This grain free banana bread recipe is really delicious. It's the classic recipe with a twist. It's full of flavor and may become your favorite recipe. Give it a try. Let's get cooking!
Preheat the oven to 350℉. Prepare a 9x5 loaf pan by coating the inside with non stick spray or lining with parchment paper. If using parchment paper, spread a think layer of butter or spray non stick spray on the bottom of the sheet. You can trim the sides with scissors if your paper goes past your pan. Set aside.
In a medium bowl, combine the dry ingredients (aka. flour, baking soda, salt and cinnamon). Mix with a spoon and set aside.
½ cups coconut flour, 1 tsp baking soda, ½ tsp salt, ½ tsp cinnamon
In your mixer bowl (or a large bowl if you are using a hand mixer), add in all of the wet ingredients.
2 tbsp butter, 3 tbsp almond butter, 1 tbsp maple syrup, 3 eggs, ½ lemon, 3 large bananas
Blend the wet ingredients until thoroughly combined.
Add in the dry ingredients to the wet ingredients. Blend until all ingredients are combined and the texture is smooth.
Pour the batter into the prepared loaf pan.
Place the pan on the middle rack of the preheated oven and cook for 45 minutes. Check the loaf at 45 minutes by piercing the middle of the loaf with a wooden kebab. The kebab should come out clean. If not, continue to cook for 5 minute increments and do the skewer check at each 5 minute check in.
Once the loaf is done, cool in a dry place. Serve with butter or your favorite topping and enjoy.