March 4, 2016
(This post contains affiliate links - please see what that means here). This recipe is great for when you have 6 bananas that all get too ripe at once. This happens all too often for me. My twins literally will eat 2 bananas everyday at breakfast time. I'll usually to be proactive and buy two huge bunches at the beginning of the week. By the time Friday rolls around, it's banana bread time. I absolutely hate to waste food! Amazon had an amazing deal with the almond flour - I just bought a 4 pack of Bob's Red Mill Almond Flour and because it's part of "Prime Pantry" I received a discount for choosing slower shipping. Since I didn't need it right away, I will save $6 on a future Prime Pantry item - I think this is pretty awesome and totally worth the wait. Anyway, this banana bread is super easy and a very forgiving recipe. You can literally dump it all in a bowl, mix, and bake with two toddlers hugging your legs (I know from experience). The best part about this - it actually tastes AMAZING once it's refrigerated. It has a very creamy texture that is almost like bread pudding. It also has no added sweeteners! The only sweetness comes from that of the bananas. It does have dairy, so be mindful if you have issues there. I have also substituted buttermilk many times for milk + apple cider vinegar with great success. Here's the full recipe: [amd-zlrecipe-recipe:2] I can imagine if you want to make this dairy free - I would substitute the butter for coconut oil (1:1) and use full fat coconut milk and apple cider vinegar instead of the buttermilk. Let me know if you try it!