Description
A moist and delicious gluten-free banana bread made with almond flour and ripe bananas, perfect for brunch or a quick snack.
Ingredients
Scale
- 1 ½ cups almond flour
- 3 ripe bananas (the more brown spots, the better!)
- 2 large eggs (room temperature)
- ⅓ cup honey or maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional but highly recommended)
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, mash the ripe bananas until mostly smooth but still slightly chunky.
- In a separate large bowl, whisk together the eggs, honey (or maple syrup), and vanilla until combined. Fold in the mashed bananas gently.
- In another bowl, sift the almond flour, baking soda, cinnamon, and salt to avoid lumps.
- Gradually incorporate the dry ingredients into the wet mixture. Gently fold until just mixed; overmixing can lead to a dense loaf.
- Pour the batter into the greased loaf pan and bake for 40-50 minutes. It’s done when a toothpick inserted comes out clean.
- Let the banana bread cool in the pan for about 15 minutes before transferring it to a wire rack.
Notes
Store the banana bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual slices for a quick snack.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: banana bread, gluten-free, almond flour, easy recipe, healthy baking