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Almond Flour Banana Bread Recipe

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4.1 from 14 reviews

This Almond Flour Banana Bread is a moist, flavorful, and gluten-free treat made with ripe bananas, almond flour, and wholesome ingredients. It’s naturally sweetened with maple syrup and flavored with cinnamon and vanilla, making it a perfect healthy alternative to traditional banana bread. Ideal for breakfast or a snack, this loaf is easy to prepare and bakes to a tender, lightly nutty finish.

Ingredients

Wet Ingredients

  • 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
  • 3 large eggs
  • 1/4 cup maple syrup (or any sweetener)
  • 1/4 cup avocado oil (or any mild oil or melted butter)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 3 cups almond flour (not almond meal)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Other

  • Cooking spray (such as Misto), for greasing the loaf pan

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line a metal 9 x 5-inch loaf pan with parchment paper or use a non-stick pan. Apply cooking spray only to the bottom and the lower inch of the sides to prevent sticking. Set aside.
  2. Mash bananas and mix wet ingredients: In a large mixing bowl, mash the ripe bananas thoroughly using a masher. Add in the eggs, maple syrup, avocado oil, vanilla extract, cinnamon, baking soda, baking powder, and salt. Whisk the ingredients together until you get a smooth, combined mixture.
  3. Add almond flour: Gently fold the almond flour into the wet mixture using a spatula. Stir just until the flour is incorporated, being careful not to overmix to keep the bread tender.
  4. Pour batter and bake: Pour the batter evenly into your prepared loaf pan. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  5. Cool and slice: Remove the bread from the oven and transfer the pan to a cooling rack. Let it cool for about 10 minutes, then carefully remove the bread from the pan. Allow it to cool completely before slicing. Use a sharp serrated knife for clean slices and to prevent the bread from crumbling.

Notes

  • Ensure your bananas are very ripe with brown spots for maximum sweetness and moisture.
  • Almond flour, not almond meal, results in a lighter, fluffier bread texture.
  • You can substitute the maple syrup with honey or another liquid sweetener of choice.
  • Using a serrated knife helps maintain the structure of the bread and prevents it from falling apart when slicing.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Find it online: https://bitezly.com/almond-flour-banana-bread-recipe/