ALMOND BANANA BREAD (grain-free)

I am a die-hard banana bread fan and this is one of my absolute faves.  It’s moist and delicious with a rich marzipan-like almond flavour. Hope you love it as much as I do!

Ingredients for one loaf:

Almond Banana Bread topped with crunchy almond butter, raspberries, sliced banana, grain-free granola, and bee pollen.

• 3 pasture-raised eggs

• 1/2 cup Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut sugar)

• 1/3 cup avocado oil

• 4 medium ripe bananas, mashed

• 1 1/2 tsp apple cider vinegar

• 1 to 2 tsp pure almond extract*

• 1 1/2 cups almond flour

• 1/3 cup arrowroot flour

• 2 Tbsp coconut flour

• 2 tsp ground Ceylon cinnamon

• 1 tsp baking soda

• 1/4 tsp sea salt

• 1 cup well-chopped almonds (optional, or substitute chocolate chunks)

Instructions:

1. Preheat oven to 350F and grease an 8.5 x 4.5" standard loaf pan.

2. In a large bowl, using a hand mixer, beat together eggs, sweetener, and oil.  Add mashed banana, apple cider vinegar, and almond extract, and blend well.

3. In a separate bowl, mix together almond flour, arrowroot flour, coconut flour, cinnamon, baking soda, and salt.  Add to wet ingredients and stir until just combined. Fold in nuts.

4. Scrape the batter into prepared loaf pan. Bake for 45 to 50 minutes, or until top golden brown and a toothpick inserted into the middle of the cake comes out clean.

5. Cool in pan for 10 to 15 minutes, then remove to wire rack to finish cooling.

Almond Banana Bread can be stored in an airtight container at room temperature for 3 days, in the fridge for a week, or well-wrapped in the freezer for up to 2 months.

*Note: For a mild almond taste, use 1 tsp pure almond extract. Increase to 2 tsp (my preference) for a more pronounced marzipan flavour.

Almond Banana Bread, topped with warm almond butter and homemade raspberry chia jam.