For anyone trying to avoid wheat/grain products, this is for you! A yummy, nutty bread that is wonderful for breakfast and snacks.

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray.

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  • Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended.

  • Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Tips

Cook's Note:

Almond flour can be purchased in most health food stores, but I save money by grinding almonds in a food processor. Just watch and make sure you don't process too long, or it will turn to almond butter!

Nutrition Facts

332 calories; protein 19.4g 39% DV; carbohydrates 31.7g 10% DV; fat 16.6g 26% DV; cholesterol 61.4mg 21% DV; sodium 218.2mg 9% DV. Full Nutrition

Reviews (146)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2018
So I read almost 48 reviews to see what worked when people liked it and what didn’t work. Was determined to make this for my husband and I, as we are doing a “time off” from carbs to see if it gives us more energy (though love carbs- def going back). Swapped a few items cause I didn’t have on hand. Replaced 1 banana w 1/2 c applesauce; lemon juice (fresh) for the apple cider vinegar and avocado oil instead of coconut oil. Mixed the eggs together until smooth and continued that idea every time I added the wet ingredients. One at a time and mixed it until it was very smooth. Slightly sifted the almond flour and mixed all dry very well. Then poured in slowly to wet mixture. I usually make regular banana bread and have to say the consistency was very close. Had no issues w clumps or dryness. In fact it was very moist before and after. Did bake at 325 for one hour then 300 for 15 minutes. The flavor is wonderful -sweet but not very sweet. Can see adding vanilla yogurt on top...oh which I did add chocolate chunks shaved on top. Presentation wise looks great. Very happy- thank you all who gave their thoughts- it really helped w this recipe! Read More
(58)

Most helpful critical review

Rating: 1 stars
01/12/2015
I tried making this, followed recipe exactly and when I mixed the flour in the mixture became entirely powdery, it was not a batter at all. I tried to bake just to see and of course it didn't do any magic and become an amazing loaf. I have banana crumble if anything. Very sad cause it seemed amazing as I was making it. Read More
(31)
164 Ratings
  • 5 star values: 95
  • 4 star values: 28
  • 3 star values: 14
  • 2 star values: 12
  • 1 star values: 15
Rating: 5 stars
04/04/2018
So I read almost 48 reviews to see what worked when people liked it and what didn’t work. Was determined to make this for my husband and I, as we are doing a “time off” from carbs to see if it gives us more energy (though love carbs- def going back). Swapped a few items cause I didn’t have on hand. Replaced 1 banana w 1/2 c applesauce; lemon juice (fresh) for the apple cider vinegar and avocado oil instead of coconut oil. Mixed the eggs together until smooth and continued that idea every time I added the wet ingredients. One at a time and mixed it until it was very smooth. Slightly sifted the almond flour and mixed all dry very well. Then poured in slowly to wet mixture. I usually make regular banana bread and have to say the consistency was very close. Had no issues w clumps or dryness. In fact it was very moist before and after. Did bake at 325 for one hour then 300 for 15 minutes. The flavor is wonderful -sweet but not very sweet. Can see adding vanilla yogurt on top...oh which I did add chocolate chunks shaved on top. Presentation wise looks great. Very happy- thank you all who gave their thoughts- it really helped w this recipe! Read More
(58)
Rating: 5 stars
02/11/2015
This is absolutely delicious. The entire loaf will be gone in less than 24 hours. I cannot believe I found such a delicious gluten free/sugar free banana bread. I added chopped walnuts to the recipe because I love walnuts in banana bread. This is going to be a go-to gluten free recipe. Even if you aren't gluten free, it's just so delicious and rich. Read More
(47)
Rating: 1 stars
01/11/2015
I tried making this, followed recipe exactly and when I mixed the flour in the mixture became entirely powdery, it was not a batter at all. I tried to bake just to see and of course it didn't do any magic and become an amazing loaf. I have banana crumble if anything. Very sad cause it seemed amazing as I was making it. Read More
(31)
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Rating: 4 stars
01/06/2015
this banana bread turned out great. made a few changes: I did 2 cups almond flour and 1 cup coconut flour (I didn't have enough almond so I subbed with coconut cause I dont like to use regular white flour); I didnt add nutmeg (again, didn't have any); addes chocolate chips for the kids, and because chocolate is always a bonus. tastes great, nice and moist. ill be doing this again, hopefully with nutmeg next time. Read More
(23)
Rating: 5 stars
11/10/2014
Very good. I made cupcakes out of them, and added chocolate chips to half of the batter and raspberries to the other half. Both were good. I found the bread / muffins better the following day after they had been refrigerated: they held together better. Read More
(19)
Rating: 5 stars
03/25/2015
Nut-crunchy, dense, and delicious! Tweaked it, of course, to add a bit more protein. I'm not celiac, so I substituted 1/2 cup of the almond flour for 1/3 cup Vital Wheat Gluten and 1/4 cup flaxseed meal to bump the protein & omega-3 and give a somewhat fluffier texture. Added a scoop of vanilla whey protein powder as well, used egg substitute rather than whole eggs, and used Nosalt for half the salt. Finally, made this in 12 muffin tins, with 8 chocolate chips each in 6 of the banana-almond muffins. Result has 18.6g fat, 12g protein, 22g carbs, 4.7g fiber, 12.5g sugar & 287 satisfying calories per muffin, by my count. And it's SOOOO banana-yummy! Read More
(15)
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Rating: 5 stars
06/06/2015
Love this recipe! I used agave nector instead of maple because I didn't have maple, and switched out nutmeg for pumpkin spice and added a tsp of orange powder! Yummy! Next time I'm thinking about omitting the eggs for apple sauce to appease some vegans in my life. Thank you for sharing this! Read More
(14)
Rating: 5 stars
03/16/2015
I followed the recipe and the bread was amazing. My family loved it so I will be baking it again very soon. Read More
(13)
Rating: 5 stars
02/01/2016
Delicious. The only thing I did different was caramelized the banana's before hand by slicing them up putting a little raw honey on them and baking them in the oven for about 15 min. I also added a little extra cinnamon and nutmeg ( seasoned to taste). Overall this was so good I had to keep myself from eating the whole thing. Read More
(11)