Who knew that your spotted brown bananas are simply the BEST? They can naturally sweeten up any dish and cut back on all that artificial sugar.
As you know I spend a lot of time thinking about food and creating recipes that balance flavor and health. Most banana bread recipes I have seen use a TON of artificial sugar. I instead use ripe bananas to sweeten this up to perfection.
And banana bread recipes are so forgiving. So add in what you like and it still tastes insanely good.
If you have some spotted brown or even black bananas, you’re in business my friends. The bananas have done all the hard work sweetening up on your counter for the last few days. Now all we need to do is add them to our bowl.
By using ripe bananas, the bananas will remain the star of this recipe. And our very first ingredient. So grab a mixing bowl and add in our ripe bananas. Mash these with a fork until we achieve a puree consistency.
Next up, add in the vanilla, egg, coconut oil, coconut sugar, baking powder, salt, cinnamon, and almond milk. For this banana bread with almond flour recipe, you can use any plant based milk. I’ve made it with both almond and coconut milk. Both taste great!
I like to use almond flour in this recipe. Almond flour is a good alternative to wheat flour and great if you want a gluten-free option or something more nutritious. It’s packed with protein, nutrients, and low in carbs. If you are not gluten free or don’t have almond flour on hand, no problem. You can substitute with wheat or all purpose flour.
Add your flour to the bowl and mix with a spatula. Make sure to not over mix as we can end up with an end product that is a little tough. Just make sure to mix in all the dry flour spots.
Follow with the oats and give it a nice stir.