Almond Flour Banana Bread
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free, Grain-Free
Ingredients
Scale
- 3 large ripe bananas, mashed (about 1.5 cups)
- 3 large eggs, room temperature
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup optional mix-ins: chocolate chips, chopped walnuts, or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with coconut oil or non-stick spray, or line it with parchment paper for easy removal later.
- In a large mixing bowl, peel the ripe bananas and mash them thoroughly with a fork or a potato masher until they are smooth with only a few small lumps remaining.
- Add the eggs, maple syrup (or honey), and vanilla extract to the mashed bananas. Whisk everything together until the mixture is well-combined and slightly frothy.
- In a separate medium bowl, stir together the almond flour, baking soda, cinnamon, and sea salt. Ensure there are no large clumps in the almond flour.
- Slowly add the dry ingredients into the bowl with the wet ingredients. Use a spatula to fold them together until just combined. If you are adding chocolate chips or nuts, fold them in gently at this stage.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the center of the oven and bake for 45 to 55 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the bread cool in the pan for at least 15 to 20 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing. This helps the structure set properly.
Find it online: https://www.yucolor.com/healthy/almond-flour-banana-bread/