Description
A moist, delicious grain-free banana bread that is amazing eaten with fresh banana slices and a drizzle of honey or maple syrup.
Ingredients
Units
Scale
- 3 ripe, medium bananas
- 1 1/2 cup of raw cashew nuts
- 2 tablespoons butter or coconut oil, melted
- 1 cup almond meal/ almond flour (or 3/4 cup raw almonds)
- 2 eggs, whisked
- 1 tablespoon honey
- 2 teaspoons gluten-free baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1 cup of sliced bananas, for topping
- Honey or maple syrup, for topping
Instructions
- Pre-heat oven to 375 deg Fahrenheit (190 deg Cel)
- Grease a medium-sized loaf pan with some coconut oil, and line with baking paper
- Grind cashew nuts in a food processor or blender until you get a fine cashew meal
- Add melted butter of coconut oil to the cashew meal while processor is still on until you get a cashew butter
- Peel bananas break them up into smaller pieces, and add to the food processor with the cashew meal, and process until you get a liquid paste
- Add almond meal/flour, baking powder, honey, vanilla extract, ground cinnamon and salt and process a bit more until you attain a homogeneous batter
- Pour batter into prepared loaf pan, and bake in oven for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean
- Let bread cool for about 10 minutes before removing from pan and slicing into pieces.
- Serve banana bread with sliced bananas and a drizzle of honey or maple syrup.
Notes
Adapted from: PaleOMG
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Bread
- Cuisine: Grain-free