Delicious and Light Banana Bread
  • Cooking Time: 45
  • Servings: 15
  • Preparation Time: 20
  • 2 cups raw cashew flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup mashed overripe banana
  • 2 tbsp melted butter
  • 3 eggs
  • 2 tbsp whole milk
  • 2 tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan, then cover with parchment paper so you have a handle to put out your bread when it is cooled. Set aside.
  3. Grind the raw cashews in a coffee grinder and pour into measuring cup.
  4. Pour into a small mixing bowl, and add coconut flour, baking soda, and sea salt.
  5. Mix well to combine and set aside.
  6. In a medium mixing bowl, add banana, butter, eggs, vanilla, and milk.
  7. Mix well using a stand or hand mixer.
  8. Pour in dry ingredients and mix well, until you have a light and fluffy batter.
  9. Go ahead and pour that batter into your prepared loaf pan.
  10. Bake for 45 minutes.
  11. Test for doneness with a toothpick or similar sharp pointy object. If it comes out clean, it is done.
  12. Let cool in pan for 10-20 minutes, then carefully pull out of pan using the parchment paper as a handle.
  13. Transfer to a cooling rack and let cool for at least an hour.
  14. Remove from parchment after completely cool and place on cutting board to slice. Serve and enjoy!
I absolutely love banana bread! Living without grains really made me miss this lovely treat. Until now. I adore this recipe, and I hope you will too!