Nickel Allergy Friendly Paleo Almond Flour Banana Bread
Total time1 hr 20 min
Prep time10 min
Cook time55 min
4.5(26)
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Learn more →Ingredients
10 servings
- 2 cups almond flour
- ¼ cup tapioca starch
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 3 medium very ripe bananas, mashed (about 1 ¼ cups)
- 3 large eggs
- 3 tbsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 3 tbsp coconut oil, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy lifting.
- 2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, and salt until evenly combined with no lumps.
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