Description
Almond Flour Banana Bread is a moist, gluten-free quick bread made with ripe bananas, cinnamon, and almond flour. Naturally sweetened and easy to make with simple ingredients—plus vegan, paleo, and sugar-free options.
Ingredients
2 medium-large bananas
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ cup granulated sugar (or maple syrup, coconut sugar, or sugar-free sweetener)
2 large eggs (or flax eggs for vegan)
1 teaspoon pure vanilla extract
2½ cups superfine blanched almond flour
Instructions
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Preheat your oven to 350°F (177°C). Spray a 9 × 5-inch loaf pan with gluten-free cooking spray or line with parchment.
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In a large bowl, mash the bananas until smooth. Add the baking soda, baking powder, cinnamon, and salt. Mix until well combined.
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Add the eggs, vanilla extract, and sugar (or the alternative sweetener). Mix until fully combined.
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Add the almond flour into the banana mixture. Stir until you have a thick, uniform batter.
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Scoop the batter into the greased loaf pan. Smooth the top with a spatula or the back of a spoon. The batter will be thick.
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Place in the center of the oven and bake for about 50 minutes (but keep an eye on your oven as all ovens vary). Insert a toothpick into the center—it should emerge clean or with just a few moist crumbs attached.
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Once baked, allow the loaf to cool before slicing and serving.
Notes
For vegan: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water).
Sugar-free: use monk fruit, erythritol, or other sugar-free sweeteners.
Paleo: use pure maple syrup or coconut sugar.
Freeze cooled loaf for up to 3 months.
Tent with foil if the top browns too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 413
- Sugar: 15g
- Carbohydrates: 29g
- Protein: 14g