Description
This Almond Flour Banana Bread is a moist, flavorful, and gluten-free treat made with ripe bananas and wholesome almond flour. Sweetened naturally with maple syrup and infused with warm cinnamon, it’s a perfect healthier alternative to traditional banana bread. Baked to golden perfection, it’s ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Other
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray to prevent sticking.
- Mash bananas: In a large bowl, mash the ripe bananas thoroughly until smooth with no large lumps.
- Combine wet ingredients: Add the eggs, sweetener, oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth.
- Mix dry ingredients: In a separate bowl, thoroughly mix the almond flour, ground cinnamon, baking soda, baking powder, and salt to evenly distribute all ingredients.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender crumb.
- Pour batter into pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula for an even bake.
- Bake the bread: Place the pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
- Cool the bread: Remove from oven and let the bread cool in the pan for 15 minutes to set. Then transfer to a wire rack and let cool completely before slicing to preserve texture and flavor.
Notes
- Ensure bananas are very ripe for best natural sweetness and moisture.
- Use almond flour, not almond meal, for a finer texture and better rise.
- Do not overmix the batter to keep the bread tender.
- You can substitute the sweetener with honey or other liquid sweeteners.
- This bread stores well in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
