This banana bread is dairy free, grain free, gluten free, sugar free... and delicious! It's simple and amazing, plus it's quick! It's really best made in a large loaf pan (I tried to make it into donuts but it's really too tender).
Banana Bread
makes one loaf
2 eggs
4 very ripe bananas (frozen work great!)
1 just ripe banana
1/4 cup date puree (or honey, if you're ok with honey)
splash of vanilla extract
1 teaspoon lemon juice
3 cups almond flour
1 teaspoon baking soda
pinch of salt
a few shakes of cinnamon
1/2 cup walnuts, optional
Preheat oven to 350 degrees and grease a loaf pan.
Put the 4 very ripe bananas in the microwave, covered in saran wrap (poke a few steam vent holes). Microwave for 3-5 minutes till the juices are released. Strain, reserving the juice. Let cool the bananas cool a bit. Reduce the banana juice by half (either in the microwave, it bubbles up, or on the stovetop).
Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add cooled bananas and mix until combined. Pour in date puree, vanilla, and lemon juice and mix until combined. Add in slightly cooled banana juice and mix.
Add in dry ingredients. Mix until combined then add in walnuts, if using. Spoon batter into loaf pan and spread evenly.
Slice remaining banana, the just ripe one, into thin slices. Lay them in 2 stripes on either side of the loaf pan, shingling them, so they overlap. You want to leave the middle section uncovered so the loaf can expand a bit).
Bake for 35-40 minutes, until golden brown. Cool on wire rack.
Best served warm.
This looks delicious!
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