Servings: 8 slices 1x
Ingredients
- 2 large ripe bananas
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup melted ghee
- 1/2 cup coconut sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 375F and grease a loaf pan or line it with parchment paper
- In a large mixing bowl mash the ripe bananas with a potato masher or with a fork
- Whisk in the eggs and vanilla extract
- In a separate bowl combine almond flour, coconut flour, salt, baking soda, and baking powder
- Fold dry ingredients into wet and combine thoroughly – this mixture will be thicker than a standard banana bread, but that is good
- In a small bowl mix coconut sugar and cinnamon into the melted ghee
- Pour 1/2 of the bread batter into the loaf pan, spread into an even layer and then pour half of the cinnamon, sugar ghee on top of that
- Spread the second half of the batter into the loaf pan and pour the rest of the cinnamon sugar ghee on top
- Take a knife, chopstick or wooden skewer and make figure 8 patterns through the loaf pan to swirl the cinnamon sugar ghee into the bread batter
- Place in the oven to bake for 40-45 minutes – the loaf will be done when you can insert a toothpick into the center and it comes out clean
- Allow the loaf to cool fully before removing from the pan and cutting into slices
Notes
**I have not tested with any other flour combinations. Coconut oil can work in place of the ghee, but I have not tested with butter
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.