Pain à la banane sans gluten aux noix et à la cannelle

Ingrédients

• 3 ripe bananas
• 3 eggs
• 200 g almond flour
• 70 g walnuts, coarsely chopped
• 60 ml coconut oil, melted
• 3 tbsp honey
• 1.5 tsp cinnamon
• 1 tsp gluten-free baking powder
• Pinch of salt

Préparation

1. 1

   Preheat the oven to 175°C. Line a loaf pan (approx. 22 cm) with parchment paper or lightly grease it with a little coconut oil.Mash 3 ripe bananas well in a large mixing bowl with a fork. The riper they are, the sweeter and more flavorful the bread will be.Add 3 eggs, 3 tablespoons honey and 60 ml melted coconut oil to the bananas. Mix everything well with a whisk or fork.Add 200 g almond flour, 1 tsp gluten-free baking powder, 1.5 tsp cinnamon and a pinch of salt. Stir until a smooth batter forms.Coarsely chop 70 g walnuts and fold them into the batter. Reserve a small handful for the top.Pour the batter into the prepared loaf pan and sprinkle the reserved walnuts over the top. Press them in lightly.Bake the banana bread for 50 to 55 minutes in the middle of the oven. Insert a skewer into the center — if it comes out dry, it's done.Let the bread cool in the pan for at least 15 minutes before slicing. Serve at room temperature, optionally with a thin layer of almond butter or regular butter.