Almond Flour Banana Bread
A delightful and nutritious banana bread made with almond flour, perfect for breakfast or a snack.
Equipment
- 9 x 5-inch Loaf Pan
- Large Mixing Bowl
- Whisk
Ingredients
- 2 medium-large ripe bananas mashed
- 1 tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ½ cup granulated sugar or maple syrup, coconut sugar, or sugar-free sweetener
- 2 large eggs or flax eggs for vegan option
- 1 tsp. pure vanilla extract
- 2½ cups superfine blanched almond flour
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9 x 5-inch loaf pan with gluten-free cooking spray.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add baking soda, baking powder, ground cinnamon, and salt to the mashed bananas and mix well.
- Stir in the eggs (or flax eggs), vanilla extract, and sweetener until fully combined.
- Gradually add the almond flour to the mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and enjoy!
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Notes
Store wrapped in plastic or in a paper bag at room temperature for up to 3 days, or freeze for longer storage.