One of the best things about bananas going bad on my counter is the potential of banana bread. This is the time of year that I start switching from freezing bananas for making smoothies to making my favorite banana bread recipe. This is absolutely delicious with butter or if you happen to have a little leftover cream cheese icing (check out my carrot cake recipe) in the fridge like we do from birthday season.
This was a double batch…. because… bananas.
- 6 over ripe bananas
- 6 T melted butter (Grass fed is best)
- 1/2 cup honey
- 4 eggs
- 1/2 tsp Himalayan salt
- 2 tsp baking soda
- 6 cups almond flour
Blend smashed bananas and wet ingredients then add dry and almond flour last. Don’t blend it too much. If you like nuts add about 1/2 cup of walnuts with the almond flour. (Here is the almond flour we use)
325′ for 50ish min. Or until center is set
This recipe made 3 large loaves with half filled pans. Pans should be greased and I use parchment paper for easy lifting after baking.
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& 757-422-2260 at our VA Beach office (when I’m not traveling ☝🏼😊)
ps…. let me know how you like it.