Description

This Almond Flour Banana Bread is a moist, grain-free loaf perfect for a healthy snack or breakfast. Made with ripe bananas, almond flour, and natural sweeteners like honey or maple syrup, it offers a gluten-free, high-protein alternative to traditional banana bread. Optional additions like walnuts or chocolate chips add texture and flavor, while simple baking produces a soft, flavorful treat.

Ingredients

Scale

Main Ingredients

3 ripe bananas, mashed
3 large eggs
1/4 cup honey or maple syrup
1 tsp vanilla extract
2 1/2 cups almond flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt

Optional Mix-ins

1/2 cup chopped walnuts
or 1/2 cup chocolate chips
or 1/2 cup dried fruit

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan to prevent sticking.
Mix wet ingredients: In a large bowl, whisk together mashed ripe bananas, eggs, honey (or maple syrup), and vanilla extract until the mixture is smooth and well combined.
Add dry ingredients: Stir in the almond flour, baking soda, baking powder, ground cinnamon, and salt until just combined. Be careful not to overmix to keep the bread tender.
Add optional mix-ins: Gently fold in any optional ingredients such as chopped walnuts, chocolate chips, or dried fruit to add extra texture and flavor.
Pour and smooth batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake: Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is done. If the top browns too quickly, tent with aluminum foil to prevent burning.
Cool: Allow the bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
If using chocolate chips or dried fruit, consider reducing the honey slightly to balance sweetness.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
This bread can also be frozen for up to 3 months; thaw overnight in the fridge before serving.