I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December. It’s not the most festive place in the world for the holiday months, but we had other ways of making it special. I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate fall. We always had it in the house during this time of year and it’s the most nourishing snack to have on hand for any time of day. This one is healthier than my family recipe, but all you’ll notice is how good it tastes. It’s the perfect breakfast for the colder months when you need something a little heartier.
- 3/4 cup almond flour
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour
- 1/2 t baking soda
- 3/4 t baking powder
- 1 t sea salt
- 1 t cinnamon
- 1/4 t freshly grated nutmeg
- 1/2 cup extra virgin coconut oil, melted & cooled
- 2 very ripe large bananas, mashed
- 1/2 cup maple syrup
- 1 t vanilla extract
- 1/3 cup almond milk
- 2 large eggs
- 3 T hempseeds
- Preheat oven to 375 degrees. In a large mixing bowl, whisk together first nine ingredients until well mixed.
- In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.
- Beat mixture until well-combined, then mix wet ingredients into the dry. Using a spatula, mix ingredients until batter resembles heavy cream.
- Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).
- Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.
- Bake for 45-55 minutes or until a toothpick comes out clean. Let cool for 20 minutes before serving.
Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!