Almond Flour Banana Bread
A moist and nutty twist on classic banana bread using almond flour, perfect for those who are gluten-free or seeking a unique flavor.
Ingredients
For the Batter
- 3 large ripe bananas Should be very ripe, ideally black.
- 2 large eggs Room temperature is preferred.
- 2 cups almond flour Do not pack; it should be fluffy.
- 1 teaspoon baking powder
- ½ teaspoon cinnamon Add extra if desired.
- 1 pinch salt
- optional vanilla extract For added flavor.
- optional chocolate chips or chopped nuts For topping if desired.
Instructions
Preparation
- Mash the ripe bananas in a mixing bowl.
- Add the eggs and mix until well combined.
- Stir in the almond flour, baking powder, cinnamon, and salt.
- Mix gently until just combined; do not overmix.
- Pour the batter into a lined loaf pan.
- Add chocolate chips or nuts on top if chosen.
Baking
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes.
- Check for doneness with a toothpick inserted in the center.
Cooling
- Allow the bread to cool for at least 20 minutes before slicing.
Notes
Let the banana bread cool completely to avoid it falling apart. You can substitute hazelnut flour for almond flour or use a flax egg for egg-free options.