This is the most forgiving, tasty banana bread we have ever had.  When I say forgiving I mean this recipe is super adaptable.  I have made it using 2 eggs, 1 egg, less oil, 1 less banana, less sugar, no flax meal, and it always turns out great.  I adapted my Banana Cherry Walnut Loaf by using Almond flour - so moist and nutrient dense plus a healthy alternative all the way around.

1 rounded cup blanched almond flour

1/2 cup tapioca starch

1 tsp. baking soda

1 tsp GF baking powder

2 Tblsp. ground flax meal (optional)

3/4 tsp. Xanthan Gum

2 large eggs

1/2 cup coconut sugar

3 Tblsp. Avocado Oil

1 tsp. vanilla

3 ripe bananas mashed with a fork - large or small whatever you have on hand

2/3 cup chopped walnuts

Lightly grease a loaf pan with butter, and preheat the oven to 350 degrees.  In a medium size bowl whisk together:  almond flour, tapioca starch, baking soda, baking powder, flax meal, xanthan gum then set aside.

In another bowl whisk the eggs until frothy.  Whisk in the sugar, oil, vanilla and mashed bananas until well combined.  Add to the dry ingredients, lightly mixing then add in the walnuts to combine.  Pour into the prepared pan and bake 1 hour.

Great as a mid afternoon snack, great for breakfast or as a part of lunch served with sliced cheese and raw veggies.





Ina Gawne

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