- 1/2 cup grass-fed unsalted butter
- 1-1/3 cup almond flour
- 6 tablespoons golden flaxseed meal finely ground
- 2 tablespoons psyllium husk finely ground
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 teaspoon xanthum gum
- 1/2 teaspoon kosher salt
- 4 eggs
- 3/4 cup golden erytrhitol allulose, xylitol or coconut sugar
- 1 teaspoon blackstrap molasses
- 3 teaspoons banana extract
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 6 tablespoons full fat Greek style yogurt or sour cream
- 2/3-1 cup roughly chopped pecans or walnuts (optional)
- Heat up the butter in a small saucepan over medium/low heat. Continue to simmer the butter, stirring once in a while, until fully browned (about 4-6 minutes). Set aside to cool slightly while you prepare the rest. Note: browning the butter is totally optional, but it does add a ton of flavor so it comes highly suggested.
- Preheat oven to 350F. Line (or grease and flour with coconut flour) a 8.5 x 4.5″ loaf pan.
- Whisk together in a medium bowl almond flour, golden flaxseed meal, psyllium husk, coconut flour, baking powder, xanthan gum and salt. Set aside.
- Add eggs, sweetener and molasses to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the banana and vanilla extracts, apple cider vinegar and browned butter.
- Add in the dry flour mixture in two parts, alternating with the yogurt. Mix for 2-3 minutes until fully incorporated and elastic. The batter will thicken as you mix (think cookie dough). Fold in the nuts which are totally optional.
- Distribute the batter evenly into pan, smoothing out the top with a wet spatula. Bake for 55 to 65 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 20, and cover with aluminum foil as soon as it begins to turn golden. Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your banana bread will continue to cook while it cools, so don’t slice it before.
Recipe Courtesy of Gnom-gnom