Almond Flour Banana Bread Recipe
If regular banana bread is basic, this almond flour version is its cooler, gluten-free cousin. It’s fluffy, moist, and packed with nutty goodness. No refined flour, no nonsense—just simple, wholesome ingredients that won’t leave you feeling like you just ate a sugar brick. The bananas keep it naturally sweet, while the almond flour adds a rich, buttery texture. Perfect for breakfast, snacks, or pretending you’re on a health kick. Plus, it’s low-carb, which means you can totally eat two slices. Ready to bake something that actually tastes good and doesn’t require a food science degree? Let’s go.
Almond Flour Banana Bread Recipe
A moist, gluten-free, naturally sweetened banana bread made with almond flour.
Ingredients
- 3 ripe bananas mashed
- 3 cups almond flour
- 3 eggs room temperature
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts or dark chocolate chips optional
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease a loaf pan.
- Mash bananas: Use a fork until smooth.
- Mix wet ingredients: Whisk bananas, eggs, syrup, and vanilla in a bowl.
- Combine dry ingredients: In another bowl, mix almond flour, baking soda, cinnamon, and salt.
- Blend everything: Stir dry mixture into wet ingredients until just combined.
- Add mix-ins: Fold in walnuts or chocolate if using.
- Bake: Pour batter into the pan and bake for 50 minutes.
- Cool and serve: Let it sit for 10 minutes before slicing.
Notes
Nutritional Values (Per Slice)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
Vitamin & Mineral Content (Per Slice)
- Vitamin E: 10%
- Magnesium: 12%
- Iron: 8%
- Potassium: 10%
- Calcium: 6%
Flavor-Boosting Tips
- Use extra-ripe bananas for the best natural sweetness.
- Add a sprinkle of cinnamon and coconut sugar on top before baking.
- Swap maple syrup for date syrup for extra depth.
- Store in an airtight container for longer freshness.
