Description
This Almond Flour Banana Bread is a moist, naturally sweet, and gluten-free treat that’s perfect for breakfast or as a healthy snack. Made with ripe bananas, maple syrup, and almond flour, it’s a nutrient-packed option that’s easy to make in just over an hour. Serve it plain, or pair it with almond butter for a wholesome indulgence!
Ingredients
Scale
- 3 ripe bananas (mashed)
- 3 large eggs
- 1/4 cup vegetable oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 3 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with oil or line it with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine mashed bananas, eggs, vegetable oil, maple syrup, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until no dry spots remain. Avoid overmixing.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Substitutions: Swap vegetable oil for coconut oil or melted butter for added flavor.
- Add-Ins: Mix in ½ cup of dark chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze slices for longer storage.
- Serving Suggestions: Top with almond butter, honey, or a sprinkle of cinnamon for a delicious twist.
