This almond flour banana bread is moist and delicious. It's not only wheat-free, gluten-free, grain-free, but dairy-free as well. I can't even tell that this banana bread is not made with wheat flour, at least by taste. My taste testers couldn't either, and they loved it. My body can tell that it's wheat-free because I don't get the usual symptoms that come from eating wheat.
Make your own almond flour
You can either buy almond flour, or do as I prefer and make your own almond flour from the pulp left over from making almond milk. Or of course you could also grind your own in a food processor or coffee grinder. If you are going to grind it from whole almonds rather than using almond pulp I would still recommend first soaking the almonds from 5-12 hours and then discarding the soak water, rinsing and dehydrating them until crisp. You can then grind the dry almonds into flour, and they will be much more easily digestible. Read the full article on how to make your own almond flour here.
Preheat oven to 350 degrees F.
Grease baking pan, loaf pan or muffin tray with coconut oil.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a medium sized bowl or a food processor, in the order listed.
Add wet ingredients to dry ingredients and mix thoroughly until there are no lumps.
Transfer the batter to baking pan or muffin tray.
Bake for approximately 20-25 minutes for muffins, or 35-40 minutes for a loaf. Check to see if done by inserting a toothpick into the center then pulling it out, if it comes out clean the loaf or muffins are done.
Let cool in pan for 5-10 minutes before removing. Cool on wire rack.
* If you have 4-5 bananas, double the recipe.
- serve cut in half and spread with cream cheese or butter
- top with chocolate frosting (try mixing coconut oil, raw cacao or chocolate powder and liquid sweetener such as honey or coconut nectar to use as a healthier frosting).