Description
This easy almond flour banana bread is moist, naturally sweet, and perfect for a wholesome treat. Made with ripe bananas, almond flour, and maple syrup, it’s gluten-free, dairy-free, and refined sugar-free—ideal for breakfast, snacks, or dessert.
Ingredients
3 large overripe bananas, mashed (about 1 ½ cups)
3 large eggs
¼ cup maple syrup or honey
1 teaspoon pure vanilla extract
2 ½ cups almond flour (superfine blanched)
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it with oil.
- In a large bowl, whisk together the mashed bananas, eggs, maple syrup (or honey), and vanilla extract until smooth and well combined.
- Stir in the almond flour, baking soda, cinnamon, and salt until just combined.
- If using, gently fold in chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and moisture.
Feel free to swap in pecans, shredded coconut, or dark chocolate chips for variation.
Store at room temperature for 3 days, in the fridge for up to a week, or freeze slices for up to 3 months.
To reheat, microwave slices for 20–30 seconds or lightly toast them.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
