Description
This moist and tender almond flour banana bread is naturally gluten-free and packed with sweet banana flavor. It’s easy to make and perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups fine almond flour
- 3 overripe bananas
- 2 eggs or 2 flax eggs
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 325°F. Grease or line a 9×5-inch loaf pan.
- In a large bowl, stir together the almond flour, bananas, eggs or flax eggs, baking powder, salt, and vanilla extract until smooth.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake on the center rack for 50–55 minutes, or until the loaf is set and lightly golden.
- Allow the banana bread to cool completely in the pan.
- Run a knife around the edges and carefully remove from the pan before slicing and serving.
Notes
- For a vegan version, use 2 flax eggs in place of the eggs.
- Store leftovers in the refrigerator for up to 6 days.
- Slices can be frozen for longer storage.
- Use very ripe bananas for the best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 37 mg
