INGREDIENTS
- Cooking spray for the pan (I use avocado oil spray)
- 3 large eggs
- 3 large very ripe bananas well mashed (1.5 cups)
- 1 tablespoon vanilla extract
- 2 tablespoons honey*
- 2 cups blanched finely ground almond flour (8 oz)*
- 1 tablespoon ground cinnamon
- ¼ teaspoon Diamond Crystal kosher salt
- 1 teaspoon baking soda
INSTRUCTIONS
- Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.
- In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
- Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth.
- Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.
- Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40-50 minutes.
- Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
- Cool the bread completely on the cooling rack, about 2 hours.
NOTES
- I use Bob’s Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 2 cups weigh 8 ounces. It’s best to measure almond flour by weight rather than by volume.
- You can zap firm yellow bananas to soft ripeness in just a few minutes. Here’s how: Poke unpeeled bananas all over with a fork or knife. Then put them on a paper towel or plate and microwave on high for 30 seconds at a time, repeating until they’re as soft as you want.
