Almond Flour Banana Bread
A fluffy and moist gluten-free banana bread made with almond flour, perfect for saving overripe bananas.
Ingredients
Main Ingredients
- 2 cups Almond flour Not almond meal
- 3 large Ripe bananas The browner, the better
- 3 large Eggs Room temperature is best
- ¼ cup Neutral oil Avocado or coconut oil, avoid olive oil
- ¼ cup Sweetener Honey, maple syrup, or regular sugar
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoons Vanilla extract Use double the amount for extra flavor
Optional Mix-Ins
- ½ cup Walnuts, chocolate chips, blueberries, or other add-ins Get creative
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Mash the bananas in a bowl until smooth.
- In a separate bowl, whisk together eggs, oil, and sweetener.
- Add the mashed bananas and vanilla extract to the egg mixture and mix well.
- Incorporate the almond flour, baking powder, and salt, stirring until no major lumps remain.
- Fold in any optional mix-ins like nuts or chocolate chips.
Baking
- Pour the batter into a lined loaf pan.
- Bake for 45-60 minutes, checking for doneness by inserting a toothpick in the center.
- Cover with foil if the top browns too quickly.
Cooling
- Allow the bread to cool completely in the pan before removing and slicing.
Notes
For best results, use overripe bananas and parchment paper in the pan. Store wrapped in foil or in an airtight container to keep fresh for up to five days. Freezing is also encouraged.