Description
This Almond Flour Banana Bread is soft, moist, and naturally gluten-free, making it a healthy and delicious option for breakfast or a snack. It’s lightly sweetened with ripe bananas and a touch of maple syrup, with a rich nutty flavor from almond flour. Plus, it’s grain-free, dairy-free, and paleo-friendly!
Ingredients
Scale
Wet Ingredients:
- 3 large ripe bananas, mashed
- 3 large eggs (or flax eggs for vegan: 3 tbsp flaxseed meal + 9 tbsp water)
- ¼ cup maple syrup (or honey)
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
Instructions
- Preheat & Prepare – Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
- Mash Bananas – In a large bowl, mash the bananas until smooth.
- Mix Wet Ingredients – Add eggs, maple syrup, vanilla extract, and melted coconut oil. Stir until well combined.
- Combine Dry Ingredients – In another bowl, whisk together almond flour, baking soda, cinnamon, and salt.
- Mix the Batter – Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
- Add Extras (Optional) – Gently fold in nuts or chocolate chips if using.
- Bake – Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
- Use extra-ripe bananas for natural sweetness.
- If using flax eggs, the texture will be slightly denser but still delicious!
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Method: Baking
- Cuisine: American