Golden Banana Bread You WISH You Knew Sooner!
Almond Flour Banana Bread: bake this tender, golden loaf with simple ingredients. Perfect for a healthy breakfast or a gluten-free treat.
Ingredients
- 2 cups almond flour (224 g)
- 3 large eggs (150 g)
- ¾ cup mashed ripe banana (165 g)
- 3 tablespoons oil (45 g) avocado oil, melted coconut oil, or light olive oil
- 2 tablespoons honey or maple syrup (38 g)
- ½ teaspoon baking soda (2.5 g)
- ½ teaspoon baking powder (2 g)
- ¼ teaspoon salt (1.5 g)
- 1 teaspoon vanilla extract (5 g)
Instructions
- Preheat your oven to 350°F (175°C) or 160°C fan-forced. Line a standard loaf pan with parchment paper or lightly grease it.
- In a large mixing bowl, add the ripe bananas and mash them until mostly smooth with a few small lumps remaining.
- Add the eggs, oil, maple syrup (or honey), and vanilla extract. Whisk everything together until well combined and smooth.
- Add the almond flour, baking powder, baking soda, and salt directly into the same bowl. Stir until a thick, smooth batter forms. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with foil for the last 10–15 minutes.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness. - Do not overmix the batter once the dry ingredients are added; stir just until combined to keep the bread tender. - If the top browns too quickly, tent the loaf loosely with aluminum foil for the last 10-15 minutes of baking. - This almond flour banana bread stores well at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, slice and freeze for up to 3 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.