Ingredients
- 1 1/2 cups almond flour
- 1/4 cup chopped walnuts
- 2 large ripe bananas, mashed
- 3 large eggs
- 3 tablespoons melted coconut oil
- 2 tablespoons sugar-free sweetener (erythritol or monk fruit)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Extra chopped walnuts for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash the bananas and mix in the eggs, melted coconut oil, vanilla extract, and sugar-free sweetener until smooth.
- Gradually fold the dry ingredients into the wet mixture until fully combined.
- Stir in the chopped walnuts.
- Pour the batter into the prepared loaf pan and sprinkle extra walnuts on top.
- Bake for 45–50 minutes until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes.
- Transfer to a wire rack and cool completely before slicing.
Notes
- Use very ripe bananas with dark speckles for the best sweetness and flavor.
- Allow the bread to cool fully before slicing to prevent crumbling.
- Add sugar-free chocolate chips for a chocolate variation.
- Unsweetened shredded coconut can be added for a tropical twist.
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
