Description
A moist and flavorful almond flour banana bread that is naturally gluten-free and sweetened with honey or maple syrup. Perfect for a healthy breakfast or snack, this recipe uses ripe bananas, almond flour, and a blend of spices to create a deliciously tender loaf. Optional mix-ins like walnuts or chocolate chips add extra texture and flavor.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Optional Mix-ins
- 1/2 cup chopped walnuts, chocolate chips, or dried fruit
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients. In a large bowl, combine the mashed bananas, eggs, honey (or maple syrup), and vanilla extract. Whisk together until the mixture is smooth and well blended.
- Add Dry Ingredients. Stir in the almond flour, baking soda, baking powder, ground cinnamon, and salt into the wet mixture. Mix just until all ingredients are combined; avoid overmixing to ensure a tender bread.
- Incorporate Optional Mix-ins. Gently fold in any optional additions such as chopped walnuts, chocolate chips, or dried fruit to add texture and flavor.
- Transfer to Pan. Pour the batter into the prepared loaf pan, smoothing the top evenly to ensure even baking.
- Bake the Bread. Place the pan in the oven and bake for 45-55 minutes. Test doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil.
- Cool the Bread. Allow the bread to cool for 10 minutes in the pan, then remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread light and tender.
- You can substitute honey with pure maple syrup for a vegan alternative.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze sliced banana bread for up to 3 months for longer storage.
