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Almond Flour Banana Bread

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This almond flour banana bread is soft, moist, and naturally gluten free, made with ripe bananas and simple pantry ingredients. It is a wholesome, comforting loaf perfect for breakfast, snacking, or a light treat.

Ingredients

3 medium ripe bananas

3 large eggs

1/4 cup maple syrup (or honey)

1/4 cup melted coconut oil (or unsalted butter)

1 tsp vanilla extract

2 1/2 cups blanched almond flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/3 cup chopped walnuts, chocolate chips, or blueberries (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper or lightly grease it.
  2. Mash the ripe bananas in a large mixing bowl until mostly smooth, leaving a few small chunks if desired.
  3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and fully combined.
  4. Stir in the almond flour, baking soda, cinnamon, and salt. Mix until a thick, even batter forms.
  5. Fold in walnuts, chocolate chips, or blueberries if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freeze individual slices separated with parchment paper for longer storage.

Reheat slices in the microwave for 15 to 20 seconds or toast lightly.

Thaw frozen bananas completely and drain excess liquid before using.

Almond meal can be used instead of blanched almond flour, though texture will be slightly coarser.

For muffins, divide batter into a lined muffin tin and bake for 20 to 25 minutes.

Nutrition

Find it online: https://chocolatecoveredamy.com/almond-flour-banana-bread/