I know, I haven’t posted a recipe in an age!
Truth be told, I wanted to write this one down somewhere safe so I don’t lose it! I seem to be making lots of banana bread these days as the family run hot and cold with bananas. I can’t bear to waste them.
I love using almond meal in cake recipes as it’s so tasty and nutritious as well as making the banana bread gluten free. This recipe also happens to be dairy free (as long as you don’t serve it with lashings of grass-fed butter!!)
This almond meal banana bread has a beautifully soft and light texture and is not overly sweet. It’s super filling, so one piece is plenty.
Almond Meal Banana Bread
2 1/2 cups almond meal
3 medium bananas (super ripe with black spots for best results)
1/4 cup melted coconut oil (or butter)
1/2 cup coconut sugar
1 teaspoon baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon bicarb soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup walnuts (optional but yummy)
Preheat the oven to 160oC. Line a loaf tin with some non-toxic baking paper.
Mash the bananas and whisk with the eggs, vanilla extract and coconut oil.
Add the rest of the ingredients and mix well (save a few walnuts for the top).
Pour into your loaf pan and bake for 50-60 minutes or until a skewer comes out clean.
Let cool in the pan for 20-30minutes. Store in the fridge. Use a bread knife to cut.
*note: I like to keep the walnuts chunky but you can chop them up if you want.
To save time, I sometimes make this in the Thermomix. Just whizz the banana, egg, vanilla and oil on speed 7 for ten seconds, add other ingredients (except walnuts) and whizz on speed 5 for ten seconds or until it’s all incorporated. Add walnuts and mix in, on reverse, speed 5 for five seconds.
I have loads of other banana bread recipes if you want to try something different, but I hope you love this almond meal banana bread as much as we do!