I woke up this morning craving banana bread slathered with cream cheese so I jumped out of bed and ran to the kitchen to see if I had all the available ingredients. Well since I kicked the flour habit a while back, I thought almond meal would be the perfect substitution. And it was! This quick bread took no time at all to whip up and the only thing I sacrificed was the cream cheese. *Sigh. Nonetheless, this hazelnut banana bread is now going into my recipe box of favorites. Happy Eating!
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13 per serving
- 3 very ripe bananas
- 2 eggs
- 1 tablespoons almond milk
- 1 teaspoons vanilla extract
- 1 tablespoons organic honey
- 2 cup ground almond meal
- 1/4 cup unsweetened coconut flakes
- 1/2 teaspoons kosher salt
- 1 teaspoons baking soda
- 1/2 cup chopped toasted macadamia nuts
- 1/4 cup coconut oil, melted
Preheat oven to *350. In a medium bowl, mash the bananas and eggs together. Mix in almond milk, vanilla, and honey. Add in remaining ingredients and stir to combine. Grease a 4 by 8 1/2 loaf pan and slowly pour into pan. Bake for 35 minutes and check with a toothpick. Depending on your oven, it might take up to 45 minutes to bake. Let cool on wire rack for about 15 minutes prior to serving. Enjoy!