Ingredients
- 3 very large ripe bananas — mashed (about 1 1/2 cups or 1 pound once mashed)
- 6 large eggs — at room temperature*
- 3 tbsp pure maple syrup — or honey I like to use Grade B maple syrup, which has a more intense flavor
- 3 tbsp almond butter — I used the drippy natural almond butter**
- 1 tsp pure vanilla extract
- 3/4 c coconut flour***
- 1 1/2 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/8 tsp kosher salt
Instructions
Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a 9x5-inch metal loaf pan with parchment paper, allowing some to hang over two sides. Lightly coat with nonstick spray and set aside.
In a large bowl, mash the bananas (I like to use a hand mixer on low speed to make this quick and easy). Double check to make sure you have about 1 1/2 cups of banana total. Briskly whisk in the eggs, maple syrup, almond butter, and vanilla. Sprinkle the coconut flour, cinnamon, baking soda, nutmeg, and salt over the top. By hand (I find a whisk works best for this part), stir until evenly combined. The batter will be thick. Pour the batter into the prepared pan and gently smooth the top.
Bake for 50 to 60 minutes, until the top is golden and springs back lightly when touched and a toothpick inserted in the center comes out clean. If it any point the bread starts to brown more than you would like, loosely tent the pan with foil and continue baking. Remove from the oven and let cool on a wire rack for 30 minutes. Then, using the parchment overhang as handles, remove the bread from the pan to cool completely.