Description
This Almond Flour Banana Bread is a delicious and wholesome twist on the classic favorite. Made with ripe bananas, almond flour, and a touch of sweetness, it’s gluten-free, dairy-free, and perfect for a nutritious breakfast or snack.
Ingredients
Scale
Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour (finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine mashed bananas, eggs, maple syrup (or honey), and vanilla.
- Add Dry Ingredients: Stir in almond flour, baking soda, cinnamon, and salt until just combined.
- Optional Additions: Fold in walnuts or chocolate chips if desired.
- Bake: Pour the batter into the loaf pan and bake for 45–55 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the bread cool before slicing and serving.
Notes
- For a sweeter loaf, use 1/3 cup maple syrup or honey.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
- This banana bread freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
