Description
This Almond Flour Banana Bread is a naturally gluten-free, moist, and tender loaf that brings out the best of ripe bananas without using refined flour. Packed with wholesome ingredients and made in one bowl, it’s the perfect easy recipe for breakfast, snacking, or even dessert. It’s low-carb, paleo-friendly, and easily customizable with chocolate chips, nuts, or berries.
Ingredients
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3 ripe bananas, mashed
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2 ½ cups blanched almond flour
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3 large eggs
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1 tsp baking soda
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1 tsp vanilla extract
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1 tsp cinnamon
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¼ tsp salt
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2 tbsp honey or maple syrup (optional)
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2 tbsp melted coconut oil or unsalted butter
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1 tsp lemon juice or apple cider vinegar
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½ cup chocolate chips or chopped nuts (optional
Instructions
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Preheat oven to 350°F (175°C) and grease or line an 8.5 x 4.5-inch loaf pan with parchment paper.
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In a large mixing bowl, mash bananas until smooth.
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Add eggs, vanilla, melted coconut oil, and honey or syrup (if using). Stir to combine.
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Stir in almond flour, baking soda, salt, cinnamon, and lemon juice. Mix until a smooth batter forms.
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Gently fold in chocolate chips or nuts if using.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing
Notes
Use finely ground blanched almond flour for best texture.
Extra ripe bananas add more natural sweetness.
Don’t overmix the batter—gentle stirring helps keep the bread tender.
This bread freezes well—wrap tightly in plastic and foil for up to 3 months.
For muffins, bake in a greased muffin tin at 350°F for 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: almond flour banana bread, gluten-free banana bread, healthy banana bread