Description
Moist, nutty, and naturally gluten-free, Almond Flour Banana Bread is a healthy twist on the classic favorite. Made with ripe bananas and protein-rich almond flour, this loaf offers a tender crumb and rich flavor without any refined flour or grains. It’s perfect for breakfast, a snack, or even dessert—and so tasty, no one will guess it’s gluten-free!
Ingredients
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3 medium ripe bananas, mashed
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2½ cups almond flour (blanched, finely ground)
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3 large eggs
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¼ cup melted coconut oil (or butter)
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1 tsp vanilla extract
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1 tsp baking soda
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½ tsp ground cinnamon
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¼ tsp salt
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2 tbsp honey or maple syrup (optional)
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½ cup chocolate chips or chopped walnuts (optional)
Instructions
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Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper. -
Mash Bananas:
In a large mixing bowl, mash the bananas until smooth. -
Mix Wet Ingredients:
Add eggs, melted coconut oil, vanilla extract, and honey/maple syrup (if using). Stir until fully combined. -
Incorporate Dry Ingredients:
Add almond flour, baking soda, cinnamon, and salt. Stir until just combined—do not overmix. -
Add Optional Mix-Ins:
Fold in chocolate chips or nuts if using. -
Bake:
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. -
Cool & Serve:
Let cool in the pan for 10–15 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
Use bananas with brown spots for best flavor and moisture.
Don’t substitute coconut flour—it’s too absorbent.
For muffins: bake at 350°F for 20–25 minutes.
To make it vegan: use 3 flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).
Store leftovers in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: almond flour banana bread, gluten-free banana bread, healthy banana bread, paleo banana bread