Almond Flour Banana Bread
User Reviews
5
Almond Flour Banana Bread
Description
Almond Flour Banana Bread highlights mashed overripe bananas to provide natural sweetness and moisture. The batter is enriched with eggs and pure maple syrup, while almond flour adds density and a nutty flavor unlike wheat-based breads. Cinnamon adds gentle warmth, and optional chocolate chips contribute pockets of chocolate richness.
The bread bakes in a loaf pan at moderate heat for about an hour, with doneness checked by a toothpick test; some crumbs are acceptable as the bread continues to set after baking. Cooling completely ensures a firmer texture that slices cleanly. This bread offers an alternative for those avoiding traditional flours but requires careful attention to ingredient packing and oven temperature for best results.
It’s best enjoyed as a breakfast or snack, pairing well with coffee or tea, and can be topped or served simply.
Ingredients
- 3 medium banana mashed (1 ¼ - 1 ½ cup, overripe
- 3 egg
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract pure
- 2 cups almond flour packed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt sea salt
- ⅓ cup chocolate chips optional, plus more for topping
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
- In a large mixing bowl, whisk together the mashed banana, eggs, maple syrup and vanilla.
- To the same bowl, add the packed almond flour, baking powder, cinnamon and sea salt. Mix together until fully combined.
- Fold in chocolate chips, if using.
- Pour the batter into prepared loaf pan. Top with additional chocolate chips if desired.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if it doesn’t come out fully clean as the bread will continue to bake in pan.
Notes
- Use ripe bananas with brown spots for optimal sweetness and moisture.
- Do not substitute almond flour with other flours, as it will affect texture and baking.
- Pack almond flour firmly when measuring to avoid a wet batter.
- Line or grease the pan well to prevent sticking and ease removal.
- If top browning is too quick, tent the bread with foil during baking.
- Check the loaf starting at 45 minutes to avoid overbaking.
- Let bread cool fully before slicing to set the crumb properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 249kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 239mg | 10% |
| Potassium | 83mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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