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Healthy Banana Bread with Almond Flour

A delicious and nutritious twist on traditional banana bread, made with almond flour for a moist, tender crumb that is gluten-free and healthy.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas, mashed The riper, the better!
  • 2 cups almond flour Opt for finely ground almond flour.
  • 3 large eggs Choose organic or free-range.
  • 1/4 cup honey or maple syrup Both sweeteners work well.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best taste.
  • 1 teaspoon baking soda Helps the loaf rise.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/2 teaspoon cinnamon (optional) Adds flavor if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan generously with butter or baking spray.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Whisk in the eggs, honey (or maple syrup), and vanilla until well combined and slightly frothy.
  3. In another bowl, combine almond flour, baking soda, salt, and cinnamon. Stir gently until evenly mixed.
  4. Gradually incorporate the dry ingredients into the banana mixture. Stir gently until just combined, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake for 50-60 minutes, checking for doneness by inserting a toothpick into the center. If it comes out clean, it’s ready!
  7. Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

For extra moisture, cover the loaf with aluminum foil during the last 10-15 minutes of baking. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice and freeze for up to 3 months.