Description
A moist and flavorful banana bread made with almond flour for a gluten-free, grain-free twist. Sweetened naturally with ripe bananas and maple syrup, this loaf is soft, fragrant with cinnamon, and perfect for breakfast or snack time.
Ingredients
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3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
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3 large eggs
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1/4 cup sweetener of choice (maple syrup recommended)
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1/4 cup mild oil or melted butter (avocado oil recommended)
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1 tsp pure vanilla extract
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1 tsp ground cinnamon
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1 tsp baking soda
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1 tsp baking powder
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1/4 tsp salt
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3 cups almond flour (not almond meal)
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Cooking spray (such as Misto) for greasing the pan
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray.
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In a large bowl, mash the bananas until smooth.
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Add eggs, sweetener, oil, and vanilla extract to the mashed bananas and whisk until well combined.
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In a separate bowl, mix almond flour, cinnamon, baking soda, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
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Pour batter into the 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.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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Use very ripe bananas for best natural sweetness and moisture.
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Almond flour makes the bread moist but dense—do not substitute with almond meal.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate up to a week.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American