When it comes to comforting baked goods, banana bread takes center stage. But what if you could elevate this classic by swapping traditional flour for almond flour? Enter Almond Flour Banana Bread – a gluten-free, nutrient-rich alternative that’s just as moist, flavorful, and satisfying as the original. Whether you’re managing dietary restrictions, exploring low-carb options, or simply looking for a wholesome treat, this recipe has you covered. Let’s dive into the details.
Why Choose Almond Flour?
Almond flour is a fantastic substitute for all-purpose flour, bringing unique qualities to the table:
- Gluten-Free: Perfect for those with gluten sensitivity or celiac disease.
- Low-Carb: A great choice for ketogenic and low-carb diets.
- Rich in Nutrients: Packed with healthy fats, vitamin E, magnesium, and fiber.
- Nutty Flavor: Enhances the taste of banana bread with its mild, natural nuttiness.
Ingredients for Almond Flour Banana Bread
Here’s what you’ll need to create this delightful recipe:
Dry Ingredients:
- 2 cups almond flour (fine, blanched)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional, for warmth and aroma)
Wet Ingredients:
- 3 ripe bananas (medium-sized, mashed)
- 3 large eggs (room temperature)
- ¼ cup honey or maple syrup (adjust based on sweetness preference)
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or unsalted butter
Optional Add-Ins:
- ½ cup chopped walnuts or pecans for crunch
- ½ cup dark chocolate chips for indulgence
- ¼ cup shredded coconut for added texture
Equipment Needed
- Mixing bowls (one for dry and one for wet ingredients)
- Whisk or electric mixer
- Measuring cups and spoons
- Loaf pan (9×5 inches)
- Parchment paper (optional, for easy removal)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients
In a medium-sized bowl, whisk together almond flour, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of leavening agents and spices.
3. Mash the Bananas
In a separate large bowl, mash the ripe bananas using a fork until smooth. A few small chunks are fine for added texture.
4. Mix the Wet Ingredients
To the mashed bananas, add eggs, honey (or maple syrup), vanilla extract, and melted coconut oil. Whisk until well combined.
5. Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Stir until just combined; overmixing can affect the texture.
6. Add Optional Mix-Ins
Gently fold in nuts, chocolate chips, or shredded coconut if desired.
7. Transfer to Loaf Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips for Success
- Use Ripe Bananas: Overripe bananas with brown spots are key for natural sweetness and moisture.
- Don’t Overmix: Overmixing can result in a dense loaf. Combine ingredients just until they’re incorporated.
- Check for Doneness: Ovens vary, so check your bread around the 50-minute mark. The top should be golden, and a toothpick should come out clean.
Variations to Try
- Paleo Almond Flour Banana Bread: Replace honey with pure maple syrup and use coconut oil.
- Vegan Version: Substitute eggs with flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Nut-Free Option: Swap almond flour with sunflower seed flour (note: this may slightly alter the flavor).
Serving Suggestions
- Breakfast: Pair with a dollop of Greek yogurt and fresh berries.
- Snack: Spread with almond or peanut butter for extra protein.
- Dessert: Serve warm with a scoop of vanilla ice cream.
Storage and Freezing
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for a quick treat.
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 6g
- Carbohydrates: 12g
- Fiber: 3g
- Fat: 16g
Why This Recipe Stands Out
This Almond Flour Banana Bread is not just another gluten-free recipe; it’s a versatile and wholesome option that caters to various dietary preferences while delivering on taste and texture. Its rich banana flavor, combined with the nutty undertones of almond flour, makes it a crowd-pleaser for all ages.
Final Thoughts
Whether you’re new to gluten-free baking or a seasoned pro, Almond Flour Banana Bread is a recipe worth adding to your repertoire. It’s easy to make, packed with nutrients, and endlessly customizable. So, gather your ingredients and give this delightful recipe a try—you might just find your new favorite treat.
Almond Flour Banana Bread Recipe
Description
A moist and flavorful almond flour banana bread that's naturally gluten-free, perfectly sweetened with ripe bananas, and quick to prepare. This healthy twist on the classic banana bread is ideal for breakfast, snacks, or a wholesome dessert.
Ingredients
For the Base:
Optional Toppings:
Instructions
Preheat the Oven
Preheat your oven to 175°C (350°F) and line a standard loaf pan with parchment paper, leaving some overhang for easy removal.
Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Combine Wet Ingredients
Add eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk until well combined.
Add Dry Ingredients
In a separate bowl, whisk together almond flour, baking soda, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until a smooth batter forms.
Add Optional Toppings
Fold in chopped nuts or chocolate chips, if using, for added texture and flavor.
Pour Batter and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle sliced almonds on top for garnish. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Slice
Remove the bread from the oven and let it cool in the pan for 10 minutes. Use the parchment paper to lift it out and cool completely on a wire rack before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 313.18kcal
- % Daily Value *
- Total Fat 20.69g32%
- Saturated Fat 3.06g16%
- Cholesterol 46.67mg16%
- Sodium 247.9mg11%
- Potassium 466.93mg14%
- Total Carbohydrate 25.72g9%
- Dietary Fiber 5.13g21%
- Sugars 13.94g
- Protein 9.56g20%
- Vitamin A 21.5 IU
- Vitamin C 3.9 mg
- Calcium 72.46 mg
- Iron 1.51 mg
- Vitamin D 0.25 IU
- Vitamin E 0.52 IU
- Vitamin K 0.82 mcg
- Thiamin 0.04 mg
- Riboflavin 0.23 mg
- Niacin 0.45 mg
- Vitamin B6 0.2 mg
- Folate 18.8 mcg
- Vitamin B12 0.12 mcg
- Phosphorus 231.82 mg
- Magnesium 37.54 mg
- Zinc 0.71 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- For a nut-free version, substitute almond flour with oat flour.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For added sweetness, increase honey or maple syrup to 0.5 cups.