Servings: 1 loaf
Ingredients
- 3 ripe bananas
- 3 eggs
- ¼ cup unpasteurized honey
- 2 tbsp olive oil
- 1 tbsp pure vanilla extract
- 2 cups almond flour
- ¼ cup arrowroot starch
- 1 tbsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder I used a paleo one
- ½ tsp nutmeg
Optional:
- 1/3 cup crushed pecans or walnuts for topping
Instructions
- Preheat oven to 350. Lightly grease a bread pan with coconut oil and then line with parchment paper leaving a little on the ends to be able to lift the bread out after baking.
- Mash bananas in a bowl. Stir in eggs, honey, olive oil and vanilla. Combine well. (I put everything in my food processor and pulse until smooth)
- In a separate bowl, combine the remaining ingredients (minus the nut topping).
- Add the wet to the drink and stir until well combined.
- Pour into bread pan and sprinkle with crushed nuts (if using).
- Bake in the oven for 40-50 minutes (I have a hot oven and did 40).
- Remove from oven and let cool for 30 minutes.
- Using the ends of the parchment paper, lift the bread out of the pan and place on a cooling rack to cool completely.