Jordan Lindsay Friendly

Nothing says tea time like homemade Almond Flour Banana Bread!

There is nothing like a slice of delicious and moist banana bread to go with a cup of steaming tea or coffee.  And, we have found a fool proof recipe for a #grainfree #sugarfree banana bread care of Kristin Marr at Live Simply.  We have made some #jlf tweaks to this recipe and we highly suggest you add the flavors/nuts/raisins that you want (or have in the cabinet when making it!).

And, this recipe can easily be made as a loaf of bread or muffins!  We like to make muffins because they are easily freezable and can be taken out one at a time (perfect for those weeks of “I don’t know when I am going to find time to cook anything”).

This recipe will make approximately 1 loaf of banana bread or 12 muffins.  The key is whether or not you can make them last more than a day or two!

We usually serve this with some freshly brewed tea or bread.  One thing to note with tea: some of the bag teas contain non-#jlf ingredients.  Typically, fresh tea is a safe bet.  But, we always encourage checking the specific type of tea to make sure it does not contain any *random* ingredients!

Enjoy!

Almond Flour Banana Bread

Ingredients

  • 2 1/2 cups Blanched Almond Flour
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3 pastured eggs (you can substitute 1/4 cup of unsweetened applesauce for one egg)
  • 1/4 to 1/3 cup raw honey (vary it depending on how
  • 1/4 cup whole milk yogurt (homemade) or unsweetened applesauce
  • 2-3 very ripe bananas mashed
  • 1 teaspoon pure vanilla extract (homemade)

Optional Additions

  • 1/4 to 1/2 cup chopped nuts (walnuts or pecans are out favorite)
  • 1/4 to 1/2 cup of raisins
  • 1/2 cup of blueberries

Instructions

Almost finished! And everything was done in the Ninja -- easy clean up!

Almost finished! And everything was done in the Ninja — easy clean up!

  1. Preheat the oven to 350 F.
  2. Grease a large bread pan with butter or coconut oil.  If doing muffins, we recommend using the paper cups and greasing those as well.
  3. In a large bowl mix together the dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
  4. In a medium size bowl, or in your Ninja, whisk together the eggs. Add in the honey, yogurt, mashed bananas,and vanilla. Whisk together until combined.  We usually just put everything in the Ninja and mix it until smooth.
  5. If you are using your Ninja, just pour in the dry ingredients and mix again.  If using a bowl, stir the wet ingredients into the dry ingredients until combined.
  6. Fold in the chopped nuts, raisins or blueberries.
  7. Pour the batter into a large bread pan and bake for 50-60 minutes until the center is firm.
  8. If making muffins, pour into a the muffin tine and bake for 30 to 40 minutes.
  9. Allow to cool. Remove from pan.
  10. Slice and enjoy with lots of pastured butter or some #jlf jam (recipe coming soon)!
    Muffin tins and filled and ready to go! Now, the worst part:  the wait for the muffins to cook!

    Muffin tins and filled and ready to go! Now, the worst part: the wait for the muffins to cook!

    Warm and ready to be consumed!

    Warm and ready to be consumed!