Hummingbird Bread (Almond Flour)

Grain-Free Hummingbird Bread Moist, fluffy hummingbird bread that is grain-free, refined sugar-free and oil-free for a healthier treat. Make it for breakfast, snack, or dessert.

2 ripe bananas, mashed (~ ¾ cup)
2 large eggs
½ cup pineapple, chopped
1 tsp. pure vanilla extract
2 cups almond flour
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. sea salt

Topping (Optional):
3 Tbsp. unsweetened shredded coconut
¼ cup raw pecans, chopped

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 9x5” loaf pan with parchment paper.

Mash the bananas in a large bowl until most of the chunks are out. Whisk in the eggs, chopped pineapple and vanilla extract until everything is well-combined (wet ingredients).

Add the almond flour, ground cinnamon, baking soda, and sea salt (dry ingredients) and mix until a thick dough forms.

Transfer the bread batter to the parchment-lined loaf pan and spread it into an even layer. If desired, top with shredded coconut and raw pecans so that there's a little crunch on the top of the bread.

Bake on the center rack of the preheated oven for 30 minutes. Remove the bread from the oven, cover it in aluminum foil, then continue baking for another 15-20 minutes, or until the bread is golden-brown around the edges and tests clean.

Allow the bread to cool for at least 30 minutes before slicing and serving.

Makes 8 servings.

Cook's Notes:

• Store any leftover bread in an airtight container in the refrigerator for up to 5 days.
• To Freeze, slice it into individual slices, wrap it in plastic wrap, then place it in a zip lock bag and seal it up. This will allow the bread to stay fresh longer. It should keep for up to 4 months.

Nutritional Information:
Serving: 1 Slice (of 8) - Calories: 209kcal - Carbohydrates: 14g - Protein: 8g - Fat: 15g - Fiber: 2g - Sugar: 6g
Calories: 209kcal