Description
A moist and flavorful gluten-free banana bread made with almond flour and naturally sweetened with ripe bananas. Perfect for a healthy breakfast or snack, this bread combines the warmth of cinnamon with the wholesome goodness of almond flour.
Ingredients
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2 medium-large ripe bananas, mashed
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1 teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
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1 teaspoon ground cinnamon
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½ cup granulated sugar (can substitute pure maple syrup, coconut sugar, or sugar-free sweetener)
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2 large eggs (for vegan option, use flax eggs)
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1 teaspoon pure vanilla extract
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2 ½ cups superfine blanched almond flour
Instructions
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Preheat oven and prepare pan:
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Preheat oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan or line with parchment paper.
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Mix wet ingredients:
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In a large bowl, mash bananas until smooth.
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Add eggs, sugar (or sweetener), and vanilla extract. Mix until well combined.
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Add dry ingredients:
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In a separate bowl, whisk together almond flour, baking soda, baking powder, salt, and cinnamon.
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Gradually add dry ingredients to the wet mixture and fold gently until just combined.
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Bake:
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
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Cool and serve:
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Allow banana bread to cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
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Notes
Sweetness can be adjusted to taste by swapping sugar with preferred sweeteners.
For vegan flax eggs: Mix 2 tablespoons ground flaxseed with 6 tablespoons water; let sit 5 minutes until gelatinous.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Keywords: Banana Bread, Almond Flour Bread, Gluten-Free Baking, Healthy Banana Bread, Paleo Bread