Banana Bread


It took me couple of years to achieve the moist in this recipe. I have done it as a regular banana bread and it comes a bit drier. Have used a mix of whole wheat and almond flour and its just perfect, or fully gluten free with almond flour. 


Banana Bread





Makes: 2 loaves 
         Prep time:         Cook time:

  • 3 Bananas
  • 110 gr Coconut Oil
  • 200 gr Dark Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 300 gr Almond flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 70 gr Pecans, smashed

  1. Preheat the oven to 350F. Butter the loaf pan.
  2. Smashed the bananas on a food processor.
  3. Combine the flour, salt, baking powder, baking soda, and sugar on a medium bowl, and pour into the food processor.
  4. Add the eggs and vanilla extract. Pulse a few times until mix is well combined.
  5. Add the chopped pecans and pour into desire loaf pan.
  6. Cook for 60 minutes. Remove from oven and let cool down on cooling rack for 10 mins before unmolding.
  7. Suggestions: The banana bread can be frozen and storage for up to 3 months. The pecans could be replaced by chocolate chips, almonds, sunflower seeds, pumpkin seeds.