I used a few little tricks to make the bread super light and airy, which, you likely know, is rare for a grain-free bread. The secrets? Using both baking soda and baking powder, and adding a splash of apple cider vinegar to activate the baking soda (you can actually see it bubble, which is so science experimenty and cool).
- 1 very ripe banana
- 1 cup unsalted creamy cashew butter
- 3 organic eggs
- 1/2 cup coconut sugar
- 1/2 cup almond flour
- 1 tablespoon almond extract
- 2 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon fine grain sea salt
- 2 teaspoons apple cider vinegar
- 2 tablespoons organic sprinkles (I like these and these), optional but recommended
- Preheat oven to 325 degrees Fahrenheit. Line a 9″ x 5″ loaf pan with parchment paper, leaving some to overhang the sides.
- Mash the banana in a large bowl, leaving a few chunks.
- Beat the cashew butter and eggs into the banana mixture. Add the coconut sugar, almond flour, almond extract, vanilla extract, baking soda, baking powder, and fine grain sea salt, and stir until well-combined. Add the apple cider vinegar and stir until well incorporated.
- Pour the batter into the prepared loaf pan. Stir in 1 tablespoon of sprinkles, swirling so they distribute throughout the batter. Sprinkle the other tablespoon of sprinkles in an even layer on the top of the bread.
- Bake for 50 – 60 minutes, or until a toothpick in the center comes out completely clean. Allow to cool for at least 20 minutes in the pan before removing. Store for up to 4 days in the fridge, or slice and keep in the freezer for up to 6 months, toasting a slice at a time when you’re ready to eat!