Almond Flour Banana Bread
A moist and flavorful banana bread made with almond flour for a gluten-free, grain-free twist. Sweetened naturally with ripe bananas and maple syrup, this loaf is soft, fragrant with cinnamon, and perfect for breakfast or snack time.
Ingredients
- 3medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 largeeggs
- ¼ cupsweetener of choice (maple syrup recommended)
- ¼ cupmild oil or melted butter (avocado oil recommended)
- 1 tsppure vanilla extract
- 1 tspground cinnamon
- 1 tspbaking soda
- 1 tspbaking powder
- ¼ tspsalt
- 3 cupsalmond flour (not almond meal)
- cooking spray (such as misto) for greasing the pan
Directions
- 1
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray.
- 2
In a large bowl, mash the bananas until smooth.
- 3
Add eggs, sweetener, oil, and vanilla extract to the mashed bananas and whisk until well combined.
- 4
In a separate bowl, mix almond flour, cinnamon, baking soda, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- 6
Pour batter into the prepared loaf pan and smooth the top.
- 7
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.