Honey Almond Flour Banana Bread
A moist almond flour banana loaf sweetened with honey and free of wheat flour.
Equipment
- 9 by 5 loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 2 cup almond flour blanched, spooned and leveled
- 3 large ripe bananas mashed until smooth
- 3 large eggs
- ¼ cup avocado oil or another neutral oil
- ¼ cup honey or maple syrup
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp vanilla extract
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a loaf pan with parchment.
- Combine. Whisk the eggs, oil, and honey, mix in the mashed bananas and vanilla, then stir in the almond flour, baking powder, and salt.
- Fill. Pour the batter into the pan and smooth the top.
- Bake. Bake for 50 minutes until a toothpick comes out clean, tenting with foil if needed.
- Cool. Cool in the pan for 20 minutes, then move to a wire rack.
Notes
Substitutions: Maple syrup or sugar can replace the honey.
Tips: Use almond flour, not almond meal, and spoon it into the cup without packing.
Storage: Keep for 1 to 2 days at room temperature, refrigerate for up to 5 days, or freeze for 2 to 3 months. Nutrition does not include the optional walnuts, chocolate chips, or blueberries.