Description
Delicious and moist Almond Flour Banana Bread made with ripe bananas, almond flour, and natural sweeteners. This gluten-free recipe is perfect for a healthy snack or breakfast, featuring warm cinnamon and optional chocolate chips for a touch of sweetness.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/2 cup maple syrup (or honey)
- 1/4 cup melted coconut oil
- 3 cups almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a 9×5 inch loaf pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, mash the ripe bananas until smooth. Add the eggs, maple syrup, melted coconut oil, and vanilla extract; whisk thoroughly until all ingredients are well combined.
- Add Dry Ingredients: Stir in the almond flour, cinnamon, baking soda, baking powder, and salt until just mixed. Be careful not to overmix the batter to maintain a light texture.
- Fold in Optional Add-ins: Gently fold in chocolate chips or any other optional mix-ins to evenly distribute them throughout the batter.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean, indicating the bread is done.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps it set and makes it easier to slice.
Notes
- Ensure bananas are very ripe for natural sweetness and better flavor.
- You can substitute maple syrup with honey or agave nectar.
- Optional chocolate chips add sweetness but can be omitted for a dairy-free or less sweet version.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice and freeze for up to 3 months.
