Description
This Almond Flour Banana Bread is moist, naturally gluten-free, and incredibly easy to make. Packed with the warm flavors of banana and cinnamon, it’s perfect for breakfast, a healthy snack, or even dessert. With no refined flour and flexible sweetener options, this wholesome loaf is a go-to treat for clean eating.
Ingredients
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2 medium-large ripe bananas, mashed
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 cup granulated sugar (or substitute with maple syrup, coconut sugar, or sugar-free sweetener)
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1 teaspoon pure vanilla extract
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2 1/2 cups superfine blanched almond flour
Instructions
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Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
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In a large bowl, mash the bananas until smooth.
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Add the eggs (or flax eggs), sugar, and vanilla extract. Mix well.
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In a separate bowl, combine almond flour, baking soda, baking powder, salt, and cinnamon.
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Add the dry ingredients to the wet ingredients and stir until fully combined.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
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Use very ripe bananas for the best flavor and natural sweetness.
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Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe freezes well—wrap slices individually for easy grab-and-go snacks.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American