Ingredients

The following ingredients have 4 Servings
  • Cooking spray for the pan ((I use avocado oil spray))
  • 3 large eggs
  • 3 large very ripe bananas (well mashed (1.5 cups))
  • 1 tablespoon vanilla extract
  • 2 tablespoons honey*
  • 2 cups blanched finely ground almond flour ((8 oz)*)
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon Diamond Crystal kosher salt
  • 1 teaspoon baking soda**

Instruction

  • Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.
  • In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
  • Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth.
  • Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to evenly distribute the batter.
  • Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40-50 minutes.
  • Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
  • Cool the bread completely on the cooling rack for about 2 hours. Slice it into 12 slices and serve.