Grain-Free Bourbon & Peach Banana Bread


  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tbs coconut oil, liquid state
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 ounces bourbon
  • 2 very ripe bananas, mashed
  • 2 small peaches, sliced
  • Turbinado sugar to top (optional)


  1. Preheat your oven to 350 degrees.
  2. Add your almond meal, coconut flour, baking soda, salt and cinnamon to the bowl of a stand mixer. Mix it for a couple seconds so that it is well combined.
  3. In a separate bowl add your eggs, bourbon and maple syrup. Whisk until fully combined.
  4. Turn your stand mixer on low and slowly add your wet ingredients into your dry ingredients. Once those are combined, add in your bananas and mix until everything is combined.
  5. Create a parchment sling by lining your bread pan with a piece of parchment paper. The parchment paper should be coming over the sides of the pan. This will make it easier to remove.
  6. Pour your batter into your parchment lined bread pan. The weight of the batter will help to weigh the parchment down. Use a spatula and make sure the batter is spread out evenly.
  7. Arrange your sliced peaches on top of your batter and sprinkle a bit of turbinado sugar on top.
  8. Bake for 40-55 minutes, or until the bread is set in the middle and is a lovely golden brown. If you insert a knife in the center is should come out clean.
  9. Allow your bread to cool for ten minutes or so before removing it from your pan. Use the corners of the parchment paper sling you've created to remove it. Allow it to cool for several more minutes before slicing.
  10. Once it's cooled slightly you can slice it up and serve! It goes great with some butter and a drizzle of honey.


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