After a lot of research I finally came up with the perfect Banana bread recipe which is healthy and Oh so delicious! I loved eating banana walnut bread ever since I was a kid that I was curious about what goes into making this amazing cake. When I realized that a lot of sugar and all purpose flour is used, I wanted to make a healthy version where I could indulge and not feel guilty about it. That’s when I came across Almond flour which is a great substitute for All purpose flour for baking almost anything! Though it’s quite expensive you can get it for a good deal @Costco. I don’t think I have to explain any further as you will know once you bake this cake!
Almond flour is basically blanched Almonds ground to a fine powder. You can definitely make this at home!!
- 3 ripe bananas, mashed
- 3 eggs, beaten
- 3 tablespoons honey/maple syrup
- 1/4 cup plain yogurt
- 2 teaspoons pure vanilla extract
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- a pinch of salt
- 1/4 cup chopped walnuts or pecans
- Preheat the oven to 350ºF and grease & flour a 9×5 inch loaf pan or line it with parchment paper/butter paper.
- In a large bowl mash bananas and then whisk in eggs. Stir in honey, yogurt, and vanilla until combined.
- In a separate bowl, mix together the dry ingredients (almond flour, baking soda, cinnamon & salt). Add the dry ingredients to the wet ingredients in the large bowl. Mix until combined & then add the chopped nuts and mix again until combined, being careful not to over-mix.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes until the center is firm and a toothpick inserted into the cake comes out mostly clean. Almond flour cakes usually take a while to cook so be patient. 😀 NOTE: Cover with aluminum foil during the last 20 minutes of baking if the cake is starting to brown too much.
- Place the loaf pan on a wire rack & allow it to cool in the pan for at least an hour. Run a knife along the edge of the bread to loosen it from the baking pan. Carefully invert the bread from the pan and allow bread to finish cooling on a wire rack.
- Enjoy right away or wrap leftover banana bread well in aluminum foil. Store in the fridge for up to a week or freeze the wrapped loaf or individual slices in a ziploc bag for up to 2-3 month