Ingredients:

  • 300g superfine blanched almond flour
  • 5g baking soda
  • 3g fine sea salt
  • 2g ground cinnamon
  • 240g mashed ripe bananas
  • 2 large eggs
  • 60ml melted coconut oil
  • 50g maple syrup
  • 5ml pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, mash the bananas until smooth with only a few small lumps. Whisk in the melted coconut oil, eggs, maple syrup, and vanilla until the mixture is emulsified and glossy.
  3. Sift the almond flour, baking soda, salt, and cinnamon directly into the wet ingredients. Gently fold with a spatula until no dry streaks remain, taking care not to overmix.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until the edges pull away slightly from the pan and a toothpick inserted in the center comes out clean.
  5. Let the bread cool in the pan for 10 minutes before transferring it to a wire cooling rack to cool completely.