📖 Instructions

1. Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures the bread doesn't stick.
2. Mash the Bananas: In a large bowl, mash 3 very ripe bananas until smooth. The riper, the better – those brown spots mean extra sweetness!
3. Combine Wet Ingredients: Add 2 large eggs, ¼ cup of melted coconut oil (or unsalted butter), and 1 teaspoon of vanilla extract to the mashed bananas. Mix well until everything is nicely combined.
4. Add Sweetener: Stir in ½ cup of your preferred sugar substitute (like erythritol, stevia, or monk fruit). Adjust the amount to suit your taste preferences.
5. Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups of almond flour (or all-purpose flour), 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Making sure everything is well blended will help everything taste right.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – a few lumps are okay!
7. Add Extras (Optional): Fold in ½ cup of chopped walnuts or pecans (if using). I love the crunch they add, but it's totally up to you.
8. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
9. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
10. Cool: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from getting soggy.
11. Slice and Enjoy: Once completely cool, slice and enjoy your guilt-free banana bread. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.