Spiced Banana Nut Bread - Tasty Fall Treat

This gluten free treat is perfect for breakfast with a cup of coffee, and it makes an excellent afternoon snack. At Stonehill, we love all things nut and dark chocolate, so we amped up the recipe with dark chocolate chips and chopped pecans (optional). To limit sugar and overly sweet flavors, we used a dash of pure maple syrup instead of sugar. Overall, the bread is slightly denser than normal banana bread due to the flour, but the bananas keep it moist. What makes this recipe special is the cinnamon and allspice- that extra kick gets us in the autumn mood!

Dry Ingredients:

2 ½ cups almond flour (or paleo flour)

1tsp baking soda

1tsp baking powder

1 tsp cinnamon

1 tsp allspice

½ tsp salt

Wet Ingredients:

3 ripe bananas (or 4 small ones)

4 eggs

1 tsp vanilla extract

2 Tbsp. pure maple syrup

Optional Add-ons:

Dark Chocolate chips 

Chopped pecans

Easy, Peasy Instructions:

First, preheat the oven to 350 degrees and line a loaf pan with parchment paper. 

Next, simply mix all the dry ingredients in one bowl and the wet ingredients in another mixing bowl. Using a large spoon or spatula, gently add the dry mixture to the wet (don’t over mix). Lastly, fold in chocolate and chopped pecans- be sure to save some chocolate chips for the topping. 

Pour batter into the prepared pan and sprinkle the remaining chocolate chips over top. Bake for about 50-60 minutes or until a toothpick comes out clean from the center. 

Make sure to cool the bread completely before slicing to avoid crumbling! 

To store the bread, wrap the loaf tightly in foil and then a ziplock bag. Keeps for up to a week. Enjoy!