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Almond Flour Banana Bread

Easy Almond Flour Banana Bread made in one bowl and bursting with banana flavor! Tender, naturally sweetened, and delicious with chocolate or plain.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 10 slices (1 9x5-inch loaf)
Calories: 296 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: American

Ingredients

FOR THE BANANA BREAD:
  • 1 ½ cups mashed ripe banana about 4 medium or 3 extra large
  • 3 eggs large
  • ¼ cup pure maple syrup or honey
  • 3 tablespoons canola oil or melted and cooled coconut oil or melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg optional
  • ½ teaspoon kosher salt
  • 2 ½ cups blanched almond flour not almond meal
  • ⅓ cup ground flaxseed meal or an additional 1/3 cup almond flour—do not use whole flaxseeds
FOR THE CHOCOLATE DRIZZLE (optional):
  • ¼ cup semi-sweet chocolate chips or chopped chocolate of choice
  • ½ teaspoon coconut oil

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper so that two opposite sides of the paper overhang like handles. Coat the pan and paper with nonstick spray.
  2. In a large mixing bowl, mash the bananas until very smooth (a hand mixer is a nice shortcut). Double-check that you have 1 1/2 cups and if not, adjust accordingly. Whisk in the eggs, maple syrup, oil, and vanilla until smoothly combined.
  3. Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt over the top. Whisk to combine. Sprinkle the almond flour and flaxseed over the top. With a rubber spatula, fold the batter, just until the almond flour and flax disappear.
  4. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 20 minutes, then loosely tent the pan with foil. Continue baking, about 20 to 25 minutes more, or until a toothpick inserted in the center of the loaf comes out clean and the loaf is very dark golden at the edges and top. Place the pan on a wire rack and let cool in the pan for 10 minutes, then with the parchment paper "handles" gently lift the loaf onto the rack to finish cooling completely before slicing.
  5. For the chocolate drizzle: In a small microwave-safe bowl, place the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, until the chips are almost but not completely melted. Remove from the microwave and stir, letting the residual heat melt the chocolate the rest of the way. Drizzle over the cooled loaf and let the chocolate set a few minutes. Slice and enjoy!

Notes

  • TO STORE: Place bread in an airtight storage container lined with paper towels, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • TO FREEZE: Store leftover bread in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
  • HOW TO MAKE ALMOND FLOUR: Add a slightly heaping 2 1/2 cups blanched slivered almonds to a food processor fitted with a steel blade. Pulse them until finely ground. Be careful not to overblend, or it will become almond butter. Measure, then use as directed.

Nutrition Information

Serving 1(of 10) without chocolate drizzle Calories 296kcal (15%) Carbohydrates 21g (7%) Protein 9g (18%) Fat 22g (34%) Saturated Fat 2g (10%) Cholesterol 49mg (16%) Potassium 241mg (7%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 93IU (2%) Vitamin C 3mg (3%) Calcium 108mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 10slices (1 9x5-inch loaf)

Amount Per Serving

Calories 296

% Daily Value*

Serving 1(of 10) without chocolate drizzle
Calories 296kcal 15%
Carbohydrates 21g 7%
Protein 9g 18%
Fat 22g 34%
Saturated Fat 2g 10%
Cholesterol 49mg 16%
Potassium 241mg 5%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 93IU 2%
Vitamin C 3mg 3%
Calcium 108mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.