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Almond Flour Banana Bread

A healthier twist on classic banana bread, this Almond Flour Banana Bread is gluten-free, moist, and deliciously nutty. Perfect for using up overripe bananas!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium-large ripe bananas, mashed Make sure they are overripe for maximum sweetness.
  • 2 large eggs Or substitute with 2 flax eggs for a vegan option.
  • 1/2 cup granulated sugar Can substitute with maple syrup, coconut sugar, or sugar-free sweetener.
  • 1 teaspoon pure vanilla extract Enhances flavor.
Dry Ingredients
  • 2 1/2 cups superfine blanched almond flour Gives the bread its unique texture.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. Add the eggs (or flax eggs), sugar, and vanilla extract. Mix well.
  4. In a separate bowl, combine almond flour, baking soda, baking powder, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients and stir until fully combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Don't overmix the batter for a fluffier loaf. If you’re out of eggs, flax eggs work. Adjust sugar to your taste for sweetness. Store ripe bananas in the freezer for future baking.