I ask my husband how many bananas he needs for the week for his snacks. He tells me, “Oh, four or five.” So I get five to be safe, but inevitably, he doesn’t get around to eating all of them. I am then required to make banana bread at the end of the week. Which really isn’t a bad thing. I’m kinda obsessed with banana bread (in case you couldn’t tell). So I’m throwing another banana bread at you this week! Well, not literally, that would hurt, banana breads are kind of dense.
This is one of those recipes that I just kind of threw together and it turned out great. Believe me, that doesn’t happen on all the recipes that I work on. I’ve had plenty of “fails.” So I’m super excited when something turns out. I looked up several recipes so I could get the feel of what’s involved, then I just got to work. From my past experience with almond flour, I know that it browns faster than wheat flour, so that was going to be my challenge with this bread. Getting it to be done in the middle without the crust getting too dark. I also didn’t want too much banana, but I still wanted it to be moist.
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| I “Heart” Cinnamon |
I love chai spice and it goes so well with banana bread. I’m glad I came up with this bread just in time for the official start of autumn. I love enjoying a slice with my coffee on cool mornings.
Chai Spice Almond Flour Banana Bread
(Grain-Free, Gluten-Free, Paleo)
serves 12
Ingredients
3 cups blanched almond flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
1/4 teaspoon salt
2 large ripe bananas
3 large eggs
1/4 cup pure maple syrup or honey
1/4 cup melted butter (or coconut oil for Paleo)
2 teaspoons vanilla extract
Directions
- Preheat oven to 325 degrees F. Lightly grease a 9″x 5″ loaf pan.
- In a medium bowl, stir together the almond flour, baking soda, cinnamon, ginger, cloves, cardamom and salt.
- In a large bowl, mash the bananas. Stir in the eggs, syrup or honey, butter or coconut oil and vanilla extract. Stir in the almond flour mixture until well combined. Pour into prepared loaf pan.
- Bake for 45 to 50 minutes.
I made this today and it turned out great! Best grain free banana bread I've ever had. Thanks for posting!
Glad you liked it! Thanks for trying. 🙂
This was pretty yum – I made it this morning. I only wish we weren't on a break from dairy because it would be GREAT slathered in butter!
Came out great! Not too sweet, which is just what I like and the consistency was awesome. I added toasted sunflower seeds and walnuts and topped the loaf with sesame seeds. Thank you so much!!!
Happy it worked for you. Thanks for trying!
Mine came out a lot darker than yours in the photos – I was worried it was over baked, but surprisingly when I cut it, it was very moist inside. It was a teeny tiny bit too moist, so I thought it could have done with a few extra minutes even! But I wanted to avoid it getting more burnt on the outside! I cut out the sugar in mine and it still tasted wonderful. Thanks for sharing! 🙂
Happy it worked for you!
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