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Makes
10 slices, 1 small loaf
Author Notes
Adapted from comfy belly via peanut butter runner, this banana bread is nicely sweetened with agave and moist from the almond meal. Its gluten and dairy free too! You can easily make it with 2 bananas leaving the one off the top. —i.m.
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Ingredients
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3/4 cup
almond meal
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1/4 cup
coconut flour
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1 1/2 teaspoons
baking powder
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1/2 teaspoon
cinnamon, ground
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1/4 teaspoon
allspice
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3
bananas (2 in the bread, 1 for topping)
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1/4 cup
coconut oil (tasteless), melted
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2
eggs
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1/4 cup
agave nectar
Directions
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Preheat oven to 180 degrees Celsius and line a small loaf tin with baking paper
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Mix the almond meal, spices and baking powder together.
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Mash 2 of the bananas, then add in the eggs. Stir till well combined
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In another bowl mix the agave, coconut oil together. Add the banana mixture.
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Mix wet and dry together and add the cacao nibs. Pour into tin and top with the slices of the 3rd banana
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Bake in a small loaf pan
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