Description

This Almond Flour Banana Bread is a moist and flavorful gluten-free loaf made with ripe bananas, almond flour, and a touch of natural sweetener. Perfect for a healthy breakfast or snack, it includes optional mix-ins like walnuts or chocolate chips for extra texture and richness. Baked to golden perfection, it’s a delicious way to enjoy classic banana bread with a nutritious twist.

Ingredients

Scale

Wet Ingredients

3 ripe bananas, mashed
3 large eggs
1/4 cup honey or maple syrup
1 tsp vanilla extract

Dry Ingredients

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

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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 ripe 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 until just combined. Be careful not to overmix as that can affect the texture of the bread.
Incorporate Optional Mix-ins: Gently fold in any optional add-ins like chopped walnuts, chocolate chips, or dried fruit to add extra flavor and texture.
Pour Batter into Pan: Pour the batter into your prepared loaf pan and smooth the top evenly.
Bake: Bake the bread in the preheated oven for 45-55 minutes. Check doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs. If the bread’s top browns too quickly, tent it loosely with foil to prevent burning.
Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.

Notes

Use very ripe bananas for the best natural sweetness and moist texture.
Almond flour can be finely ground or blanched almond flour, both work well.
Optional mix-ins like walnuts or chocolate chips add delicious variations.
Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This bread freezes well—wrap slices individually and freeze for up to 3 months.