Description
This almond flour banana bread is a moist, healthy, and gluten-free treat made with ripe bananas, almond flour, and natural sweeteners—perfect for beginners.
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup maple syrup (or honey)
- 1/4 cup melted coconut oil (or butter/avocado oil)
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips, nuts, or raisins
Instructions
- Preheat the oven to 325°F (165°C) and line a loaf pan with parchment paper or grease it lightly.
- In a large bowl, mash the bananas until smooth. Add the eggs, maple syrup, coconut oil, and vanilla, then whisk until combined.
- Add the almond flour, cinnamon, baking soda, baking powder, and salt to the wet mixture and stir until just combined. Do not overmix.
- Fold in any optional add-ins such as chocolate chips or nuts.
- Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Let the bread cool completely to prevent it from crumbling.
- You can make muffins instead—bake for 20–25 minutes at 350°F (175°C).
- Store in the fridge for up to a week or freeze slices individually for up to 2 months.
- Substitute flax eggs for a vegan version, though texture will change.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 121mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 22mg