This banana bread is all the feels. The texture is amazing, just the right amount of sweetness, and the added nuts make each slice perfection.
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I remember the first banana bread I tasted. It was my Toots’ (grandma) banana bread made from her best friend’s recipe. The smells that came from that kitchen were almost intolerable. I’d check the oven repeatedly thinking, “Ahhhh, it looks cooked enough.” An hour countdown as a child seemed like days. Once Toots pulled the banana bread out of the oven we’d quickly slice it and smear a hefty amount of butter on it. Half of the loaf would be gone immediately and the other half by the end of the day.
While reminiscing about making Toots’ banana bread as a child, I remembered how she would make some with walnuts and some without. Nuts weren’t my thing back then. I would always pick out them out when I took a slice from the wrong loaf. They grossed me out! But now it’s completely the opposite. If banana bread doesn’t have some kind of nut I get bummed out. You need that crunch.
Since I went Paleo I’ve probably tried at least five different banana bread recipes. The recipes differed in flours, nut butters, and sweeteners. Each one seemed to be missing something whether it was sweetness, texture, or maybe it was just missing that feeling I got when I’d eat my Toots’ banana bread. So I figured I’d start from scratch and figure out my own recipe. This is what I came up with. Enjoy!
Real Food. Real Vibes.
xoxo Kamaile Rose
- 3 bananas
- 2 eggs
- 1 tsp vanilla
- ¼ cup coconut sugar
- ¼ cup melted coconut oil
- 1 cup almond flour
- 1 cup cassava flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 cup walnuts
- Grease a 9"x5" loaf pan or line it with parchment paper. Preheat oven to 325F.
- Combine mashed bananas, eggs, vanilla, coconut sugar, and melted coconut oil in a mixing bowl.
- Add almond flour, cassava flour, cinnamon, baking soda, and salt to the bowl and mix until well combined. Fold in walnuts.
- Pour your batter into you prepared loaf pan and distribute evenly.
- Bake for 45-55 minutes. When inserting a toothpick or sharp knife in the center of the loaf, it should come out clean.
- Remove from oven and let sit for 15 minutes. Turn out onto a cooling rack and let cool completely before slicing.