Description

This Almond Flour Banana Bread is a moist, flavorful, and gluten-free alternative to traditional banana bread. Sweetened naturally with ripe bananas and honey or maple syrup, it features a tender crumb with a hint of cinnamon and the option to add walnuts, chocolate chips, or dried fruit for extra texture and flavor. Perfect for breakfast, snacks, or dessert, this easy-to-make recipe is baked to golden perfection in under an hour.

Ingredients

Main Ingredients

3 ripe bananas, mashed
3 large eggs
1/4 cup honey or maple syrup
1 tsp vanilla extract
2 1/2 cups almond flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt

Optional Add-ins

1/2 cup chopped walnuts
or 1/2 cup chocolate chips
or 1/2 cup dried fruit (such as raisins or cranberries)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Stir in the almond flour, baking soda, baking powder, ground cinnamon, and salt until just combined. Be careful not to overmix to keep the bread tender.
Fold in Optional Mix-ins: Gently fold in chosen optional add-ins such as chopped walnuts, chocolate chips, or dried fruit to add texture and flavor to the batter.
Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly for uniform baking.
Bake: Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the bread is browning too quickly, tent with aluminum foil to prevent over-browning.
Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Use very ripe bananas for the best natural sweetness and moisture.
If you prefer a sweeter bread, add a little extra honey or maple syrup.
For a nut-free version, omit the walnuts or swap them for seeds.
Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Slice and freeze leftovers to keep them fresh longer.