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Almond Flour Banana Bread Recipe

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4.2 from 52 reviews

This Almond Flour Banana Bread is a moist, flavorful, and gluten-free loaf featuring ripe bananas, almond flour, and a hint of cinnamon. Sweetened naturally with maple syrup and made with mild oil, it’s a healthier twist on traditional banana bread that’s perfect for breakfast or a snack. The bread is baked in a metal loaf pan for optimal rise and texture, and it can be customized with various sweeteners and oils to suit your preference.

  • Total Time: 1 hour
  • Yield: 1 loaf (approximately 10-12 slices)

Ingredients

Banana Bread Ingredients

  • 3 medium-large very ripe bananas with brown spots, mashed to 1 cup
  • 3 large eggs
  • 1/4 cup sweetener (maple syrup recommended)
  • 1/4 cup mild oil or melted butter (avocado oil recommended)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups almond flour (use almond flour, not almond meal)
  • Cooking spray (e.g., Misto), for greasing pan

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a metal 9 x 5 inch loaf pan with parchment paper or leave a non-stick pan as is. Spray only the bottom and lower 1 inch of the pan with cooking spray. Set aside.
  2. Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly with a masher until smooth. Add in the eggs, sweetener (such as maple syrup), mild oil or melted butter (like avocado oil), and pure vanilla extract. Whisk until the mixture is fully combined.
  3. Add Spices and Leavening Agents: To the wet mixture, add cinnamon, baking soda, baking powder, and salt. Whisk gently to incorporate all the ingredients evenly.
  4. Incorporate Almond Flour: Gradually add the almond flour to the wet ingredients. Using a spatula, fold and stir gently until just combined. Avoid overmixing to maintain a light texture.
  5. Pour and Bake: Pour 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 comes out clean.
  6. Cool the Bread: Remove the bread from the oven and transfer the loaf pan to a cooling rack. Let it cool for 10 minutes, then remove the bread from the pan and allow it to cool completely on the rack.
  7. Slice and Serve: Once fully cooled, slice the bread using a sharp serrated knife to prevent it from falling apart. Enjoy as a nutritious breakfast or snack.

Notes

  • Store bread in an airtight container in a cool, dry place for up to 3 days; refrigerate for an additional 3 days if needed.
  • Freeze the fully baked and cooled bread unsliced in a gallon-size Ziploc bag with air removed. Freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
  • Use a metal loaf pan for better rise and texture compared to ceramic pans.
  • Any mild-tasting oil such as avocado oil, light olive oil, melted coconut oil, or grapeseed oil works well.
  • Only almond flour should be used; almond meal will alter the texture.
  • Sweeteners like honey, maple syrup, or monkfruit sweetener (erythritol) can be used interchangeably in the same amount.
  • To make vegan, substitute eggs with chia eggs; note this will produce a slightly denser and flatter bread but still delicious.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://flavorhug.com/almond-flour-banana-bread-recipe/