Description

This Almond Flour Banana Bread is a delicious gluten-free and paleo-friendly option for a healthier sweet treat. Made with ripe bananas, almond flour, and natural sweeteners, this moist and flavorful banana bread is perfect for breakfast or a snack.

Ingredients

For the Banana Bread:

3 large ripe bananas (mashed)
3 large eggs
2 cups almond flour
¼ cup honey or maple syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven and prep the pan: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix wet ingredients: In a large bowl, mash the bananas until smooth. Add the eggs, honey or maple syrup, and vanilla extract, whisk until combined.
Combine dry ingredients: In a separate bowl, mix the almond flour, baking soda, cinnamon, and salt.
Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts if using.
Bake: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra moisture, add ¼ cup Greek yogurt or applesauce to the batter.
This bread is naturally gluten-free and works well for paleo and keto diets with low-carb sweetener substitutions.
Store wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.