I was starting to get FOMO with everyone posting their banana bread online, so here’s a super simple, super delicious, keto, paleo and gluten-free friendly version. But, regardless of whether I’ve used real flour in this bad boy or not, the taste is still bang on!
Enjoy every damn bite.
x3 ripe banana’s. I like to use small, organic ones and I usually wait until they’ve got good black spots all over them – the riper they are, the sweeter they are. They should make about 1.5 cups, once mashed up
x3 large eggs. I like really big, organic eggs. I find the yolks look and taste better.
1/3 cup unrefined, pure maple syrup (or honey)
1/3 coconut oil
1 tsp vanilla extract
3 cups of almond flour. I usually buy the generic Wellness Warehouse version.
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Your favourite dark chocolate & a couple of crushed almonds to sprinkle on top
First, grease your baking tin with butter. My tin is a 9x5inch silicone “tin”. Full disclosure, I’m not sure if that’s the usual size of bread baking tins, because I don’t really bake a lot, lol. But it does the trick with this recipe. The mixture rises to about 1cm from the edge of the tin, which I feel the perfect tea-sized loaf of bread.
Once you’ve greased up that tin, preheat your oven to 160 degrees.
Now for the fun part:
Smash you banana’s in a bowl until most of the big clumps are out. Add all the wet ingredients – the eggs, the oil, the syrup and the vanilla extract.
Whisk together thoroughly.
In a separate bowl, measure out the almond flour, cinnamon, baking powder, soda and salt. Combine so that the dry ingredients are mixed well.
Then add the dry ingredients into the banana mixture. Stirring in carefully and thoroughly. Almond flour can get clumpy, so be sure to stir and flatten the spoon against the bowl edge as you go, to press out any almond flour clumps.
Pour the mixture into your greased baking tin
Pop into the oven for 50mins. You could push it to 55 if you prefer your loaf on the drier side. Because I like a moist loaf 😉 I take it out at 50mins. Poke a toothpick in the centre to check it’s baked through. It should come out clean.
Set on a rack and let it cool.
Serve with butter, honey and a good cup of tea. Bon appetite!
A little extra:
Why do I choose to do a keto, paleo and gluten-free option?
I don’t have a sweet tooth, but when I do feel like something sweet, it tends to be at the most inconvenient times, like at 9am in the morning or just before a long, stressful work meeting. So instead of tucking into something that will have my blood sugar crashing in 40mins flat, I prefer to go for treat options that are easier on my metabolism.
This little tea-loaf is just the thing: I can still get that comforting, cakey taste, without feeling like I need a nap soon after eating it. And because it’s quite fat-dense, you could have it for breakfast even! Don’t knock it till you try it!