Almond Flour Banana Bread
This almond flour banana bread is moist, flavorful, and gluten-free, making it a perfect treat for any occasion.
Ingredients
Main Ingredients
- 3 medium ripe bananas The spottier and browner, the better for bold flavor.
- 2 large eggs Regular eggs give the best texture; use flaxseed eggs for vegan.
- 1 cup blanched almond flour Spoon and level, do not pack into the measuring cup.
- 1/4 cup honey or maple syrup To sweeten the bread.
- 1 teaspoon vanilla extract Adds flavor.
- 1 teaspoon baking powder Helps the bread rise.
- 1 teaspoon ground cinnamon Optional but recommended.
Optional Add-ins
- 1/2 cup chocolate chips or walnuts For extra flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas, leaving a few chunks for texture.
- Whisk in the eggs, sweetener, and vanilla until well combined.
- Add the almond flour, baking powder, and cinnamon, mixing until just combined. Do not over-mix.
Baking
- Pour the batter into a lined loaf pan and spread it evenly.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
Notes
Store at room temperature for up to three days in an airtight container. For longer storage, keep in the fridge for about a week or freeze slices individually for convenience. Reheat before enjoying.