ALMOND FLOUR BANANA NUT BREAD
Introduction
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under.
One of the biggest things I learned that helped me on my healing journey was that it is not removing the meals I enjoyed, but swapping out the ingredients in the meals we love with ones that were not going to trigger inflammation in my body. With that shift in mindset, I have been able to embark in a healing journey where I do not feel restricted. I am able to enjoy the foods that others around me are enjoying, without dealing with the inflammation that I would put my body under if I was eating gluten and dairy.
To many, following an anti-inflammatory diet is easy, however, many fall off track because they feel they cannot enjoy delicious food they see others enjoying. Each of the recipes created on this blog are a testament to prove that idea wrong- and this almond flour banana bread does just that!
This bread is low in carbs as its made with almond flour rather than a gluten free flour blend. It's made in one bowl and with just a handful of ingredients you probably already have in your pantry. Keep reading to see how you can make this moist and fluffy delicious banana bread in under one hour.
Table of Contents
Ingredients
2 cups almond flour
2 bananas
2 large eggs *
1/2 cup coconut oil*
2 tablespoons monkfruit sweetener
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup chocolate chips *
1/4 teaspoon salt
*Ingredient Substitutions*
Eggs: The eggs can be substituted with flax eggs to keep the recipe vegan.
Coconut Oil: Opt to use a dairy free butter if preferred
Chocolate Chips: The dairy free chocolate chips are optional (not really) but feel free to include any mixins like walnuts, dried berries, etc.
How to Make the Banana Bread:
Preheat the Oven: Preheat the oven to 350F. Grease and line a loaf pan and set aside.
Combine Dry Ingredients: In a large mixing bowl, combine the dry ingredients. Do not mix the mixins in until the end.
3. Combine the Wet Ingredients: In a separate mixing bowl , whisk together the bananas, eggs, coconut oil and vanilla extract.
4. Combine the Wet & Dry Ingredients: Add the wet ingredients to the bowl with the dry ingredients, and add in any mixins.
5. Bake the Batter : Transfer the batter to a lined pan and bake for 45-50 minutes.
6. Let Cool: Remove the bread from the oven and let cool completely before serving! Enjoy!
Frequently Asked Questions
What ingredients can I substitute?
To keep this dish vegan, substitute the eggs with flax eggs. The coconut oil gives an extra nutty taste to the bread, but you can also substitute this out with dairy free butter if preferred. Also, feel free to change up your mix-ins. You can use a variety of nuts, dried berries or different types of chocolate to personalize this bread.
Why use almond flour rather than 1:1 gluten free flour?
Almond flour has a lower carb count than regular gluten free flour. The lower carb count can help keep this bread blood sugar friendly. Additonally, almond flour is made of one single ingredient, almond meal! Rather than a gluten free flour blend which typically contains a blend of tapioca starch, buckwheat flour, oat flour, etc. making them non paleo compliant.
Storage Instructions
Proper storage is essential to keep banana bread fresh and moist. Here are the recommended storage instructions for banana bread:
Cool Completely: Allow the banana bread to cool completely before attempting to store it. This helps prevent condensation inside the storage container, which can lead to a soggy texture.
Wrap in Plastic Wrap or Foil: Once cooled, tightly wrap the banana bread in plastic wrap or aluminum foil. This helps to retain moisture and prevents the bread from drying out.
Use an Airtight Container: If you prefer, you can place the wrapped banana bread in an airtight container instead of using plastic wrap or foil. Make sure the container is sealed tightly to keep air out and maintain freshness.
Refrigeration (Optional): While banana bread can be stored at room temperature for a few days, refrigeration can extend its shelf life. If you choose to refrigerate it, make sure it's well-wrapped to prevent it from absorbing odors from the fridge.
Avoid Stacking: If storing multiple slices or loaves, place a layer of parchment paper between them to prevent sticking.
Freezing (Long-term Storage): For longer storage, consider freezing banana bread. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or wrap it in aluminum foil. Label with the date for reference. To thaw, let it sit at room temperature or warm it in the oven.
Avoid Moisture: Be cautious about moisture, as it can lead to mold growth. Ensure the banana bread is completely cool before wrapping it, and if condensation forms inside the storage container, wipe it off before sealing again.
If you liked this recipe, be sure to give these a try:
Full Recipe:
Did you make this recipe? Be sure to post on instagram and tag @damngoodthyme to be featured in our story!
