Description
A rich and moist banana bread made with almond flour, perfect for a gluten-free option.
Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups almond flour
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the bananas until smooth.
- Add eggs, honey, melted coconut oil, and vanilla extract. Mix well.
- In a separate bowl, combine almond flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in walnuts or chocolate chips.
- Pour the batter into a greased loaf pan.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months.
- For added flavor, consider adding a pinch of nutmeg or vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: banana bread recipe almond flour