Wednesday, January 16, 2013

Almond Flour Banana Nut Bread

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I would like to give a big THANK YOU to Trena H. for this recipe. 
The biggest problem you will have with these is hiding them from your family.  If you make extra, freeze a few to stash in your freezer and defrost for breakfast another time.

Almond flour is okay for Stage 1.

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 per muffin. 
But I'm totally guessing here.

Print this recipe:  Almond Flour Banana Nut Bread


  1. Almond flour is a great source of protein and is a negative on the glycemic index, my 2nd favorite book after P10 is The Gluten-Free Almond Flour Cookbook by Elana Amsterdam, it is full of yummy almond flour recipe's. My favorite is the Rosemary & Kalmata Olive bread. Her blog, if you are interested is

    1. Yes I enjoy her blog too! She has a lot of great items to share!

  2. I second Ann! Elana's pantry is a great resource for healthy eating...and healthy treats!!

    1. She also has a Facebook page too if you've seen it.