Banana Nut Bread

You can ALWAYS use a good banana bread recipe to give as gifts around the holidays. This recipe can yield one large loaf as it originally intends, or it can be separated into three small bread dishes or three 1-cup mason jars for extra decor. Just bake them right in the glass jars and put the lids on after removing from the oven - they'll seal themselves and be ready to give! Can also be made with maple syrup instead of honey and with eggs omitted for a vegan version; just note that it will be firmer with the eggs and softer without.

10 minutes

59 hours

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	523
Fat:	35 g
Carbohydrates:	50 g
Protein:	10 g
Calculated per serving.

by Alliwo

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View other recipes by Alliwo

Serves: 4

Ingredients

1 cup 1 cup 1 cup Blanched Almond Flour
0.5 cup 0.5 cup 0.5 cup Arrowroot Flour
2 Tbsp 2 Tbsp 2 Tbsp Coconut Flour, sifted
0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic
0.333 cup 0.333 cup 0.333 cup Honey, Raw
1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract
2 whole 2 whole 2 whole Banana, very ripe, mashed
2 whole 2 whole 2 whole Eggs, Pastured
0.5 tsp 0.5 tsp 0.5 tsp Almond Extract
1 tsp 1 tsp 1 tsp Baking Soda
0.5 tsp 0.5 tsp 0.5 tsp Himalayan Pink Salt
1 Tbsp 1 Tbsp 1 Tbsp Coconut Palm Sugar
0.25 cup 0.25 cup 0.25 cup Pecans

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and grease your bread pan with baking oil of choice (I just use a little coconut oil straight from the jar and it works fine!)
Mash the bananas in a large mixing bowl until they are more of a cream than banana-looking.
In a separate bowl, mix together the dry ingredients, except for the coconut sugar and pecans (almond flour, arrowroot starch, coconut flour, baking soda, salt) until they are well-incorporated with one another.
Add the dry mixture to the mixing bowl with the bananas and mix as well as possible. The banana should separate into smaller pieces and begin to clump with the dry mix.
Add the wet ingredients one at a time, stirring to mix each one in thoroughly.
Once all ingredients, except for the pecans and coconut sugar, have been mixed together into a smooth batter, pour it into the greased bread pan.
Sprinkle coconut sugar and pecan pieces on top of the batter, adjusting amounts of each to taste and appearance preferences.
Place on the middle rack of the oven and bake for 35-40 minutes, or until the top is golden-brown and a toothpick comes out clean from the middle. MAKE SURE to do the toothpick (or butter knife, fork, etc.) test, because the top of the bread gets golden-brown before the middle is completely done cooking.
Enjoy- and try your best not to eat it all at once! If not serving right away, store in the fridge for up to a week.