Almond Flour Banana Bread Recipe
This Almond Flour Banana Bread recipe offers a healthy and delicious twist on the classic banana bread, using almond flour as a gluten-free alternative. Made with simple, wholesome ingredients like ripe bananas, eggs, and maple syrup, this bread is naturally sweetened and full of flavor. It’s perfect for those following gluten-free, paleo, or low-carb diets. The recipe is easy to follow, with just a few steps to combine wet and dry ingredients, bake, and enjoy a moist, tender loaf.
Equipment
- Mixing bowls One large bowl for wet ingredients and another for dry ingredients.
- Fork or Potato Masher To mash the ripe bananas.
- Whisk or Spoon For mixing the dry ingredients and incorporating everything together.
- 9x5-inch loaf pan To bake the banana bread.
- Parchment Paper or Cooking Spray For lining the loaf pan to prevent sticking.
Ingredients
- 2 Cups Almond Flour
- 2 Large Eggs
- 1/4 Cup Maple Syrup
- 1/4 Cup Coconut Oil
Instructions
- Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan.
- Mash the ripe bananas in a bowl, then add eggs, maple syrup, melted coconut oil, and vanilla; mix well.
- In a separate bowl, whisk together almond flour, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients, then fold in walnuts or chocolate chips if using.
- Pour the batter into the pan and bake for 45-55 minutes, or until a toothpick comes out clean. Let cool before slicing.
Notes
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful your banana bread will be. Overripe bananas with brown spots work best.
- Almond Flour: Make sure to use blanched almond flour, not almond meal, for a finer texture. Almond meal can make the bread denser.
- Eggs: The eggs help bind the ingredients together and add moisture. Be sure to use large eggs for the best results.
- Sweetener Alternatives: If you prefer, you can swap the maple syrup with honey or agave syrup, but it might slightly change the flavor and sweetness.
- Mix-ins: Customize your banana bread by adding walnuts, pecans, or chocolate chips. Make sure to fold them in gently to avoid overmixing the batter.
- Oven Variations: Oven temperatures can vary, so start checking for doneness at 45 minutes. If the bread is browning too quickly, cover it loosely with foil and continue baking.
- Cooling: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from falling apart when slicing.
- Storage: Store leftover banana bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap it tightly and freeze for up to 2 months.