Almond Flour Banana Bread

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

Bread

2 ½ cups almond flour

1 tablespoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup coconut sugar

4 ripe bananas, mashed

¼ cup coconut oil, melted

2 large eggs

1 teaspoon vanilla extract

Cinnamon Sugar

3 tablespoons coconut sugar

1 tablespoon ground cinnamon

2 tablespoons coconut oil, melted

Maple Tahini Glaze (Optional Topping)

1/4 cup tahini

3 tablespoons maple syrup

pinch of salt

Directions

Preheat oven to 350℉. Grease and line 9x5 loaf pan with parchment paper.

Whisk together the cinnamon sugar ingredients and set aside.

In a medium bowl, whisk together almond flour, baking soda, salt, cinnamon and nutmeg.

In a separate bowl, mash the bananas. Add coconut sugar, coconut oil, eggs, vanilla extract and whisk together until combined. (You'll have lumps and that's fine)

Gradually whisk in the almond flour mixture into the wet mixture until smooth and flour disappears.

Transfer mixture to prepared loaf pan and top with cinnamon sugar mixture.

Bake for 50-60 minutes or until a toothpick comes out clean. Lightly cover the loaf pan with aluminum foil halfway through to prevent the top from burning.

While the banana bread is baking, make the glaze by whisking all the ingredients together. Depending on the thickness of your tahini you may need to add a bit of water to thin it out.

Allow the bread to cool down for about 10 minutes. Slice and drizzle with glaze. I suggest adding glaze when serving.

Nutrition

• Calories: 200
• Total Fat: 20 g