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Almond Flour Banana Bread Recipe

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3.8 from 12 reviews

This Almond Flour Banana Bread is a moist, gluten-free loaf made with ripe bananas, almond flour, and natural sweeteners. It has a tender crumb, a hint of cinnamon, and optional chocolate chips for added indulgence. Perfect for breakfast or a wholesome snack, this recipe is easy to prepare and bakes to golden perfection.

Ingredients

Wet Ingredients

  • 3 large ripe bananas (1.5 cups mashed bananas)
  • 3 large eggs
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract

Dry Ingredients

  • 2 2/3 cups finely ground almond flour
  • 1/2 cup tapioca flour or arrowroot flour
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon (optional)
  • 3/4 tsp sea salt

Optional Add-ins

  • 1 cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9” x 5” loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until creamy and smooth, creating the base of your batter.
  3. Combine Wet Ingredients: Whisk in the eggs, pure maple syrup, and vanilla extract into the mashed bananas until the mixture is well combined and smooth.
  4. Mix Dry Ingredients: In a separate large bowl, stir together the finely ground almond flour, tapioca or arrowroot flour, baking powder, ground cinnamon (if using), and sea salt to evenly distribute the leavening agents and spices.
  5. Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet ingredients until a thick batter forms. If desired, fold in chocolate chips or chopped nuts at this stage for extra texture and flavor.
  6. Pour Batter into Pan: Transfer the banana bread batter into the prepared loaf pan and spread it into an even layer to ensure uniform baking.
  7. Bake with Foil Covered: Cover the loaf pan loosely with aluminum foil to prevent over-browning while allowing the bread to rise. Bake on the center rack for 45 minutes.
  8. Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 to 25 minutes until the top is golden brown and a thermometer inserted into the center reads 190 to 200°F, indicating doneness.
  9. Cool Before Serving: Allow the bread to cool completely to room temperature in the pan before slicing. This helps the bread set and enhances the texture for serving.

Notes

  • Use ripe bananas with brown spots for the best flavor and natural sweetness.
  • If you prefer a nut-free version, substitute almond flour with oat flour or a gluten-free flour blend.
  • The internal temperature check is recommended to avoid under or over-baking the bread.
  • Store leftover banana bread in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
  • You can freeze slices of banana bread for up to 3 months; thaw at room temperature before serving.
  • Adding chopped walnuts or pecans can provide a nice crunch and additional flavor.

Find it online: https://marthatasty.com/almond-flour-banana-bread-recipe/