Almond Flour Banana Bread

makes one 9″ x 5″ loaf pan

Photo by Missy T.
Adapted from detoxinista.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from detoxinista.com

Ingredients

  • 3

    cups almond meal

  • 2

    teaspoons baking soda

  • 1/2

    teaspoon sea salt

  • 1/4

    cup coconut oil, melted

  • 1/4

    cup + 2 Tablespoons freshly ground chia seeds

  • 3/4

    cup water

  • 2

    very ripe bananas, about 3/4 cup mashed

  • 1

    Tablespoon vanilla extract

  • 1

    Tablespoon ground cinnamon

  • 1/4

    cup honey (or maple syrup, for vegans)

  • coconut oil, for greasing pan

Directions

Preheat oven to 350F and grease a 9″ x 5″ loaf pan well. Using a coffee or spice grinder, grind the chia seeds first, then measure what you need for the recipe. (I measured out 1/4 cup of seeds before grinding, which turned out to be more than what I needed after they were ground.) Mix 1/4 cup of the ground chia seeds with 3/4 cup water, and allow to sit in the fridge for 15 minutes to gel into “chia eggs.” Combine the rest of the ingredients in a medium bowl, add the chilled chia eggs, and mix well until a batter is formed. Transfer to the greased loaf pan, and use a spatula to smooth the top. Bake for 35-45 minutes, until the golden brown and when a knife inserted in the center of the loaf comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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