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Almond Flour Banana Bread

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sliced almond flour banana bread with chocolate chips

Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.

overhead image of almond flour banana bread

What You’ll Need To Make Almond Flour Banana Bread

Almond Flour – The one and only flour we use in this grain-free recipe is almond flour. Almond flour is a favorite among low-carb, gluten-free, and paleo recipes. It yields little-to-no flavor and, when done right, bakes up beautifully soft and tender. If you don’t already have a bag of almond flour in your pantry, I highly recommend you go pick some up. I’ve tried pretty much every brand of almond flour out there, and my favorite so far is this Anthony’s Almond Flour. Though whichever brand of almond flour you decide to use in this recipe, make sure it’s blanched almond flour, and not almond meal.

Coconut Sugar – A quarter cup of coconut sugar is all you’ll need to sweeten up this healthy dessert recipe! The bananas yield some natural sweetness of their own, and a touch of coconut sugar helps bring that out. If you don’t have coconut sugar, you can use brown sugar in its place.

Bananas – About two very ripe bananas should do the trick here! Or, however many mashed bananas you need to equal one cup. And while I feel like this goes without saying, make sure your bananas are super ripe for this recipe. You can tell a banana is ripe when it’s beginning to form large brown spots all around the outside peel.

Chocolate Chips – While optional, chocolate chips make this almond flour banana bread extra indulgent and delicious! If you don’t have chocolate chips, you can easily use one cup of chopped chocolate instead. I recommend semi-sweet chocolate or dark chocolate for this recipe. And if you’re looking to keep your entire loaf paleo, use your favorite paleo chocolate chips, such as these Hu Kitchen Chocolate Gems.

almond flour banana bread sliced

Tips and Tricks

  • Instead of greasing your loaf pan, line it with parchment paper. Also, cut your parchment paper larger than the loaf pan, leaving its edges sticking out from the sides of your banana bread. This’ll make it easier to lift and remove your bread from its baking pan!
  • Leave the almond flour banana bread to cool completely (about an hour) before slicing. Then, once cool, I recommend slicing the bread all at once, before storing. Lastly, store the slices in an airtight container at either room temperature for 3 days, in the fridge for 7 days, or in the freezer for up to 3 months!
  • For the ultimate slice of banana bread that’ll leave your tastebuds singing, toast it before eating! Then, once toasted, top that baby off with some vegan butter, ghee, peanut butter, and/or almond butter. Let me tell ya, toasted almond flour banana bread makes for the perfect afternoon snack or nightcap.
the inside of almond flour banana bread

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan grain-free banana bread, try replacing the eggs with three flax eggs. One flax egg equals one tablespoon of ground flax seed meal mixed into three tablespoons of water. While I haven’t tried this vegan option myself yet, I’m sure it’d work just fine!

Make it Added Sugar-Free: Because the bananas are so naturally sweet, you can totally leave the coconut sugar out of this healthier dessert recipe.

4.34 from 3 votes

Almond Flour Banana Bread

Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.
Print Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 slices

Ingredients

  • 2 1/2 cups almond flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 1 cup mashed banana (about 2 very ripe bananas)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, optional

Instructions

  • Preheat oven to 350° Fahrenheit and line a 9×5-inch loaf pan with parchment paper.
  • Whisk together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon in a large bowl.
  • Add in the melted coconut oil, mashed banana, eggs, and vanilla extract – mix until fully combined. Fold in chocolate chips if using, until evenly dispersed throughout batter.
  • Transfer batter to prepared loaf pan and bake for 40-50 minutes or until a toothpick inserted down the center of the bread comes out clean. Remove from the oven and transfer to a wire cooling rack, cool bread completely (about 1 hour) before slicing.

Video

Nutrition

Calories: 300kcal

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30 Minutes or Less

Fresh and Delicious Niçoise Salad

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close-up image of nicoise salad in a bowl

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

overhead image of nicoise salad in a bowl with dressing on the side.

What You’ll Need To Make This Niçoise Salad

Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

close-up image of nicoise salad on a plate

Tips and Tricks

  • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
  • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
  • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
nicoise salad on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

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Fresh and Delicious Niçoise Salad

A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.
Print Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

For the dressing:

  • 1/4 cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 tablespoon fresh thyme, chopped
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup olive oil

For the salad:

  • 1 pound baby potatoes, sliced in half
  • 8 ounces green beans, trimmed
  • 1 head Boston lettuce or butter lettuce, chopped
  • 2 (5-ounce) cans tuna, drained (see Notes)
  • 4 eggs, boiled
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 5-6 radishes, ends trimmed and cut in half
  • 1/4 cup mixed olives
  • 2 tablespoons capers

Instructions

  • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
  • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
  • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
  • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

Video

Notes

  • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Gluten-Free Chocolate Chip Cookie Brittle

    By
    stack of gluten-free chocolate chip cookie brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    gluten-free chocolate chip cookie brittle in a bowl with milk on the side

    What You’ll Need To Make Gluten-Free Cookie Brittle

    Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

    Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

    Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

    Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

    gluten-free chocolate chip cookie brittle stacked

    Tips and Tricks

    • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
    • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
    • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

    Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

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    Gluten-Free Chocolate Chip Cookie Brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8 servings

    Ingredients

    • 1/2 cup coconut sugar
    • 1/2 cup neutral tasting oil, see Notes
    • 2 egg whites
    • 1 teaspoon vanilla extract
    • 3/4 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 teaspoon baking soda
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
    • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
    • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
    • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
    • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

    Video

    Notes

  • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    5-Minute Antipasto Salad

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    antipasto salad in a bowl with red wine on the side

    This antipasto salad comes together in just 5 minutes! Quick, easy, and exploding with flavor. Loaded with healthy ingredients, and finished off with a 3-ingredient dressing. It’s also entirely gluten-free, with a dairy-free option!

    close-up overhead image of antipasto salad on a plate with tomatoes on the side

    What You’ll Need To Make Antipasto Salad

    Romaine Lettuce – Fresh, crisp, and extra crunchy romaine is the perfect base to this Italian salad. Romaine is hearty, yet super mild, and won’t take away from all the other flavors we have going on in this dish. However, if you don’t have romaine, you can certainly use any other kind of lettuce you’d like. Some fresh arugula would also taste great!

    Olives – Feel free to use a variety of your favorite olives in this antipasto salad! I used a combo of green and black olives, which were perfectly briny and delicious. I’ve also made this salad with marinated green olives and it was nothing short of exceptional! Also, if you don’t like olives (first of all, how?!), you can definitely leave them out of this salad altogether.

    Salami – I added this Applegate Genoa Salami to my salad, but any brand/type of salami will work here. Smoked salami, spicy salami, thinly sliced salami, etc. will all taste amazing. You can even swap the salami for prosciutto, if that’s more your thing!

    Red Wine Vinegar – Either red wine vinegar or white wine vinegar will blend perfectly into our 3-ingredient dressing. The tangy, sour vinegar brings out the abundance of savory flavors in this salad recipe. However, if you don’t have any vinegar on-hand, a tablespoon of lemon juice makes for a great substitution!

    fork and spoon lifting antipasto salad out of a bowl

    Tips and Tricks

    • This antipasto salad is basically a charcuterie board, served over lettuce. It’s got all the charcuterie things from cured meats to marinated veggies. Therefore, throw any and all of your favorite charcuterie fixings into this simple salad!
    • Make this an Italian-style pasta salad by replacing the lettuce with your favorite cooked pasta! And for a gluten-free pasta salad, use your favorite gluten-free pasta instead.
    • Because this salad holds up so well in the fridge, it’d make a great addition to your weekly meal prep! Simply portion out this salad into four servings, then store the dressing on the side. When ready to eat, remove your pre-portioned salad from the fridge and then dress- that’s it!
    close-up image of antipasto salad

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: For a vegan meal, leave out the pepperoni, salami, and mini mozzarella balls. You can also replace these three ingredients with your favorite vegan protein, such as chickpeas, white beans, or even lentils.

    Make it Dairy-Free: Easily make this antipasto salad dairy-free by leaving out the mini mozzarella balls. I personally took this option and my salad was still insanely flavorful and delicious!

    5 from 1 vote

    5-Minute Antipasto Salad

    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 servings

    Ingredients

    • 3 cups romaine lettuce, chopped
    • 12 ounces jarred artichoke hearts, quartered
    • 1 cup mixed olives, halved
    • 1 pint cherry tomatoes, halved
    • 1/2 pound salami, thinly sliced
    • 1/2 cup pepperoncini, drained and sliced
    • 4 ounces sliced pepperoni
    • 1/4 cup jarred roasted red peppers, chopped
    • 1/4 red onion, thinly sliced
    • 8 ounces fresh mini mozzarella balls, optional

    For the dressing:

    • 1/4 cup olive oil
    • 1 tablespoon red wine or white wine vinegar
    • 1 teaspoon Italian seasoning

    Instructions

    • Add all salad ingredients to a large bowl or serving platter.
    • Make the dressing by whisking together all dressing ingredients in a small bowl, then pour over salad. Serve immediately.

    Video

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Ultimate Breakfast Bowl (a Maman Copycat!)

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    breakfast bowl with coffee and avocado on the side.

    Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.

    breakfast bowl on a table with coffee and avocado on the side

    I stopped by the Maman in SoHo recently for breakfast with a friend. It was my first time eating an actual meal there (usually just stop by for coffee), and it took me exactly .02 seconds to decide what I wanted to order. The Papa’s Breakfast Bowl had my name written allllll over it. “roasted potatoes, bourbon bacon jam, a sunny egg & sliced avocado served with chipotle aioli,” sign me UP.

    fork cutting through egg yolk on a breakfast bowl

    What You’ll Need To Make The Ultimate Breakfast Bowl

    Potatoes – Either yellow potatoes or baby potatoes will work here! I love yellow potatoes for how beautifully they roast up. Perfectly crispy on the outside, while soft and creamy on the inside. I keep the roasted potatoes in this recipe as simple as possible, since we’ve got a few other things going on! Start by tossing them in salt and oil, then roast for 20 minutes. While the potatoes roast, you’ll have just enough time to make your bourbon bacon jam.

    Bacon – Any kind of bacon gets the job done. I used a standard no sugar-added bacon, since we’ll add some maple syrup to the jam later on. Though thick-cut or thin-cut makes no difference in this recipe.

    Bourbon – Don’t worry, the bourbon in this recipe is totally safe for people of all ages to consume! Once added to the caramelized onions, the alcohol is completely cooked off, leaving behind only the smoky, slightly sweet taste of bourbon. I personally love the little bit of oomph a touch of bourbon gives our savory jam, but if you’d like, you can definitely make this recipe without it.

    Mayonnaise – A few tablespoons of good quality mayo is the base to our chipotle aioli. When making aiolis, I always emphasize the importance of starting with a good quality, mild tasting mayo. I used Primal Kitchen’s Avocado Oil Mayo, which not only tastes delicious, but is much healthier than most other mayos on the market.

    Eggs – Maman’s version of this breakfast bowl comes with just one fried egg on top. However, you can certainly add as many eggs as you’d like! You even have the freedom to cook your eggs however you prefer them. Over easy, over hard, scrambled, poached, or boiled, your breakfast bowl will taste delicious no matter what!

    Microgreens – While cute and tasty, you don’t have to use microgreens in this recipe. You can certainly use any kind of green you’d like. Or, feel free to leave the greens out altogether.

    close-up image of a runny egg yolk on a breakfast bowl

    Adjust This Recipe To Your Dietary Needs

    Make it Vegetarian: The only meat in these breakfast bowls is the bacon. So, simply remove the bacon from the jam, and cook the onions in one tablespoon of avocado oil instead.

    Make it Paleo: Swap the yellow potatoes for white sweet potatoes for a paleo breakfast bowl! You’ll also want to omit the bourbon from the jam, and use a paleo-compliant mayonnaise in the chipotle aioli.

    No ratings yet

    Ultimate Breakfast Bowl (a Maman Copycat!)

    Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 2 servings

    Ingredients

    For the potatoes:

    • 3-4 yellow potatoes, cut into 2-inch pieces
    • 1 tablespoon avocado oil
    • salt, to taste

    For the bourbon bacon jam:

    • 1 pound bacon, cut into 1-inch pieces
    • 1 yellow onion, sliced
    • 1/4 cup bourbon
    • 1/4 cup maple syrup
    • 3 tablespoons balsamic vinegar
    • small pinch cayenne pepper, optional

    For the chipotle aioli:

    • 3 tablespoons mayonnaise
    • 1 teaspoon lemon juice
    • 1/8 teaspoon chipotle powder or 1/2 teaspoon adobo sauce from a can of chipotle peppers
    • 1/8 teaspoon salt

    For the bowl:

    • 2 eggs, fried to your liking
    • 1/2 avocado, sliced
    • small handful microgreens, optional

    Instructions

    For the potatoes:

    • Preheat oven to 450° Fahrenheit and place all potato ingredients on a sheet pan, then toss potatoes to coat in oil and salt.
    • Roast potatoes for 20 minutes, flipping them halfway through.

    For the bourbon bacon jam:

    • Cook bacon in a large skillet over medium-high heat, until crispy. Transfer cooked bacon to a paper towel-lined plate, then remove all but 1 tablespoon of bacon fat from skillet.
    • Add sliced onion to skillet and cook for 15 minutes, stirring every few minutes, until dark and beginning to caramelize.
    • Pour in bourbon and scrape up any brown bits from bottom of skillet, then add in maple syrup and balsamic vinegar. Cook 3-5 minutes or until thick and syrupy.
    • Add cooked bacon back into skillet along with pinch of cayenne pepper, cook for an additional 5 minutes then let cool slightly.

    For the chipotle aioli:

    • Add all chipotle aioli ingredients to a small bowl and whisk to combine.

    For the bowls:

    • Arrange bowls diving roasted potatoes between two bowls. Top each bowl with a fried egg, bourbon bacon jam, sliced avocado, small handful of microgreens, and a drizzle of chipotle aioli.

    Video

    Nutrition

    Calories: 300kcal

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