Description
This almond flour banana bread is moist, fluffy, and naturally sweetened. It is a gluten-free, one-bowl recipe perfect for breakfast or snacks.
Ingredients
- 3 medium ripe bananas, mashed (about 1 cup)
- 3 large eggs
- ¼ cup maple syrup or honey
- ¼ cup avocado oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups almond flour
- ½ cup chopped walnuts or pecans (Optional Add-in)
- ¼ cup dark chocolate chips (Optional Add-in)
Instructions
- Preheat your oven to 350°F.
- Line a 9×5-inch metal loaf pan with parchment paper and lightly grease the bottom.
- In a large bowl, mash the bananas until smooth.
- Add eggs, maple syrup, oil, vanilla, cinnamon, baking soda, baking powder, and salt. Whisk until well combined.
- Add almond flour and fold gently with a spatula until just combined. Do not overmix.
- If using, fold in nuts or chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter after adding the almond flour.
- This bread is great for freezing. Slice before freezing for easy serving later.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American