Of which 12.5 g sugars and 4.7 g saturated fat.
No-added-sugar version: 213 kcal and 7.1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (banana) · Vitamin E (almond) · Magnesium (almond)
Allergens egg, tree nuts
Banana walnut bread
Very ripe bananas, cinnamon and chopped walnuts — the gluten-free take on classic banana bread.
Ingredients
- 2 ripe bananas, mashed (200 g / 7 oz)
- 2 cups almond flour (200 g / 7 oz)
- ½ cup coconut flour (56 g / 2 oz)
- ⅓ cup white or brown sugar, adjust to taste (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (adjust to taste) (95 g)
- 1 tsp ground cinnamon (3 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz)
- ¼ cup melted coconut oil (40 g / 1½ oz)
- ½ cup chopped walnuts, optional (50 g / 1¾ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a loaf pan.
- In a bowl, mash the bananas well with a fork, then add the eggs and coconut oil.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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