Ingredients
3 Eggs
2 teaspoons Vanilla Extract
1 teaspoon Almond Extract (optional, But We Love It!)
1 Tablespoon Honey (agave Or Maple Would Work Too)
1/4 cups Coconut Oil, Melted
1 teaspoon Baking Soda
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Pure almond — frangipane, amaretti, cherry pie enhancement
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Pure almond — frangipane, amaretti, cherry pie enhancement
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 350 degrees f. grease a loaf pan. add the bananas, eggs, vanilla, almond extract, honey and coconut oil in a food processor and pulse until the ingredients are combined. add in almond flour, salt and baking soda and pulse a few times. dump batter into a greased loaf pan. (i used a 4x8 inch pan. the large the pan, the flatter the loaf will be, so use a smaller loaf pan to add height to your bread.) bake for 55-65 minutes, until a toothpick inserted comes out clean. remove from oven and allow to cool in the pan. remove from the pan, slice and serve. store in an airtight container for up to 4 days. (recipe adapted from elanas pantry.)