Disclaimer: When making this recipe, don't judge a book by its cover! I was skeptical on how the bread would taste based on the dark exterior. I went so far as to make my husband try it first (while still not touching it myself!). I broke down a couple days later and gave it a taste. I was pleasantly surprised by how moist and delicious it was!
Almond Flour Banana Bread
Yield: 4 mini loaves
Ingredients
2 1/2 cups Bob's Red Mill Almond Flour
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 eggs
1/2 cup honey
1/4 cup sour cream
3 ripe bananas, mashed
1 tsp vanilla
1/4 cup pecans, chopped
Directions
1. Preheat oven to 350°F. Grease four mini loaf pans with Crisco.
2. In large bowl, mix together dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
3. In medium size bowl, whisk eggs. Add honey, sour cream, mashed bananas, and vanilla. Whisk together until combined.
4. Stir wet ingredients into dry ingredients until combined. Fold in chopped pecans.
5. Pour batter into prepared loaf pans. Bake for 35 minutes, or until center is firm. Allow to cool. Run knife along edge of each loaf and remove from pans.
6. Slice and enjoy!
Notes
• For muffins, line 18 cups with paper liners. Cook for 20 minutes.
Recipe adapted from Live Simply.
