Honey Cinnamon Bread


  • 1 1/3 cups almond flour or almond meal (see notes)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup (4 ounces) mashed, ripe banana (about 1 large)
  • 2 eggs
  • 1/4 cup honey
  • Optional: 1/3 cup raisins and/or nuts of choice


  1. Preheat the oven to 350 degrees F. Grease (and/or line with parchment) two 3×5 loaf pans or one 9×5 loaf pan.
  2. In a medium bowl, combine the dry ingredients and set aside. (Add optional ingredients at this point.)
  3. In a large bowl, combine the wet ingredients. I find it easiest to mash the banana in this bowl, and then whisk in the eggs and, finally, the honey so that the mixture is thoroughly combined.
  4. Add the dry ingredients to the wet ingredients, stirring to fully incorporate.
  5. Pour into prepared pan(s). Bake for 25 minutes, give or take a couple of minutes, as all ovens vary, or until just cooked through the center. (I like to press down gently on the top center, checking to see if it is just firm and not mushy; you can use the toothpick test instead.)
  6. Allow to cool in the pans for 5 minutes, and then remove to a baking rack and cool completely.
  7. Enjoy!


  • I often specify blanched almond flour (the kind that is very finely ground and does not include the skins). In this recipe, I have used the coarser almond meal and it works beautifully. Feel free to use either.

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