Chometz-Free Banana Bread

Looking ahead to Pesach, I thought it would be cool to come up with a “bread” that is chometz free! Through quarantine, my kids and I must have baked hundreds of banana breads in equally different ways. The one that stands out is actually not only chometz free, but gluten and dairy free too.

YIELDS 1 LOAF

• 3 eggs, beaten
• ¼ cup coconut oil, melted
• 2 Tbsp honey
• 1 tsp pure vanilla extract
• 1–2 ripe bananas, mashed
• 3 cups almond flour
• 1 tsp cinnamon
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ teaspoon salt
• ¼ cup dark chocolate chips (optional)

Preheat oven to 350°F (175°C). Spray a bread pan with cooking spray.

Whisk together eggs, oil, honey, and vanilla. Mix in the mashed banana. In a separate bowl, mix together the almond flour, cinnamon, baking powder, baking soda, and salt. Slowly add the flour mixture to the egg mixture, stirring continuously. Mix until just combined. Do not overmix. Fold in the chocolate chips, if desired.

Pour batter into the pan. Bake at 350°F (175°C) until a knife inserted comes out clean, about 1 hour. Cool for about 10 minutes before slicing.

(Originally featured in Family Table, Issue 733)