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Almond Flour Banana Bread

A quick, healthy banana bread made with almond flour that is gluten-free and family-approved!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium-large ripe bananas, mashed The riper, the sweeter – let those bananas brown a bit.
  • 2 large eggs Or use 2 flax eggs for a vegan option.
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar Can substitute with maple syrup, coconut sugar, or a sugar-free sweetener.
Dry Ingredients
  • 2 1/2 cups superfine blanched almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. Add the eggs or flax eggs, granulated sugar, and vanilla extract. Mix well!
  4. In a separate bowl, combine almond flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and stir until fully combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Slice it up and serve warm! Pair with Greek yogurt or peanut butter for a perfect combo. Store at room temperature wrapped for 3-4 days, in the fridge for up to 1 week, or freeze for up to 3 months. Reheat in the microwave or toast for an ideal crunch.