Description
This Almond Flour Banana Bread is soft, moist, and naturally gluten-free, with a slightly nutty flavor and the perfect amount of sweetness. It’s made with wholesome ingredients and no refined sugar, making it a healthy and delicious option for breakfast or a snack!
Ingredients
Units
Scale
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, maple syrup (or honey), and vanilla extract until smooth.
- Mix Dry Ingredients: In another bowl, whisk together almond flour, baking soda, cinnamon, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. If using, fold in chopped nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, add 2 tablespoons of Greek yogurt or coconut oil.
- Make it nut-free by using oat flour instead of almond flour.
- Storage: Store at room temperature for 3 days, refrigerate for 5 days, or freeze for up to 3 months.