Ingredients:
- ½ cup ripe banana (2 small bananas)
- 3 large eggs
- 3 tablespoons coconut oil (melted)
- 1½ cup Sugar Watchers’ almond flour (Gluten Free)
- 2 teaspoons cinnamon
- Pinch nutmeg (Optional)
- 1½ teaspoons baking powder.
- ½ cup walnuts or pecans (crushed)
- ½ Erythritol (adjust as per sweetness)
- Preheat your oven to 350°F (180°C) and line a 7.5-inch loaf tin with baking paper. Set aside.
- In a large mixing bowl, add the soft bananas, eggs, erythritol and melted coconut oil. Beat together until the mixture is smooth and frothy.
- In a separate mixing bowl, mix the almond flour, cinnamon, nutmeg, and baking powder.
- Add the dry ingredients to the wet ones and mix until the batter is smooth, with a good consistency and completely combined. Fold in the crushed walnuts or pecans.
- Pour the banana bread batter into your prepared baking tin and smooth out the top. Bake for 35 – 40 minutes or until a toothpick inserted in the middle comes out clean.
- Remove and allow to cool for 15 – 20 minutes in the tin. When the loaf feels cool enough, remove from the tin and allow it to completely cool before slicing.