- 3 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt (or kosher)
- 3 large eggs
- 2 bananas (large very ripe)
- 1/2 cup coconut sugar
- 4 tablespoons coconut oil (melted, or butter)
- 1 tablespoon pure vanilla extract
- 1/2 cup chopped walnuts (optional)
PER SERVING *
|Calories830Calories from Fat590|
|% DAILY VALUE*|
|Calories from Fat590|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Paul F. 12 days ago
This was absolutely great!!! I used butter and about 1/4 cups of sugar. Very ripe bananas provide good “sweetness”. The whole family enjoyed. Fourth one cooking now... Thank you!!!!!
Meg B. 25 days ago
i can already tell this is going to taste great! Just had these out of the oven and waiting to cool. it looks so good and fluffy i just cant wait to try em.. wish i could upload pics. i made them in large cupcakes bake pan and it came out beautifully. replaced coconut sugar with brown sugar. i forgot to fold in the nuts before pouring into pans so i sprinkled coconut flakes, chocolate chips and walnuts on top of each then used a skewer to stir them in. i really wasnt expecting the fluffiness, its a keeper!
Sandra Teng 6 Aug
Great tasting and beautiful looking loaf!
Brandon Esposito 23 Jul
Awesome! Easy to make and tasted great!
Amy W. 17 May
Delicious! This my new banana bread recipe!
Heather Brown 16 Jan
Moist with just the right amount of sweetness!
Dalia H. 13 Dec 2017
Was really good. Tasted like regular banana bread the top of mine was burning even before the 45 min timer not sure why. Also, I used monkfruit instead of coconut sugar and it was good.
Hilary D. 7 Feb 2016
this is one i'll make again and again! I didn't have coconut sugar so I used clear honey instead but other than that, kept to the recipe. SO tasty! it kept in the fridge for a week, wrapped in foil, just as moist as the day I made it. really great to have a thick slice as a snack rather than reaching for chocolate.