Almond Flour Banana Bread
User Reviews
5
Almond Flour Banana Bread
Description
This Almond Flour Banana Bread features mashed ripe bananas and a creamy nut butter base mixed with almond flour for a grain-free texture. Coconut sugar adds gentle sweetness, while baking soda helps leaven the loaf for a tender crumb. The addition of vanilla extract enhances flavor depth, and folding in chocolate chips creates melty pockets for added indulgence.
Baked at 350°F in a lined loaf pan, the bread develops a golden crust while the interior stays moist from banana and nut butter. The texture is slightly dense but tender, making each slice satisfyingly rich. Allowing the loaf to cool at least two hours before slicing improves structure and flavor melding.
This bread pairs well with a simple spread or complements coffee or tea for breakfast or dessert. It can be stored airtight for up to three days or frozen to extend shelf life. Nut butters made purely from nuts and salt maintain clean flavor without extra sugars or oils, supporting the straightforward ingredient profile.
Ingredients
- 1 cup banana mashed
- 3 egg
- ¾ cup nut butter creamy
- ¼ cup coconut sugar
- 2 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking soda
- ½ tsp salt sea salt
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, eggs, creamy nut butter and vanilla. Mix until combined.
- Then, add in coconut sugar, almond flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips, leaving a few for the top of the bread.
- Transfer batter into lined loaf pan. Dot with extra chocolate chips on top.
- Bake for 40 to 45 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool at least 2 hours before slicing into.
Notes
- Use ripe bananas for optimal sweetness and moisture.
- Select creamy natural nut butter containing only nuts and salt; almond, cashew, or peanut butter are suitable.
- Bake until a toothpick inserted near the center comes out mostly clean to ensure doneness.
- Cool the bread completely—at least two hours—before slicing for best texture.
- Store leftovers in an airtight container for up to three days or freeze for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 420mg | 18% |
| Potassium | 261mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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