Description
Indulge in a delicious and moist Almond Flour Banana Bread that’s gluten-free and dairy-free. This healthier twist on a classic favorite is perfect for breakfast or as a snack. With the natural sweetness of ripe bananas and the nutty flavor of almond flour, this banana bread is sure to become a staple in your baking repertoire.
Ingredients
Scale
Wet Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional:
- 1/2 cup chopped walnuts or dark chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until smooth.
- Add dry ingredients: Add the almond flour, baking soda, cinnamon, and salt. Stir until fully combined.
- Optional: Fold in the walnuts or chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This banana bread is naturally gluten-free and moist due to the almond flour.
- For extra banana flavor, use very ripe bananas with lots of brown spots.
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
