Banana bread is one of those comfort foods you can smell with just a thought. It brings you back to your grandmother's kitchen. Remember the sweet smell and the comfort it brought you? It was a slice of heaven on earth cooling on the kitchen counter.
I grew up baking in my grandparent's kitchen. It was a special treat for me. Baking was my first experience in the kitchen, and I fell in love with it. As I became older and gluten was no longer something I could eat, I decided not to give up on making my favorite baked goods. Instead, I needed to find a way to make it so our family could enjoy my banana bread and myself. This recipe is the answer! Not only is this Banana Bread gluten-free, but it is also Sugar-Free! There's plenty of flavor in it, and it's kid-approved.
Almond Flour Banana Bread
Ingredients
Cooking spray
3 eggs, beaten
1 tablespoon apple cider vinegar
3 bananas, mashed
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3 cups almond flour
1 teaspoon Epicure ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Prepare a loaf pan with cooking spray.
Mix eggs and vinegar in a bowl; add bananas, coconut oil, and vanilla extract and stir until blended.
Sift flour, cinnamon, baking powder, nutmeg, and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into the prepared loaf pan.
Bake for 1 hour or until a knife inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire cooling rack.
Tip: After it is completely cooled, wrap the bread in foil, then plastic wrap. Keep it fresh by placing it in the refrigerator. You can also pre-slice and freeze your banana bread. Defrost a slice when the mood hits.
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