Ingredients:

  • 3 very ripe bananas, mashed (about 1 1/2 cups / 340g)
  • 2 large eggs, lightly beaten
  • 1/3 cup (80ml) melted coconut oil or unsalted butter, cooled slightly
  • 1/4 cup (60ml) maple syrup or honey
  • 1 teaspoon vanilla extract
  • 3 cups (288g) blanched almond flour, finely ground
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (dark, milk, or white – your call!) (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) your loaf pan.
  2. In a large bowl, mash the bananas until mostly smooth, with a few lumps remaining.
  3. Add the beaten eggs, melted coconut oil (or butter), maple syrup (or honey), and vanilla extract to the mashed bananas. Whisk until well combined.
  4. In a separate medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg (if using), and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  6. If using walnuts, pecans, or chocolate chips, gently fold them into the batter.
  7. Pour the batter into the prepared loaf pan, spreading evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top starts to brown too quickly, tent it loosely with foil.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.