Preheat to 350°F (175°C) and lightly grease a loaf pan or line with parchment paper.
Mix Wet Ingredients:
In a large bowl, mash the bananas. Add olive oil, applesauce, honey (or maple syrup), eggs (or flax eggs), and vanilla extract. Mix until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together almond flour, baking soda, baking powder, and cinnamon.
Fold Together:
Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the loaf tender.
Bake:
Pour the batter into the prepared loaf pan. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy your tropical slice of paradise!
Tips for Maximum Flavor
Optional Add-ins: Toasted coconut flakes, chopped pineapple, or dark chocolate chips for extra indulgence.
Make It Vegan: Substitute eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg, set for 5 minutes).
Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Why This Recipe Works
Bananas provide natural sweetness and moisture.
Olive oil contributes healthy fats that keep the loaf tender.
Almond or spelt flour adds fiber, protein, and a slightly nutty flavor.
Cinnamon and vanilla enhance the tropical aroma, giving your kitchen that “paradise” vibe.
This Tropical Paradise Banana Loaf is moist, naturally sweet, and infused with warm, tropical flavors — a slice of sunshine in every bite.
