Description
This Almond Flour Banana Bread is a moist, flavorful, and naturally sweetened loaf that uses ripe bananas and gluten-free almond flour as the base. It’s a healthier alternative to traditional banana bread, perfect for those avoiding gluten or seeking a low-carb option. The bread is lightly spiced with cinnamon and enhanced with the richness of eggs and a mild oil, making it a delicious breakfast or snack choice.
Ingredients
Scale
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Additional
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, creating a creamy base for your batter.
- Combine Wet Ingredients: Add the eggs, sweetener of choice, mild oil or melted butter, and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, ground cinnamon, baking soda, baking powder, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until all ingredients are combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula or spoon to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set and improves texture.
Notes
- Ensure bananas are very ripe with brown spots for maximum sweetness and moisture.
- Use almond flour, not almond meal, for a finer texture and better crumb.
- Sweetener choice can be adjusted based on dietary preferences: maple syrup, honey, or low-carb sweeteners can work.
- Letting the bread cool completely before slicing prevents crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
