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Almond Flour Banana Bread

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Almond Flour Banana Bread is a healthy, low-carb alternative to traditional banana bread, made with almond flour, ripe bananas, and maple syrup. It offers a soft, fluffy texture with natural sweetness and a hint of cinnamon, perfect for breakfast or a snack.

Ingredients

  • 2 ripe bananas, about 1 cup mashed
  • 2 large eggs
  • 1/2 cup maple syrup, or honey
  • 1/4 cup coconut oil, melted (can sub with butter or avocado oil)
  • 1 teaspoon vanilla extract
  • 3 cups almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or favorite add-ins (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×5 loaf pan with parchment paper or grease with butter, then set it aside.
  2. In a large mixing bowl, mash the bananas until smooth. Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk together until well combined.
  3. Stir in the almond flour, cinnamon, baking soda, baking powder, and salt. Mix just until the ingredients are fully incorporated.
  4. Gently fold in the chocolate chips or your preferred add-ins if desired.
  5. Pour the batter into the prepared loaf pan and smooth out the top.
  6. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  7. Remove from the oven and allow to cool for 10 minutes. Then, transfer the banana bread to a cooling rack and let it cool completely before slicing.

Notes

  • Customize the banana bread with chocolate chips, chopped nuts, dried fruit, or coconut flakes.
  • Maple syrup can be swapped with honey, agave nectar, or stevia.
  • For a dairy-free version, use coconut oil instead of butter and ensure add-ins are dairy-free.
  • Add nutmeg or ginger for extra flavor.
  • Store in an airtight container at room temperature for up to 3-4 days or refrigerate for up to a week.
  • Freeze for up to 3 months. Reheat slices in the microwave or oven for a fresh taste.

Nutrition

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