Banana Bread with a Sweet Swirl
Growing up, my Mom's banana bread was famous! She always brought a loaf when visiting family and friends and everyone loved it. I still remember sneaking a warm bite just out of the oven - delicious! When my kids were young, they loved to 'bake banana bread with Gramma' too - all these fond memories were inspiration for a similarly wonderful banana bread but with healthier ingredients. This version is sweetened by the bananas (the riper they are, the sweeter the bread) and is super moist and filling - delicious warm or cold. Great in a lunch bag, with a cup or coffee or tea, and makes a perfect hostess gift (like my Mom used to do). The 'swirl of sweetness' adds a bit of fun! I hope it will be the start of some tasty new memories for you and your family... (gluten- and dairy-free)
Prep Time12 mins
Cook Time45 mins
Total Time1 hr 10 mins
Servings: 1 loaf
- 3 cups almond flour (300g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp coarse sea salt
- 3 ripe bananas
- 3 eggs (organic, pasture-rasied if possible)
- 1/4 cup coconut oil, melted (55ml)
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1/2 cup walnuts, chopped
- 4 Tbsp coconut sugar
- 4 Tbsp desiccated coconut
- 1 tsp Ceylon cinnamon
Preheat oven to 350F/180C.
Line a loaf pan with parchment paper (or grease with a bit of coconut oil).
In medium bowl, combine dry ingredients.
In large bowl, mash bananas and then add rest of wet ingredients and mix.
Add dry ingredients to wet, and combine well.
Pour batter into loaf pan.
Add 1-2 Tbsp of topping and swirl around into batter.
Spread batter evenly and then add 1-2 Tbsp topping to cover loaf.
Bake for 45-50 minutes until set in middle (not jiggly).
Cool for 10-15 minutes.
Store in air-tight container in fridge. Tastes great toasted and/or warmed up!