📝 About This Recipe
This grain-free masterpiece redefines what a healthy breakfast can be, offering a moist, cake-like crumb that rivals any traditional bakery loaf. Crafted with a base of nutrient-dense almond flour and naturally sweetened with overripe bananas, it delivers deep caramel notes without the need for refined sugars. It is the ultimate guilt-free comfort food, perfect for those following a Paleo lifestyle who refuse to compromise on texture or flavor.
🥗 Ingredients
Dry Ingredients
- 2 1/2 cups Almond Flour (super-fine, blanched)
- 1/4 cup Tapioca Starch (helps with binding and structure)
- 1 teaspoon Baking Soda (ensure it is fresh for maximum lift)
- 1/2 teaspoon Sea Salt (fine grain)
- 1 1/2 teaspoons Ground Cinnamon (Vietnamese cinnamon preferred for intensity)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
Wet Ingredients
- 3 large Bananas (very overripe with brown spots, mashed)
- 3 large Eggs (at room temperature)
- 2 tablespoons Maple Syrup (grade A dark for richer flavor)
- 1/4 cup Coconut Oil (melted and slightly cooled)
- 2 teaspoons Vanilla Extract (pure extract, not imitation)
- 1 teaspoon Apple Cider Vinegar (reacts with baking soda for fluffiness)
Mix-ins and Toppings
- 1/2 cup Walnuts (roughly chopped)
- 1/3 cup Dark Chocolate Chips (dairy-free, at least 70% cacao)
- 1 small Banana (sliced lengthwise for decorative topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9x5 inch loaf pan with coconut oil and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large mixing bowl, whisk together the blanched almond flour, tapioca starch, baking soda, sea salt, cinnamon, and nutmeg until no clumps remain.
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3
In a separate medium bowl, mash the 3 large bananas using a fork or potato masher until they reach a relatively smooth consistency with only small chunks remaining.
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4
Add the room-temperature eggs to the mashed bananas one at a time, whisking vigorously after each addition to incorporate air.
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5
Stir in the melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar into the wet mixture until fully combined.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to gently fold the two together until just combined; do not overmix.
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7
Gently fold in the chopped walnuts and dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
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8
Pour the batter into the prepared loaf pan and smooth the top with your spatula.
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9
Optional: Place the two halves of the decorative banana slice on top of the batter, cut-side up, pressing slightly so they adhere.
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10
Bake for 50-60 minutes. At the 35-minute mark, check the loaf; if the top is browning too quickly, loosely tent it with aluminum foil.
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11
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the top springs back when lightly touched.
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12
Remove from the oven and let the bread cool in the pan for at least 20 minutes. This is crucial for the structure of grain-free flours to set.
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13
Lift the loaf out using the parchment paper 'handles' and transfer to a wire rack to cool completely before slicing with a serrated knife.
💡 Chef's Tips
Use the brownest bananas possible; their high sugar content is what creates the moist texture and natural sweetness. Avoid using almond meal; 'super-fine' blanched almond flour is necessary for a delicate, cake-like crumb. If the batter seems too thin, let it sit for 5 minutes before pouring into the pan; almond flour absorbs moisture slowly. Store leftovers in the refrigerator for up to 5 days or freeze individual slices for a quick grab-and-go breakfast. To ensure the loaf doesn't sink in the middle, avoid opening the oven door frequently during the first 40 minutes of baking.
🍽️ Serving Suggestions
Serve a warm slice slathered with creamy almond butter or cashew butter. Pair with a hot cup of bulletproof coffee or a spicy chai tea latte. Top with a dollop of coconut whipped cream and fresh berries for a decadent brunch treat. Lightly toast a slice in a pan with a little grass-fed ghee for a crispy exterior. Drizzle with a touch of extra honey or maple syrup if you prefer a sweeter finish.