Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
almond flour banana bread - featured image

Gluten-Free Banana Bread: Easy Almond Flour Recipe

  • Author: Saly
  • Total Time: 45 minutes
  • Yield: 10 servings 1x

Description

A moist, tender, and naturally sweetened gluten-free banana bread made with almond flour. This simple recipe requires no weird flours or xanthan gum, resulting in a delicious loaf that is ready in under an hour.

Ingredients

Scale
  • 3 cups blanched almond flour (330g)
  • 4 medium ripe bananas (about 1 ½ cups mashed)
  • 2 large eggs, room temperature
  • ½ cup melted butter or coconut oil (115g)
  • ½ cup honey or maple syrup (120ml)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon (optional)
  • ½ cup dark chocolate chips (optional)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan generously and line with parchment paper for easy removal.
  2. Peel ripe bananas and mash them in a large bowl until mostly smooth with a few small lumps (about 1 ½ cups).
  3. To the mashed bananas, add melted butter (or coconut oil), honey, eggs, and vanilla extract. Whisk until well combined and glossy.
  4. In a separate medium bowl, whisk together almond flour, baking soda, baking powder, salt, and cinnamon (if using) to distribute leavening agents evenly.
  5. Pour dry ingredients into wet ingredients. Gently fold together with a spatula until just combined. Do not overmix. Fold in chocolate chips or nuts if using.
  6. Pour batter into prepared loaf pan and smooth the top. Bake at 350°F for 50-60 minutes. Tent with foil if browning too quickly after 45 minutes.
  7. Test for doneness with a toothpick inserted into the center; it should come out clean or with moist crumbs.
  8. Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use the ripest bananas possible for maximum sweetness and moisture. Ensure baking soda and baking powder are fresh for proper rise. Do not overmix the batter to avoid dense bread. Store in an airtight container at room temperature for 2 days, fridge for 5 days, or freezer for 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 8
  • Sodium: 150
  • Fat: 14
  • Saturated Fat: 3
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, almond flour, banana bread, healthy breakfast, dairy-free option, nut-free alternative, keto friendly, easy baking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://warmdinnerrecipes.com/gluten-free-banana-bread-easy-almond-flour-recipe/