Description
A moist and naturally sweet banana bread made with creamy avocado and almond flour. This gluten-free loaf is lightly sweetened with honey or maple syrup and finished with optional crunchy macadamia nuts.
Ingredients
- 1 1/2 cups (171g) blanched almond flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (160g) avocado
- 3/4 cup (125g) banana
- 3 tablespoons (36g) coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons (44g) raw honey or maple syrup
- 1 large egg, room temperature
- 1/3 cup macadamia nuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, mix together the almond flour, baking soda, and sea salt.
- Add the avocado, banana, melted coconut oil, vanilla extract, honey (or maple syrup), and egg to a food processor or blender. Blend until the mixture is smooth and creamy.
- Using a rubber spatula, gently mix the avocado mixture into the dry ingredients until a batter forms. Fold in the chopped macadamia nuts if using, then spread the batter evenly into the prepared pan.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool before slicing.
Notes
- Maple syrup can be used instead of honey for a slightly different flavor.
- Macadamia nuts are optional but add a pleasant crunch.
- Store the bread in an airtight container in the refrigerator to keep it fresh.
- The recipe can be doubled and extra loaves can be frozen for later.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
