Almond Flour Banana Bread
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
12
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Calories
191 kcal
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Course
Snacks
Almond Flour Banana Bread
Description
Almond Flour Banana Bread uses ripe mashed bananas mixed with almond flour, eggs, maple syrup, baking powder, cinnamon, salt, and a bit of olive oil. The batter is blended until smooth, then poured into a prepared loaf pan. Baking at 350°F for about an hour yields a loaf with a cracked, firm top and moist interior. The almond flour gives a denser texture compared to wheat flour, and maple syrup adds sweetness along with the natural banana flavor.
Optional toppings like chocolate chips or walnuts can be sprinkled onto the batter before baking for extra richness and crunch. The loaf cools completely before slicing to allow proper texture setting.
This bread is well suited for breakfast or a snack and benefits from refrigeration after baking to maintain freshness for up to a week. The recipe notes that two bananas can be substituted if needed, which slightly changes the banana strength.
Olive oil is recommended as it mixes well without thickening the batter, but coconut oil can also be used. Leaving the oil out will alter texture but is possible if desired.
Ingredients
- 3 large banana about 1 ¼ cups mashed, ripe
- 2 cups almond flour blanched
- 3 large egg
- ⅓ cup maple syrup
- ½ teaspoon salt fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon extra-virgin olive oil
- handful of chocolate chips optional topping, or walnuts
Instructions
- Preheat the oven to 350ºF and lightly spray a loaf pan with oil. I also like to line it with parchment paper, so the bread will easily lift out later. Peel the bananas and mash them on a plate.
- Add the mashed banana to a large mixing bowl, along with the almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil. Stir well, until no lumps remain.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle any optional toppings you like over the loaf, then bake until the top starts to crack and feels firm to the touch in the very center, about 55 to 60 minutes.
- Let the bread cool completely in the pan, then slice and serve. Because this bread is so moist, I recommend storing it in the fridge for the best shelf life, up to 1 week.
Notes
- Nutrition data is approximate and based on 1 of 12 slices without optional toppings.
- Olive oil helps maintain batter texture; coconut oil may substitute with minor texture differences.
- If only two ripe bananas are available, the bread will be slightly less banana-flavored but still suitable.
- Store the bread in the refrigerator to extend freshness due to its moist texture, for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 114mg | 5% |
| Potassium | 226mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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