This gluten-free and sugar-free bread is one of our favorite breads.
The recipe calls for 1/2 cup coconut cream, thus eliminating the need for added sugar.
It’s also a great recipe for Passover.
You can omit the walnuts if you have nut allergies.
2 organic pasture-raised eggs
1 cup almond flour
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 cup coconut cream
3 Tablespoons coconut oil or 2 Tablespoons clarified butter (ghee)
1/4 cup walnuts
1/4 teaspoon salt
1/4 cup brown sugar, monk fruit, or 1/4 cup coconut brown sugar (optional)
1 – In a large bowl whisk the dry ingredients (almond flour, baking soda and walnuts).
2 – In another bowl add the wet ingredients (bananas, eggs, coconut cream and vanilla) and mix until all the ingredients are well-incorporated.
3 – Combine the two mixtures.
4 – Grease a loaf pan or (preferably a Pyrex glass dish) with coconut oil, then pour the batter into the dish.
5 – Bake at 350 degrees for 25 to 35 minutes.