Almond and Coconut Flour Banana Bread

There comes a time when you buy bananas and then leave them on the counter until you notice that the object that was once yellow is now a heavily spotted mess. For me, this happens more often than not and without fail while contemplating at the grocery store on just how much bananas to buy I opt for more. Why? I know I’ll eat them. Wrong.

See you don’t really have to make the decision to make it, it kind of just “falls on your lap”. Have you got really ripe bananas? Perfect. Now you can make banana bread. Sincerely though I really am quite happy with how this banana bread turned out. It’s one of the moistest and naturally sweetened baked goods I’ve ever had the pleasure of pulling out of the oven.

Go ahead, try it out for yourself.

PRINT RECIPE

Almond and Coconut Flour Banana Bread

Makes 1 loaf, 6- 8 servings.

Ingredients:

• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoons olive oil
• 1 egg
• 2 egg whites
• 2 very ripe bananas
• 1/4 cup applesauce, I used unsweetened
• 1/2 cup walnuts, chopped. 

Directions:

• Preheat your oven to 350 degrees. 
• Using a whisk, fork, or kitchen aid whisk all of your dry ingredients together. 
• Separately add the wet ingredients together, blend well, then mix them into the dry ingredients. 
• If using parchment paper line your baking dish , or grease if using oil. Add the mixture into the baking dish. 
• Bake for 40 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
• Cool and slice.