I made this bread when I had a bundle of almost-black bananas sitting on my kitchen counter. Don’t you hate it when bananas turn too quickly? Yeah, so do I! Thankfully this bread was birthed from an almost-garbage-tragedy and turned out to be pretty darn good, to boot. I changed up some traditional ingredients and replaced them with coconut oil and almond flour.
Now, I must mention this banana bread was borderline gluten-free, but at the last minute I halved the almond flour with an all-purpose flour. To go the gluten-free route, just replace the all-purpose flour with a gluten-free version. I also tossed in a handful of walnuts last minute and loved the crunch it gave to this bread once baked. It’s your choice to go with or without nuts because the bread itself stands on its own in a majorly good way.
3 ripe-almost-black bananas, mashed
1/3 cup coconut oil
1 teaspoon vanilla extract
1 cup sugar
1 cup almond flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
*Optional - 2/3 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix sugar, coconut oil together. Add mashed bananas, eggs, and vanilla extract and mix well, until nicely incorporated (will look lumpy from mashed bananas). In a separate bowl, mix the dry ingredients together: flours, salt and baking soda.
Pour dry ingredients into the wet ingredients and gently fold together, being careful not to over-mix. Stir in walnuts if you are using them.
Pour into a greased bread pan and place in the pre-heated oven. Bake for 50-55 minutes, or until toothpick comes out clean when inserted into the center.