Description
This Almond Flour Banana Bread is a moist, gluten-free alternative to traditional banana bread, made with ripe bananas and almond flour for a naturally sweet and nutty flavor. Sweetened with honey or maple syrup and subtly spiced with cinnamon, it’s perfect for breakfast or a healthy snack. Optional additions like walnuts, chocolate chips, or dried fruit add delightful texture and flavor.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Optional Mix-ins
- 1/2 cup chopped walnuts, chocolate chips, or dried fruit
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the almond flour, baking soda, baking powder, ground cinnamon, and salt. Mix gently until just combined, being careful not to overmix to maintain a tender crumb.
- Incorporate Optional Add-ins: Fold in any optional ingredients such as chopped walnuts, chocolate chips, or dried fruit to add extra flavor and texture.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the bread starts browning too quickly, tent it loosely with foil to prevent burning.
- Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for natural sweetness and moisture.
- Do not overmix the batter to avoid a dense texture.
- Almond flour can vary in texture; finely ground almond flour yields a lighter bread.
- Optional mix-ins add variety but are not necessary.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- This banana bread is naturally gluten-free and low in carbohydrates compared to traditional wheat flour bread.
