- 3 eggs
- 5 tbsp honey, tip: Honey is a mess when you try to measure it so either measure it by weight or squeeze it in the bowl and count 1-1000, 2-1000, 3-1000, 4-1000, 5-1000 (85g carbs)
- 4 tbsp olive oil
- 3 to 3 1/2 brown spotted bananas mashed, tip: Don’t use green or bright yellow bananas. Wait till they've sat on the counter for a few days. (72g usable carbs)
- 1 tsp vanilla extract (1g carbs)
- 1 tsp baking powder, dual acting aluminum free (1g carbs)
- 2 cups of pre-packaged almond flour or 2 1/4 cups of freshly ground almonds, The reason we use an extra 1/4 cup when making your own almond meal is because you get multiple textures from the food processor. (18g usable carbs)
- Preheat oven to 350F.
- Add all the ingredients into a large mixing bowl. Ensure you mash the bananas in a plate first with a fork or a masher.
- Mix the ingredients in the bowl with a mixer till thoroughly mixed together.
- Coat the inside of loaf pan with coconut or olive oil so the bread doesn’t stick to the inside of the pan.
- Pour the banana mixture into the loaf pan.
- Place in oven on the middle rack and cook for 1 hour to 1 hour and 15 minutes.
UPDATE: After posting this recipe I was wondering how many carbohydrates were in a single loaf. From my calculations of all ingredients the total usable carbohydrate count is 177 grams. Because of the carbohydrate count, I recommend eating this over an extended period of time. I'm going to play with the recipe in the future to find an alternative to the honey.