Grain-Free Banana Bread


  • 4 ripe bananas
  • 4 eggs
  • 1/2 cup almond butter (or nut butter of your preference)
  • 1/2 cup almond flour
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Caramel Sauce:

  • 1 (13.66 oz.) can full-fat coconut milk
  • 1/2 cup all-natural honey
  • 1 tablespoon almond butter
  • 1 1/2 teaspoons vanilla extract


  1. Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with non-stick spray or nut butter.
  2. In a medium bowl, whisk together almond flour, cinnamon, baking soda, baking powder and sea salt.
  3. In a separate bowl or mixer, mash your bananas, then add in eggs, nut, almond butter, coconut oil and vanilla extract, and mix together until incorporated.
  4. Gradually stir the dry ingredients into the banana mixture and mix until just incorporated.
  5. Pour batter into your loaf pan and use your spatula to level the top.
  6. Place in oven and bake for about 55 minutes, or until toothpick inserted in center comes out clean.
  7. Remove from oven and let cool at least 15-20 minutes before serving.
  8. If making the accompanying caramel sauce: combine your coconut milk, honey and salt in a large saucepan over medium-high heat.
  9. Bring to a boil, then reduce heat to medium-low and let simmer for 30-40 minutes, or until reduced. Stir occasionally.
  10. Once thick and syrupy, stir in almond butter and vanilla and cook for another 3-5 minutes, or until mixture is a deep golden/amber color.
  11. Pour into a glass bowl and remove from heat. Whisk vigorously for 5 minutes until you’ve achieved a glossy ribbon-like consistency.
  12. Serve immediately (be careful not to burn yourself) or transfer to a re-sealable mason jar and refrigerate for up to 1 week.
  13. Drizzle caramel sauce over banana bread and serve immediately.

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