Description
This Almond Flour Banana Bread is a moist, flavorful, and gluten-free treat made with ripe bananas, almond flour, and a touch of cinnamon. Sweetened naturally with maple syrup and enhanced with vanilla extract, this loaf is a healthy twist on a classic favorite perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Other
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray to prevent sticking and ensure easy removal of the bread after baking.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, creating a creamy base for the batter.
- Mix Wet Ingredients: Add the eggs, sweetener (maple syrup recommended), oil or melted butter, and vanilla extract to the mashed bananas. Whisk the mixture well until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix together the almond flour, ground cinnamon, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and spices.
- Mix Batter: Gradually add the dry ingredients into the wet banana mixture, stirring gently just until combined to avoid overmixing, which could affect the bread’s texture.
- Prepare for Baking: Pour the batter into the prepared loaf pan, using a spatula to smooth out the top evenly for consistent baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely before slicing, which helps the bread set and prevents crumbling.
Notes
- For best results, use very ripe bananas with brown spots as they provide the best flavor and sweetness.
- Almond flour is different from almond meal; almond flour is finely ground and creates a better texture in the bread.
- You can substitute the sweetener with honey or another natural liquid sweetener if preferred, adjusting quantities to taste.
- Ensure not to overmix the batter after adding the dry ingredients to keep the bread tender.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.
