Healthy Banana Bread, No Refined Sugar, Gluten Free & Paleo

Healthy Banana Bread that actually tastes amazing. So Moist and Soft, made with Almond Flour and No Refined Sugar. Sweetened only with natural goodness, it has a wholesome, comforting flavour with golden edges and a lightly caramelised sliced banana on top, perfect for the holiday season.

Who said healthy cannot feel like a treat? This is the perfect choice for a cosy holiday breakfast or a snack to share with family and friends. 💛

📝 Printable Recipe + Tips & Variations:
https://healthyfoodbyannie.com/health...

Ingredients
• 2 cups (200 g) blanched almond flour
• ½ cup (50 g) coconut flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 2 large ripe bananas (about 370 g)
• 3 large eggs, at room temperature
• ½ cup (90 g) coconut sugar
• ¼ cup +1 tablespoon (68 g) MCT oil, or avocado oil
• 1¼ teaspoons vanilla extract
• 1½ tablespoons apple cider vinegar or vinegar
• 3 tablespoons (45 ml) almond milk
Topping
• 1 banana, peeled and sliced lengthwise
• 1 tablespoon (12 g) coconut sugar

Instructions
1. Preheat your oven: Preheat to 175 °C (350 °F) for a conventional oven or 160 °C (320 °F) for a fan/convection oven.
2. Prepare the loaf pan: Grease and line a 29 × 14 cm loaf pan (or a 23 × 13 cm standard pan) with parchment. Leave an overhang on the sides to lift out easily.
3. Mix the dry ingredients: In a medium bowl, sift together almond flour, coconut flour, cinnamon, baking soda, baking powder, and salt. Whisk until fully combined.
4. Combine the wet ingredients: In a large bowl, mash bananas until smooth. Add eggs and whisk until incorporated.
Mix in melted coconut oil, coconut sugar, vanilla extract, almond milk, and apple cider vinegar. Whisk until smooth.
5. Add dry to wet: Slowly fold half of the dry mixture into the wet. Mix gently. Add remaining dry mixture and fold until just combined. Do not overmix.
6. Fill the pan & smooth the top: Pour batter into the prepared pan. Smooth the top with a spatula.
7. Add the topping: Slice one banana lengthwise into thin halves. Place slices cut-side up on top of batter.
Sprinkle with 1 teaspoon coconut sugar for a caramelized golden finish.
8. Bake until cooked through: Bake for 45–50 minutes (fan/convection) or 50–60 minutes (conventional).
Test with a toothpick: it should come out clean or with a few moist crumbs.
9. Let it cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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