Almond Flour Banana Bread
This banana bread is gluten-free, grain-free, dairy-free, and full of delicious flavor! Packed with protein, it is super easy to make and is perfect for breakfast, as part of a packed lunch, an after snack with coffee, or as dessert! The bread is moist, has just the right sweetness, and is full of banana flavor. It's sure to become a quick bread favorite!
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 180 grams almond flour ((see Recipe Notes regarding volume))
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup unsweetened almond butter
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar ((lemon juice okay))
- 3 very ripe large bananas ((see Recipe Notes regarding weight))
- 1/2 teaspoon cinnamon ((optional))
- Chocolate chips
- Chopped walnuts
- Chopped dried fruit
Instructions
- 1
Preheat oven 350F/180C.
- 2
Line your loaf pan with parchment paper. Set aside.
- 3
In a mixing bowl, combine the almond butter and maple syrup and whisk until fully blended.
- 4
Add the eggs, vanilla, and apple cider vinegar and whisk until smooth.
- 5
Add the almond flour, baking powder, and baking soda to the mixing bowl. Use a wooden spoon or rubber spatula to combine.
- 6
Peel the bananas and mash them really well into a liquidy pulp.
- 7
Add the mashed bananas to the mixing bowl and whisk everything together until just combined..
- 8
Pour the batter into the parchment-lined loaf pan.
- 9
Bake the banana bread for 50-60 minutes, until it is golden brown on top and a toothpick inserted in the middle comes out clean.
- 10
Let the banana bread rest in the loaf pan for about 10 minutes. Use the parchment paper to lift the bread out and transfer to a cooling rack. Allow to cool completely before slicing. Tastes fantastic refrigerated!