Banana bread is one of my favorite comfort foods to have for breakfast during the fall and winter months. However, most banana bread recipes are laden with lots of fat and refined sugar. So, I changed that, allowing me to indulge in a moist, delicious banana bread without the guilt! Here’s the skinny on this recipe:
- This tasty, comforting bread is made with almond flour, so it’s naturally gluten free and paleo as well (grain free)
- The fat in this recipe comes from almond butter, which is a healthy fat and good for you. It also allows the recipe to be dairy free (no butter) and healthier than using oils.
- There is no refined sugar in the bread; I used a couple of tablespoons of pure maple syrup to add a lovely sweetness that complements the natural sweetness of the bananas.
- I added a slightly crunchy, sweet (but dairy free) streusel on top using a small amount of shortening instead of butter, but you can omit the streusel if you’re concerned about refined sugar. Alternatively, you can replace the refined sugars with coconut sugar. Just be careful not to add too much coconut sugar, as it has a very intense flavor and can be overpowering.
- Once the bread is fully cooled, wrap it in a piece of parchment paper, then aluminum foil.
- I find that storing this bread in the fridge keeps it fresh and moist longer. It also makes it easier to slice when it’s chilled. To serve, remove from the fridge and slice what you’d like. Wrap the rest and return to the fridge for another time.
- You can toast the bread or pop in the microwave for a few seconds to take the chill out.
- If toasting, I recommend toasting the bread flat rather than putting vertical in a standard toaster, as the bread is delicate and could be difficult to remove from the toaster. You can also place the bread in a warm oven for a few minutes.
- This bread is great to have on hand for holiday guests or to pack up and give as a gift!
- Individual loaves can be wrapped in parchment and placed in a freezer-safe bag and frozen for up to one month.
Grain Free, Dairy Free Banana-Walnut Bread
- 3-4 ripe bananas, mashed
- 1/2 cup almond butter, at room temperature
- 1 egg, beaten, at room temp
- 1 tsp. good quality vanilla extract
- 1 1/2 cups almond flour (I prefer superfine, blanched)
- 1 tsp. baking soda
- 1/4 tsp. fine sea salt
- 1 tsp. cinnamon
- 2 Tbsp. pure maple syrup
- A good handful of chopped walnuts
- For the streusel topping (optional):
- 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 tsp. cinnamon
- 4 Tbsp. vegetable shortening
- Step 1 In a large bowl, combine the almond flour, baking soda, salt and cinnamon.
- Step 2 In a separate bowl, combine the mashed bananas, beaten egg and almond butter. Mix well.
- Step 3 Add the banana mixture to the dry ingredients and using a silicone spoon, stir well to combine. The batter will be sticky, so using a silicone spoon is easier than a wooden spoon.
- Step 4 In a small bowl, combine the streusel ingredients and using clean hands, massage the ingredients together, ensuring that the shortening, sugars and flour is well incorporated. The mixture should be crumbly.
- Step 5 Spray a loaf pan with canola or coconut oil and line with parchment, if desired.
- Step 6 Spoon the batter into the loaf pan and spread evenly. Top with the streusel topping, if using.
- Step 7 Bake at 350 degrees for about 45-50 minutes or until a toothpick comes out clean.
- Step 8 Allow to cool slightly before serving. If using parchment, simply grab the parchment from the sides and carefully lift the warm bread from the loaf pan. Place on a bread board or plate to slice.