Description

This Almond Flour Banana Bread is a moist, gluten-free loaf made with ripe bananas, almond flour, and natural sweeteners. Perfect for a healthy breakfast or a snack, it’s easy to prepare and packed with wholesome ingredients that deliver delicious flavor and texture without traditional wheat flour.

Ingredients

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

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Instructions

Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray to prevent sticking.
Mash the bananas: In a large mixing bowl, mash the ripe bananas until smooth and no large lumps remain, creating a creamy base for the bread.
Combine wet ingredients: Add the eggs, sweetener (such as maple syrup), mild oil or melted butter, and vanilla extract to the mashed bananas. Whisk well until fully combined and smooth.
Mix the dry ingredients: In a separate bowl, thoroughly mix the almond flour, ground cinnamon, baking soda, baking powder, and salt to evenly distribute all leavening agents and spices.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to ensure a tender crumb.
Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake the bread: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool the bread: Allow the banana bread to cool in the pan for 15 minutes before transferring it onto a wire rack. Let it cool completely before slicing to retain structure and flavor.

Notes

Make sure the bananas are very ripe with brown spots for the best sweetness and moisture.
Using almond flour rather than almond meal ensures a lighter texture.
Do not overmix the batter once dry ingredients are added to avoid a dense loaf.
If you prefer a sweeter bread, increase the sweetener slightly, but remember almond flour is naturally rich and moist.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.