Banana bread recipes appear to be very popular. I’m by no means complaining, as I too love a good banana bread or muffin. I think the most appealing part is that banana bread can be naturally sweetened just by the bananas, making it a pretty healthy bread option so long as the other ingredients make the grade.
I’ve experimented with quite a variety of flour blends which have resulted in various banana breads and muffins: gluten free, grain free, Paleo, high protein and Vegan. I love them all, but if I had to choose a favorite it would be a close tie between this Almond Banana Bread and my Grain Free Ginger-Banana Bread. Both are grain free, Paleo friendly, only sweetened with bananas and have a soft, moist and slightly dense (but not too dense) texture.
I’ve noticed that a lot of banana bread recipes on the internet use added sugar or sweeteners and I find that completely unnecessary. I think bananas are sweet enough! So (obviously) this Almond Banana Bread recipe just uses bananas for sweetness 😉 This loaf is Paleo friendly, only 9 simple ingredients and free of: gluten, grains, dairy, soy and refined sugar.
*If you do not have a food processor or high powered blender: mash banana in a large mixing bowl then mix in egg and almond extract.
Recipe makes one 8″ x 4″ loaf
This loaf can be altered by switching up the flavors/spices. In fact, you can make my Grain-Free Ginger Banana bread by using these ingredients but subbing vanilla extract for the almond extract and then adding in the necessary spices (cinnamon, nutmeg & ginger).
I suggest storing this banana bread in the fridge – it will last well up to a week. You may also cut and then freeze it for longer storage.