Almond Flour Banana Bread
Looking for a nutritious twist on classic banana bread? This almond flour banana bread is sweetened with maple syrup and ripe bananas and comes together with finely ground almond flour for a gluten-free banana bread alternative!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12 slices 1x
- Category: Snack
- Method: Bake
- Diet: Gluten Free
Ingredients
Scale
- 2 cups finely blanched almond flour (I like Bob’s Red Mill)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of sea salt
- 3 very ripe bananas, mashed
- 1/4 cup maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a 9 x 5 inch loaf pan with parchment paper or spray/grease with cooking spray, melted coconut oil or butter and set aside.
- In a large bowl whisk together almond flour, baking powder, baking soda, cinnamon and sea salt.
- Add in the bananas, maple syrup, eggs and vanilla extract. Stir to combine well.
- Fold in chocolate chips, if desired.
- Pour batter into loaf pan and bake on center rack for 50-60 minutes. Test using a toothpick and if it comes out clean, loaf is done.
- Allow to cool in pan for 20 minutes and then remove to cool completely on a wire rack.
- Wrap in tinfoil and keep on counter for up to 2-3 days. See notes above for freezing.
Find it online: https://www.thehealthymaven.com/almond-flour-banana-bread/