Cinnamon Almond Flour Banana Bread
A nutty banana loaf made with almond flour, eggs, and cinnamon.
Equipment
- 9 by 5 inch loaf pan
- Parchment paper
- Mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 3 large ripe bananas very ripe, mashed
- 2 large eggs room temperature
- 2 cup blanched almond flour spooned lightly, not packed
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 pinch salt
- ½ tsp vanilla extract optional
- ¼ cup chocolate chips or chopped nuts optional, for the top
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 9 by 5 inch loaf pan with parchment.
- Mix the batter. Mash the bananas, whisk in the eggs, then stir in the almond flour, baking powder, cinnamon, and salt.
- Fill. Pour into the pan and top with chocolate chips or nuts if using.
- Bake. Bake for 45 to 55 minutes until a toothpick comes out clean.
- Cool. Cool for at least 20 minutes before lifting out and slicing.
Notes
Substitutions: Hazelnut flour can replace almond flour, and a flax egg can replace the eggs.
Tips: Spoon the flour lightly and cool the loaf fully before slicing.
Storage: Keep covered at room temperature for 1 to 2 days, then refrigerate or freeze slices for 2 to 3 months. Nutrition does not include the optional vanilla, chocolate chips, or nuts.