Description
Enjoy a delicious and moist Almond Flour Banana Bread that is gluten-free and perfect for breakfast or as a snack. This recipe uses almond flour for a nutty flavor and is sweetened with honey or maple syrup.
Ingredients
Scale
For the bread:
- 3 ripe bananas (mashed)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional:
- 1/3 cup chopped walnuts or dark chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper or grease lightly.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey or maple syrup, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, mix the almond flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet and dry ingredients: Stir the dry ingredients into the wet mixture until just combined. Fold in the walnuts or chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This bread is naturally gluten-free and moist, thanks to the almond flour.
- Store at room temperature for 2 days or refrigerate for up to a week.
- For a sweeter loaf, add 2 tablespoons coconut sugar.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
