once they are completely mashed without any large chunks, add in your eggs, melted coconut oil, and vanilla. Stir this until they are well combined. Then, add in your cinnamon, almond flour, baking powder, and monk fruit sugar. Stir until well combined. Fold in the walnuts.
Step 3: Pour & Bake
Pour your batter into your grease bread pan. Put the bread pan in the oven and bake for 45-50 minutes. Check the middle of the bread with a toothpick. If the toothpick comes out clean, the the bread is done! Allow to cool completely and serve!
Save for later:
The best thing about this bread is that it last for 5 days! I like to keep mine in an airtight container on the counter, so I can easily heat it up for breakfast throughout the week. It will keep in the refrigerator for up to 7 days in airtight container. It will keep in the freezer in an airtight container for a month. If you want to reheat it from the freezer, allow it to thaw out at room temperature for 30 minutes first!