I have been turning out homemade almond flour like a milling machine these days. No idea why it took so long for it to click for me that making almond milk should go hand in hand with making almond flour (see how here) but hey, at least I caught on at some point! I was really craving a different kind of banana bread - something with texture and I wasn't in the mood to wait for my quinoa to sprout so I used quinoa flakes, almond meal and some amaranth flour to smooth it all out. 

Pretty easy to make too, guys! 

Nutty Banana Bread

2/3 cup almond flour

2/3 cup quinoa flakes (can sub oatmeal)

2/3 cup amaranth flour (can sub flour of your choice)

1/4 cup ground flaxseed

1/4 cup maple sugar

1 teaspoon sea salt

3 teaspoons baking powder

1 teaspoon ground cinnamon

3 whole eggs

1/4 cup ghee (or softened butter) 

2-3 ripe bananas, smashed

1 teaspoon real vanilla extract

1 tablespoon blackstrap molasses


Pre-heat oven to 325 degrees. Grease a loaf pan and set aside.

In a large mixing bowl, add all dry ingredients (almond flour - cinnamon) and mix to combine. 

Beat eggs, ghee, bananas, vanilla and molasses in a separate bowl and add the wet ingredients to the dry and stir just until all the ingredients are fully incorporated. Let the mixture sit for 3-5 minutes. Spoon into the pre-greased loaf pan.

Bake in the pre-heated oven for 35-40 minutes or until the bread is firm to the touch and does not jiggle (you can also test with a toothpick or cake tester and make sure it comes out clean). 

Cool fully on a drying rack. Delicious served with Cinnamon Ghee (recipe here).

*I like to slice the entire bread when fully cooled, place a piece of parchment paper between the slices and freeze the bread - when you want a slice or 3, take it out of the freezer (you can pop it in the toaster if you want it warm or let it defrost if you want it room temp!)