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  • Liz Hoobchaak

Banana Bread

Updated: Nov 6, 2022

There is nothing better than the smell of a fresh loaf of banana bread coming out of the oven. The addition of pistachios and nutmeg in my banana bread recipe give it a wonderful nutty flavor and aroma. This recipe comes together very quickly with only a few simple ingredients. It freezes well and makes a great french toast. It contains no gluten, grains or sugar and is loaded with protein and potassium so it makes a great healthy breakfast option.

This recipe makes one loaf or a dozen muffins. I recommend using a silicone loaf pan or muffin tray so they are easy to remove. If using metal, make sure you use paper liners otherwise batter will stick. Often times when baking with almond flour, I find that the texture of the bread is more desirable when it is able to cool completely.


4 ripe bananas

3 eggs

1/4 cup honey

3 tbsp melted butter

1 tsp vanilla extract

2 1/2 cups almond flour

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/3 cup pistachios or walnuts


1. Preheat your oven to 350ºF. Place silicone loaf pan on a baking tray for ease of transfer.

2. Place bananas, eggs, honey, vanilla and nuts in a high speed blender and blend until smooth.

3. Pour banana mixture into a big mixing bowl and add the rest of the ingredients. Stir until well incorporated.

4. Fill the loaf pan 3/4 of the way and bake for 45-50 minutes or until a toothpick comes out clean. If the top of the bread is getting very dark, cover lightly with aluminum foil to prevent burning. Muffins wells should be filled 3/4 of the way as well and will take 22-25 minutes.

5. Let bread cool for at least 20 minutes before slicing.

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