Description
A grain-free, paleo banana bread with a festive gingerbread twist! This healthier loaf is fluffy, sweet, and full of warm holiday spices.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 3 tbsp. tapioca flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 4 eggs
- 1/2 cup almond milk
- 1‘4 cup backstrap molasses (or honey)
- 1 mashed banana
- 1/3 cup coconut oil, melted
- 2 tsp. vanilla extract
- 2 tsp. ground ginger
- 2 tsp. cinnamon
- 2 tsp. ground nutmeg
Instructions
- Preheat the oven to 375F and lightly grease a 9″x5″ loaf tin with cooking spray.
- In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda, salt, ginger, cinnamon, and nutmeg. Stir until well combined.
- In a separate bowl, beat the eggs, almond milk, molasses, banana, melted coconut oil, & vanilla extract until the mixture is smooth and creamy.
- Add the almond flour mixture into the banana mixture and beat again until a cohesive dough forms.
- Transfer the dough into the greased loaf tin, smoothing the top out with a spatula.
- (Optional) Sprinkle chocolate chips over the top of the dough, or stir them in.
- Bake for 50- 55 minutes or until a toothpick comes out clean from the center. Let cool 30 minutes before turning out of the tin and slicing.
Notes
Make it SCD: sub in honey for molasses and 1/4 cup coconut flour for the tapioca flour.
- Category: something sweet, breakfast
- Method: bake
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8
- Fat: 16
- Carbohydrates: 15
- Fiber: 4
- Protein: 6
Keywords: specific carbohydrate diet, healthy banana bread, gingerbread, paleo bread, almond flour recipe, grain-free baking, healthy breakfast, holiday baking