Almond Flour Banana Bread

Ingredients

• Cooking spray for the pan (I used avocado oil spray)
• 3 large eggs
• 3 large very ripe bananas, well mashed (1.5 cups)
• 1 tablespoon vanilla extract
• 2 tablespoons honey*
• 2 cups blanched finely ground almond flour
• 1 tablespoon ground cinnamon
• ¼ teaspoon coarse kosher salt
• 1 teaspoon baking soda

Instructions

• Preheat oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.
• In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.
• Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth.
• Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.
• Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40-50 minutes.
• Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
• Cool the bread completely on the cooling rack, about 2 hours. Slice it into 12 slices, and serve.

Notes

*For a keto version: Use just two bananas; replace the honey with 2 tablespoons of any sugar-free sweetener or the equivalent in stevia; and bake the bread for just 30-40 minutes (the batter will be drier with just two bananas). The keto version has 150 calories, 10 grams of carbs and 3 grams of fiber per slice.