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Golden Banana Bread You WISH You Knew Sooner! - almond flour banana bread - Almond Flour Banana Bread: bake this tender, golden loaf with simple ingredients. Pe

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. In a large mixing bowl, add the ripe bananas and mash them until mostly smooth with a few small lumps remaining.
  3. Add the eggs, oil, maple syrup (or honey), and vanilla extract. Whisk everything together until well combined and smooth.
  4. 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.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. 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.
  7. 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.