PAY ATTENTION TO FOOD ALLERGIES/SENSITIVITIES:
Ingredients (1 loaf):
- 2 medium ripe bananas (mashed for about 1 cup)
- 3 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 tbsp coconut flour (helps with texture)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
- 1/4 cup chopped walnuts or pecans (optional)
- 2–3 tbsp erythritol, monk fruit, or stevia blend (optional, depending on sweetness of bananas)
Instructions:
- Preheat oven to 350°F (175°C). Line a 9x5 loaf pan with parchment or lightly grease.
- Mash bananas in a bowl. Whisk in eggs, oil/butter, and vanilla.
- In another bowl, mix almond flour, coconut flour, baking soda, cinnamon, salt, and sweetener if using.
- Stir dry ingredients into wet until just combined.
- Fold in nuts if desired (allergic? don't use).
- Pour batter into loaf pan and smooth top.
- Bake 40–50 minutes, or until a toothpick comes out clean.
- Cool completely before slicing (almond flour breads firm up as they cool).
Nutrition (per slice, ~12 slices, without nuts):
- Calories: ~160
- Net carbs: ~4–5 g
- Protein: ~5 g
- Fat: ~13 g