Ingredients
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3 large ripe bananas, mashed (the riper the better for natural sweetness)
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3 large eggs, room temperature
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2 cups superfine almond flour
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1/4 cup melted coconut oil (or grass-fed butter)
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1/2 cup granulated erythritol or monk fruit sweetener
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1 tsp baking soda
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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1/4 tsp salt
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Optional: 1/2 cup chopped walnuts or sugar-free dark chocolate chips
Instructions
1. Preparation
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Preheat your oven to 175°C (350°F).
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Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper for easy removal.
2. Mix Wet Ingredients
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In a large mixing bowl, mash the bananas until mostly smooth.
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Whisk in the eggs, melted coconut oil, vanilla extract, and sweetener until well combined.
3. Incorporate Dry Ingredients
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Add the almond flour, baking soda, cinnamon, and salt directly to the wet mixture.
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Stir until just combined, being careful not to over-mix.
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If using walnuts or chocolate chips, gently fold them in now.
4. Bake
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 45–55 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Serve
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Let the bread cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
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Slice and serve plain, or with a dollop of almond butter for a delicious snack.