Description
This Almond Flour Banana Bread is a moist and flavorful gluten-free treat made with ripe bananas, almond flour, and natural sweeteners. Perfect for breakfast, a snack, or a healthy dessert, this recipe uses simple ingredients and is easy to make with a tender crumb and deliciously soft texture.
Ingredients
Scale
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots, mashed (about 1 cup)
- 3 large eggs
- 1/4 cup maple syrup (or any sweetener of choice)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Additional
- Cooking spray (such as Misto) for greasing pan
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 5-inch metal loaf pan with parchment paper or use a non-stick pan as is. Spray only the bottom and the lower 1 inch of the pan with cooking spray to prevent sticking.
- Mash bananas and mix wet ingredients: In a large mixing bowl, mash the ripe bananas thoroughly using a masher. Add the eggs, maple syrup (or chosen sweetener), oil, vanilla extract, cinnamon, baking soda, baking powder, and salt. Whisk these ingredients together until the mixture is smooth and well combined.
- Add almond flour and combine: Gently fold in the almond flour using a spatula, stirring carefully until just combined, ensuring the batter remains light and not overmixed.
- Pour batter and bake: Pour the banana bread batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the banana bread from the oven and place it on a cooling rack. Let it cool in the pan for about 10 minutes. Then carefully remove the bread from the pan and allow it to cool completely on the rack before slicing with a sharp serrated knife to maintain its structure.
Notes
- Store bread in an airtight container at room temperature for up to 3 days; refrigerate for an additional 3 days to extend freshness.
- For freezing, bake and cool the bread completely, then freeze it unsliced in a gallon-size Ziploc bag with air expelled. Freeze for up to 3 months and thaw at room temperature for a few hours before serving.
- Using a metal loaf pan helps the bread rise better and results in a less wet texture compared to ceramic pans.
- Any mild-flavored oil such as avocado oil, light olive oil, melted coconut oil, or grapeseed oil works well in this recipe.
- Almond flour is essential—you cannot substitute with other types of flour for the texture and flavor this recipe requires.
- Sweeteners such as honey, maple syrup, or Monkfruit erythritol sweetener work interchangeably in the same quantity.
- For a vegan version, replace eggs with chia eggs; the bread will be slightly denser but still delicious.
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220
- Sugar: 7g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
