Description
Moist and naturally sweet Almond Flour Banana Bread made with ripe bananas and just a few healthy ingredients. It’s a gluten-free, low-carb, and paleo-friendly treat that’s easy to make and perfect for breakfast or a snack.
Ingredients
- 3 large ripe bananas (about 1 1/2 cups mashed)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup oil (avocado, coconut or light olive oil)
- 1 tsp pure vanilla extract
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash bananas with a fork until smooth.
- Add eggs, maple syrup, oil, and vanilla extract. Whisk until combined.
- Add almond flour, baking soda, cinnamon (if using), and salt. Stir until well mixed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- You can add chocolate chips, walnuts, or blueberries for extra flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 9g
- Sodium: 123mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 41mg
