Poppy

Almond Poppy Seed Banana Bread

January 24, 2021
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Photo by nicolelupu
  • Prep time 20 minutes
  • Cook time 50 minutes
  • Serves 12
Author Notes

High fiber breakfast or snack cake perfect for anytime of day. —nicolelupu

Ingredients
  • 1/2 cup coconut oil (melted and cooled)
  • 3 ripe or overripe bananas
  • 2 eggs (pasture raised)
  • 3 tablespoons maple syrup (divided)
  • 1 1/2 teaspoons almond extract
  • 2 cups Bob's Red Mill Paleo baking flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons psyllium husk
  • 1 1/2 tablespoons poppy seed
  • 1/2 teaspoon cinnamon
In This Recipe
Directions
  1. Preheat the oven to 350 degrees and spray a loaf pan with coconut oil spray, set aside.
  2. In a large bowl combine mashed bananas with coconut oil, almond extract and 2 tablespoons of the maple syrup. Add eggs one at a time.
  3. In another bowl whisk the baking flour, psyllium husk, baking soda, baking powder and salt.
  4. Slowly add the dry ingredients to the wet and then add your poppy seeds and mix to combine.
  5. Pour into prepared loaf pan and bake for 45-55 mins or until a toothpick comes out clean.
  6. Roughly chop the almonds and combine with remaining tablespoon of maple syrup and cinnamon. Drizzle over top of warm cake.
  7. Allow to cool then slice and serve. Top with fresh jam or butter.

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