Ingredients:

  • 3 cups blanched almond flour (336g)
  • 3 large overripe bananas, mashed (approx. 408g)
  • 4 large eggs, room temperature
  • 1/3 cup pure maple syrup (105g)
  • 2 tbsp coconut oil or ghee, melted (28g)
  • 1 tbsp pure vanilla extract
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 3/4 cup raw walnuts, chopped (90g)

Instructions:

  1. Heat the oven. Set your rack to the middle position and preheat to 350°F (175°C). Note: This ensures the leavening starts working the second the pan goes in.
  2. Prepare the pan. Grease your loaf pan and line it with parchment paper.
  3. Mix the dry base. In a large bowl, whisk together the 3 cups of almond flour, baking soda, cinnamon, and sea salt. Until no clumps of flour remain.
  4. Mash the fruit. In a separate bowl, mash the 3 bananas with a fork. Until they reach a thick, liquid consistency with small chunks.
  5. Whisk the wet. Add the 4 eggs, maple syrup, melted oil, and vanilla to the bananas. Until the eggs are fully incorporated and the mixture is pale.
  6. Combine the mixtures. Pour the wet ingredients into the dry. Until a thick, fragrant batter forms.
  7. Add the crunch. Gently fold in the 3/4 cup of chopped walnuts. Note: Save a few to sprinkle on top for a professional look.
  8. Bake the loaf. Pour the batter into the pan and bake for 55 minutes. Until the top is deep golden and a toothpick comes out clean.
  9. Rest and cool. Let the bread sit in the pan for 10 minutes. Until the structure sets.
  10. Transfer to rack. Use the parchment sling to move it to a wire rack to cool completely.