Description
A moist and delicious gluten-free banana bread made with almond flour, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups almond flour
- 3 ripe bananas
- 2 large eggs
- ⅓ cup honey or maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mash the ripe bananas until smooth but still slightly chunky.
- In a separate large bowl, whisk the eggs, honey (or maple syrup), and vanilla extract until combined.
- Gently fold in the mashed bananas until well mixed.
- Sift together the almond flour, baking soda, cinnamon, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, folding until just combined.
- Pour the batter into the greased loaf pan and bake for 40-50 minutes until a toothpick comes out clean.
- Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, consider adding chopped nuts or chocolate chips to the batter. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: banana bread, gluten-free, almond flour, healthy baking, breakfast