For the last couple of days, my 6-year-old has been requesting that we undertake a baking project. With lots of snow on the ground and more forecasted to come, this seemed like a good day. We decided to try something new and made grain-free banana bread.
It smelled amazing as it cooked, and we were all counting down the minutes until it would be done baking. When it was done, it was moist and delicious. We polished off the loaf (with my 6-year-old eating about ¾ of it) in one afternoon.
Grain-free Banana Bread Recipe
4 bananas (about 2 cups) mashed
3 large eggs
1 tablespoon ground vanilla beans (I wrote about why I love them HERE)
1 tablespoon ground cinnamon (or 1 tablespoon Chai Spice Mix, find my recipe HERE)
1 tablespoon honey, optional
¼ cup coconut oil
½ teaspoon salt
2 cups almond flour
additional coconut oil for greasing pan
Puree the bananas in a food processor, adding the eggs, vanilla, cinnamon, and salt. Pulse until all ingredients are all incorporated and the mixture is smooth.
Pulse in the almond flour.
Pour batter into a greased, standard size loaf pan.
Bake in a 350° preheated oven for 60-75 minutes.
Remove from oven. Allow to cool completely before slicing.