Banana Nut ALMOND Flour Bread

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What to use:

  1. 1 ½ cups mashed ripe bananas about 4 medium
  2. 3 eggs large
  3. 1/4 cup honey (Costco)
  4. 3 tablespoons melted unsalted butter
  5. 1 teaspoon pure Trader Joe's Vanilla extract
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. Pinch Whole Food's ground nutmeg 
  9. Pinch of Cinnamon
  10. 1/3 cup oil
  11. ½ teaspoon salt
  12. 2 1/2 cups blanched almond flour (not almond meal)
  13. 1/3 cup ground flaxseed meal —do not use whole flaxseeds

How to make:
  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F.
  2. Coat the pan and paper with nonstick spray.
  3. In a large mixing bowl, mash the bananas until very smooth ( I use a hand mixer). 
  4. Whisk in the eggs, maple syrup, oil, melted butter, honey, and vanilla until smoothly combined. 
  5. Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt over the top. Whisk to combine.
  6. Mix the almond flour and flaxseed. With a rubber spatula, fold the batter, just until the almond flour and flax mix well and are nowhere to be noticed separately.
  7. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 20 minutes, then loosely tent the pan with foil. Continue baking for about 20 to 25 minutes more, or until a toothpick inserted in the center of the loaf comes out clean and the loaf is very dark golden at the edges and top. Place the pan on a wire rack and let cool in the pan for 10 minutes, 
  8. Let it finish cooling completely before slicing.
I do this when I am in mood for being a super baker-
  1. For the chocolate drizzle: In a small microwave-safe bowl, place the chocolate chips and coconut oil.
  2.  Microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, until the chips are almost but not completely melted. 
  3. Remove from the microwave and stir, letting the residual heat melt the chocolate the rest of the way. Drizzle over the cooled loaf and let the chocolate set for a few minutes. Slice and enjoy. 

How to store: Place bread in an airtight storage container lined with paper towels, and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.

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