About the Recipe
This classic banana nut bread is a staple that I keep coming back to time and time again. It’s simple, wholesome, and absolutely delicious—especially with a spread of almond butter and a sprinkle of cinnamon on top. This version is low in refined sugar, gluten-free, and dairy-free, making it a feel-good treat you’ll love to bake!
Ingredients
3 super ripe bananas
2 eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1/4 cup coconut sugar
1/4 cup gluten-free flour
2 cups of almond flour
1/2 tbsp cinnamon
1/2 cup walnuts, crumbled (or any nut you want)
1/2 tsp baking soda
1 tsp baking powder
pinch of salt
** add more nuts for topping
Preparation
Preheat oven to 350F and line your loaf pan with parchment paper. Now mash up your bananas and mix it in with your eggs and almond milk.
Next, add in all your dry ingredients and mix until well combined
Pour it into your loaf pan, topping it with some extra walnuts and sprinkling some more cinnamon on top before popping it in the oven.
Bake for about 50 minutes at 350F, and completely cool it before cutting and serving. Sometimes upon serving, topping your slice with almond butter is just elite!