What’s the hardest part about making the perfect banana bread? Being patient.
Nothing makes a better banana bread then very ripe bananas, in fact, the more disgusting those bananas look rotting on your counter, the better the banana bread is going to taste. The grocery store near my house only sells very green bananas so it often takes up to a month for them to ripen to the perfect mushy, dark brown state.
Originally I was going to post a gluten free Banana Bread recipe that I used to make that was always a winner in my household, it was really moist and packed full of flavour.
I created an SCD equivalent version that SA admits tastes better then the original, which is saying A LOT. This banana bread really does deserve the title of ‘The Best’ as its light, incredibly moist and full of banana flavour.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
- 2 1/2 cups almond flour
- 1/2 tsp baking soda
- 2 eggs
- 1/4 cup honey or other sweetener
- 3 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- 4 very ripe bananas
- 1/3 cup chopped walnuts
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In a mixing bowl combine the baking soda and almond flour
- Next add in the eggs, honey, melted coconut oil, vanilla and 2 of the bananas, ensure all of the ingredients are mixed well
I like to then add the remaining 2 bananas at the end so they remain in chunks when cooked. Stir in the walnuts
- Line a baking tin with parchment paper (this will make your life a lot easier when trying to remove the bread after baking)
- Bake for 50-55 minutes (after 25-30 minutes of baking I usually cover the bread with tin foil to ensure it doesn't become too dark)
- Insert a tooth pick or skewer into the bread and ensure it comes out clean before removing the bread from the oven. Let it cool for a few minutes before removing from the baking tin. Enjoy!