Description

This moist and naturally sweetened banana bread is made with almond flour, offering a gluten-free and grain-free alternative to traditional banana bread. Perfect for breakfast, snacks, or dessert, it’s both delicious and nutritious.

Ingredients

2 medium-large ripe bananas
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ cup granulated sugar (or substitute with pure maple syrup, coconut sugar, or your preferred sugar-free sweetener)
2 large eggs (for a vegan option, use flax eggs)
1 teaspoon pure vanilla extract

2½ cups superfine blanched almond flour

Instructions

Preheat Oven: Set your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Prepare Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the eggs, vanilla extract, and sugar (or chosen sweetener). Mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, baking powder, salt, and ground cinnamon.
Mix Together: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender loaf.
Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a vegan version, substitute the eggs with flax eggs.

To reduce sugar content, opt for a sugar-free sweetener like monk fruit or erythritol.

Add-ins like chopped walnuts or chocolate chips can be mixed into the batter for added texture and flavor.

Store the cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: banana bread, almond flour, gluten-free baking, healthy banana bread