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.
I usually double the recipe and store the extra loaves in the refrigerator.
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 honey (or other sweetener, such as maple syrup))
- 3 tablespoons unsalted butter, melted (or ghee, vegetable shortening, or coconut oil, or leave it out for a lower-fat version)
- 2 large eggs
- 2 very ripe bananas
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups almond flour (or almond meal)
- 1 cup semi-sweet chocolate chips, walnuts, or dried fruit (optional)
- Preheat oven to 325°F (165°C, or gas mark 3).
- Mix all the wet ingredients together in a bowl until well blended.
- Aadd dry ingredients to the wet 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, change the baking time to 25 minutes.
- Cool and slice. Store covered at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.