Almond Flour Banana Bread
This Almond Flour Banana Bread combines the classic treat with a nutty twist, making it gluten-free and packed with wholesome ingredients, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 3 medium overripe bananas, mashed Use ripe bananas for natural sweetness.
- 3 large eggs Can be separated for fluffier texture.
- 1/2 cup pure maple syrup Alternatively, use unsweetened applesauce for less sugar.
- 1 teaspoon pure vanilla extract
- 2 cups almond flour, packed Pack for accurate measurement.
- 2 teaspoons baking powder
- 1 teaspoon cinnamon Add nutmeg for additional flavor.
- 1/2 teaspoon sea salt
- 1/3 cup chocolate chips (optional) Plus more for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a loaf pan by lining it with parchment paper or lightly spraying it with cooking spray.
- In a large mixing bowl, combine the overripe bananas, eggs, pure maple syrup, and pure vanilla extract. Whisk until well combined.
Mixing
- Add the almond flour, baking powder, ground cinnamon, and sea salt to the bowl and mix thoroughly until no dry pockets remain.
- Fold in the optional chocolate chips into the batter.
Baking
- Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top if desired.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted comes out mostly clean.
- Let cool completely in the pan before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve slices with almond butter, yogurt, or toasted for a delightful treat. Can be stored at room temperature for 3-4 days, refrigerated for a week, or frozen for 2-3 months.