Anyone else overbuy bananas every week in hopes that they don’t all get eaten so that you have an excuse to make banana bread?
I love a good homemade banana bread. Something about the way it smells on a lazy Sunday morning while we are all still in pajamas is so comforting!
This banana bread is grain free, dairy free and gluten free, and is sweetened naturally with the overripe bananas and maple syrup. Top it with your favorite spread or nut butter and it makes for a great breakfast that even my picky five-year-old loves 🙂
Ingredients:
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tsp pumpkin pie spice (fine to omit if you don’t have this)
1/4 tsp nutmeg
3/4 cups almond flour
1/4 cup coconut flour
2 tbsp melted coconut oil
2 eggs
2 mashed, super ripe bananas
1/4 cup maple syrup
2 tsp vanilla extract
Mix all dry ingredients together in a bowl. In separate bowl, mix remaining ingredients (coconut oil, eggs, mashed bananas, maple syrup, vanilla). Mix wet and dry ingredients together (do not over mix). Put mixture into a greased loaf pan and bake for 45-50 minutes at 350! Let cool fully, and then devour.
