Banana bread has been one of the big winners of lockdown, with millions of people across the country baking this fruity treat. If you can’t find flour, you can still make this isolation staple by swapping normal self-raising for almond flour. You’ll also need to add a little baking powder to help the bread achieve a good rise and a tantalising structure. Throw in some cinnamon and vanilla extract to make your flour-free banana bread even tastier.
Total time and servings
- 5 mins
- 33 mins
- 38 mins
- 2 cups almond flour
- 2 tbsp granulated sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large overripe bananas
- 2 eggs
- 1/2 cup coconut oil
- 1 tsp vanilla extract
Preheat oven to 350F/180C. Grease a loaf pan or 10 x 10-inch square pan and set aside.
In a large mixing bowl, combine the dry ingredients and mix well.
In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs/eggs and whisk together.
Combine wet and dry mixture and mix until fully incorporated. Pour into the greased pan.
Bake for 40-50 minutes (square pan tends to be around the 40-minute mark, loaf pan 45-50 minute mark!), or until a toothpick comes out clean from the centre.
Let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Slice and enjoy.