Almond Flour Banana Bread
A simple and guilt-free banana bread recipe made with almond flour. Perfect for breakfast or a snack, it's gluten-free and delicious.
Ingredients
Main Ingredients
- 3 medium overripe bananas The uglier the better for sweetness.
- 2 cups almond flour Use the fine kind, not almond meal.
- 2 large eggs Room temperature for best results.
- ¼ cup maple syrup or honey Your choice.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup chopped nuts or chocolate chips Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a lined loaf pan.
- In a medium mixing bowl, mash the ripe bananas until mostly smooth.
- Add in the eggs, maple syrup or honey, and vanilla. Whisk until combined.
- Stir in the almond flour, baking powder, baking soda, and salt until just combined.
- If desired, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.
Notes
Store cooled bread in an airtight container. It lasts up to 2 days at room temperature and up to 5 days in the fridge. Can be frozen for longer storage. For best texture, avoid overbaking and let it cool before slicing.