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.
- 3 medium ripe bananas (mashed)
- 2 cups almond flour (packed)
- 2 large eggs (room temperature)
- 0.25 cup honey or maple syrup (optional for added sweetness)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 0.25 cup chopped walnuts or pecans
- 0.25 cup dark chocolate chips
- 1 tbsp sliced almonds (for garnish)
- 1 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.
- 2 Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
- 3 Combine Wet Ingredients
Add eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk until well combined.
- 4 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.
- 5 Add Optional Toppings
Fold in chopped nuts or chocolate chips, if using, for added texture and flavor.
- 6 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.
- 7 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.
- 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.