Description
This Almond Flour Banana Bread recipe is a moist and flavorful gluten-free treat made with ripe bananas, almond flour, and natural sweeteners. Perfect for a healthy snack or breakfast, it combines the rich taste of bananas with a subtle hint of cinnamon and vanilla, baked to golden perfection in a metal loaf pan.
Ingredients
Scale
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup maple syrup (or any other sweetener of choice)
- 1/4 cup avocado oil (or any mild oil like light olive oil, melted coconut oil, grapeseed oil)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Other
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5 inch metal loaf pan with parchment paper or keep the non-stick surface as is. Spray only the bottom and the lower 1 inch of the pan with cooking spray to prevent sticking. Set aside.
- Mash the Bananas and Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly using a masher. Add the eggs, sweetener (maple syrup), avocado oil, vanilla extract, cinnamon, baking soda, baking powder, and salt. Whisk all these ingredients together until fully combined and smooth.
- Add the Almond Flour: Gradually stir in the almond flour with a spatula, mixing gently until the batter is evenly combined. Avoid overmixing to maintain a light texture.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan on a cooling rack for 10 minutes. Then carefully remove the bread from the pan and allow it to cool completely on the rack before slicing.
- Slice and Serve: Use a sharp serrated knife to slice the bread. This type of knife helps keep the slices intact without crumbling the bread.
Notes
- Store the bread in an airtight container in a cool, dry place for up to 3 days. Refrigerate for an additional 3 days if needed.
- For freezing, bake and cool the bread completely. Freeze unsliced to retain moisture; place in a gallon-size Ziploc bag, remove as much air as possible, seal, and freeze up to 3 months. Thaw on the counter for a few hours before serving.
- Metal loaf pans work best for this recipe as they help the bread rise better and prevent excess moisture compared to ceramic pans.
- Use any mild-tasting oil such as avocado oil, light olive oil, melted coconut oil, or grapeseed oil.
- This bread must be made with almond flour only; subbing other flours is not recommended.
- Sweeteners such as honey, maple syrup, or monkfruit erythritol-based sweeteners can be used successfully in the same quantity.
- This recipe can be adapted to vegan by substituting the eggs with chia eggs, though the bread will be slightly denser and flatter but still delicious.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 210
- Sugar: 6g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
