Almond Cinnamon Swirl Banana Bread
I'm back from vacation! I must say that this weekend of relaxation the husband was long overdue. We had a truly wonderful time in the gorgeousness of the Virginia mountains - we lounged, hot tubbed, ate one of the best meals ever at the Inn at Little Washington, and just took a much needed breather. I will post a full recap soon with lots of photos once I finish going through them.
As promised, I'm back with a recipe. Not just any recipe either, the hubs said that this was the best banana bread he has ever eaten, period. And that means a whole heck of a lot coming from him - he has probably had more banana bread than the majority of the population. He loves the stuff.
This bread is very, very moist (hate that word) and dense but its packed with flavor. I made a loaf to bring with us to our cabin and it didn't last long. Between snacking and turning it into French toast on Saturday morning (that deserves it's own post because, damn. amazing.), it lasted a whole two days. Did I mention that this recipe is high protein and virtually sugar free? Also, it's got a cinnamon swirl layer smack dab in the middle. Don't say I didn't warn you.
Almond Cinnamon Swirl Banana Bread Yields: 1 small loaf Adapted from: Elana's Pantry
This loaf is seriously dense and moist, I would recommend using 3 smallish bananas or 2 larger bananas to get 1 cup of banana to decrease the moisture a bit. Or you can just bake for an additional 10 minutes.
3 small bananas (original recipe calls for 1 1/2 cups bananas, see note above) 2 cups almond flour 1/4 tsp. almond extract 1/4 tsp. vanilla extract 3 eggs 1/4 cup melted coconut oil 1 Tbsp. maple syrup 1 tsp. baking soda 1/4 tsp. allspice Pinch of salt 1 Tbsp. stevia or sugar 1 1/2 Tbsp. ground cinnamon
1. Preheat oven to 350F and lightly grease loaf pan or line with parchment. Combine stevia or sugar and cinnamon in a small bowl and set aside. 2. In a medium sized bowl combine mashed banana, extracts, eggs, maple syrup, and melted coconut oil. 3. In a large bowl combine almond flour, salt, allspice, and baking soda. 4. Add wet ingredients to dry, whisking until thoroughly combined and the batter is very thick, 5. Pour half of the batter in loaf pan. Sprinkle cinnamon stevia mixture over the batter in an even layer until thoroughly coated. Pour remaining batter and sprinkle remaining cinnamon stevia mixture over top. 6. Bake for 55-65 minutes until loaf springs bake when touched and toothpick inserted in the center comes out clean. You may need to loosely place foil over the top of the loaf for the last 15 minutes to keep it from browning too much. Check and adjust accordingly. 7. Let cool for about 10 minutes and remove loaf from pan as soon as possible. Cool and serve.