This moist banana bread is good on its own, but we like it with chocolate chips. Walnuts, cranberries, or cherries would be delightful as well.
This recipe works for SCD when you exclude the chocolate chips. In place of chocolate, try walnuts, or dried fruit such as cherries, dates or figs for a richly flavored substitute.
The chocolate I use is made without soy lecithin. It is really difficult to find chocolate made with cocoa butter instead of soy lecithin, so I use these chips.
Banana Bread (using almond flour)While I initailly listed the baking temperature lower than it is now, you can probably set it at 325°F/165C or possibly 350°F/175°C, depending on your oven. The baking time will shorten as well, and it may be a bit darker on the outside. This recipe can fill two small baking loaf pans, or one big pan. Any pan will work. I double this recipe to make two loaves, each fitting in a Pyrex 1.5 quart (4½” x 8½” x 3″) glass loaf pan. If you want to be able to take the loaf out of the pan in one piece, line the pan with parchment paper and then pour the batter in the pan.
Ingredients and preparation
- 1/4 cup of honey (or other sweetener, such as maple syrup))
- 3 tablespoons of butter, melted (vegetable shortening or coconut oil works too, or leave it out for a low-fat version)
- 2 eggs
- 2 very ripe bananas
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 1/2 cups of almond flour (or almond meal)
- 1 cup of semi-sweet chocolate chips, walnuts, or dried fruit (optional)
- Preheat oven to 325 degrees F.
- Mix all the wet ingredients together in a bowl until well blended.
- Now add dry ingredients and mix well again.
- Bake for 45 minutes, or until a toothpick comes out clean from the middle of the loaf. If you’re making muffins, cut the time to 25 minutes.
- Cool and cut, or store covered. I usually double the recipe and store the extra loaves in the refrigerator.