Wednesday, February 29, 2012

Almond Flour Banana Nut Bread

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I would like to give a big THANK YOU to Trena Henderson for this recipe. 
Once I saw it I knew I had to make it...even though it was 9:00 at night.  So, instead of 'good sleep' I stayed up a little late and baked but these turned out so good and the next morning my family was hovering and doing the 'please please' dance when they saw these.

Almond flour is fine for Stage 1 as well.

Almond Flour Banana Nut Bread
3 cups almond flour (I used Bob's Red Mill)
1 tsp. baking soda
1/2 tsp. sea salt or kosher salt
1/2 tsp. baking powder
3 eggs
2-3 very ripe medium bananas, mashed
1/2 cup agave
1/4 cup coconut oil
1 T. vanilla extract
1 cup chopped pecans or walnuts

Preheat oven to 350 degrees.
Grease either a 12-cup muffin tin or a loaf pan with butter.
Mix dry ingredients in a large bowl; mix wet ingredients in a medium bowl (in the order listed). Add wet mixture to dry mixture; stir in nuts. Transfer to prepared pan.
Bake muffins for about 20-25 minutes or bake the loaf for about 35-40 minutes. Let cool in pan for about 5-10 minutes. Remove from pan and cool on wire rack.

So what do you think? 
I'd say 1/2 serving of fruit and 1 serving of fat. 
But I'm totally guessing here.

Print this recipe:  Almond Flour Banana Nut Bread


  1. i will try these soon... maybe tonight! :)

  2. OMG!!! These are FAB-U-LOUS!!! :)
    I ran out of the Agave halfway through pouring in measuring cup... so I had to improvise. Ended up using 1/4 cup of agave and 1/4 cup maple syrup. I also added about 2-3 tablespoons of unsweetened shredded coconut. NOMMMMMMMMMMMMMMM!
    Thank you for this recipe! Definitely going to make more of these! :)

    1. Thanks for bringing one to work to share with me! :D