This banana bread is different from others I’ve posted!
It’s so SO delicious and moist and healthy, but a little
bit different texture that will way less dry than normal.
It’s my new go-to. The touch of almond takes it next level!
Here is the recipe: enjoy!
- 4 ripe bananas
- ½ cup coconut oil – melted
- 1/3 cup raw honey
- Splash almond extract (about 1 tsp)
- 4 large eggs
- 1 cup almond flour – sifted
- ¼ cup shredded coconut
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- Fresh or dried cherries (optional!)Instructions
Heat the oven to 350°F.
Line a loaf pan with parchment paper.
In a mixing bowl, mash the bananas with a fork. Add the coconut oil, honey, almond extract, and eggs, and mix until well combined.
In a separate mixing bowl, combine the almond flour, shredded coconut, salt, cinnamon, and baking soda until well combined. Gradually add into the banana mixture, mixing continuously, until a smooth batter forms.
Pour the batter into the prepared loaf pan and bake in the oven until a toothpick inserted into the thickest part of loaf comes out clean, 45 to 55 minutes.
Remove from the oven, transfer to a wire rack, and let rest for about 15 minutes before removing from the pan.
Slice and serve while still warm. YUM!