Homemade gluten-free Banana Bread with almond flour

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.

Banana Bread:

  • 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.

Enjoy, C

Find me @barefootchiro on Instagram

& 757-422-2260 at our VA Beach office (when I’m not traveling ☝🏼😊)

ps…. let me know how you like it.

About Barefootchiro

We are dedicated to helping people achieve their most healthy and vital potential.
Gallery | This entry was posted in Eat Well, The Art of Living Well and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s