Almond Flour Banana Bread
User Reviews
4.7
Almond Flour Banana Bread
Description
This almond flour banana bread recipe uses finely ground almond flour combined with flaxseed meal, baking soda, baking powder, cinnamon, and a pinch of salt for the dry mixture. Ripe bananas are mashed and mixed with eggs, melted ghee, and vanilla before combining with the dry ingredients. Chopped walnuts are optional for added texture and flavor, and dark chocolate chips fold into the batter as well as on top before baking.
After pouring the batter into a lined or greased 9x5 inch bread pan, it is baked at 350°F for 30 to 40 minutes until a wooden skewer inserted in the center comes out clean. The finished bread has a moist, tender interior with occasional melty chocolate bursts and a subtle cinnamon aroma.
This bread works well sliced for breakfast, snacks, or dessert. It suits those seeking a grain-free or gluten-reduced alternative to traditional banana bread.
A noted eggless substitute involves mixing flaxseed meal with water as a binder, though the bread may sink slightly in the center when cooled, which is normal for this variation.
Ingredients
- 2.5 cups almond flour fine
- ½ cup dark chocolate chips
- ¼ cup flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup walnuts chopped (optional)
- 3 banana or 1 cup mashed, very ripe
- 3 egg
- 3 tablespoons ghee oil or butter (melted)
- 1 teaspoon vanilla extract
Toppings (optional)
- 2 tablespoons dark chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a 9 X 5 bread pan with parchment paper. Note: You can also grease the bottom and sides with oil or cooking spray.
- In a medium mixing bowl, mix all the dry ingredients together.
- In a large mixing bowl, mash the bananas with a fork, add eggs, ghee, vanilla. Mix well and then add in the dry ingredients. Stir until everything is just combined.
- Pour the mixture into the bread pan.
- Sprinkle the remaining chocolate chips on top. Bake for 350 degrees for 30 to 40 minutes or until a wooden skewer comes out clean.
- Allow the bread to cool on a cooling rack for 10 to 15 minutes before cutting into slices
Notes
- For an eggless version, combine 3 tablespoons flaxseed meal with 9 tablespoons water, let sit for 5 minutes, and use in place of eggs.
- Expect the middle of the eggless banana bread to sink somewhat as it cools, which is normal for this adaptation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 61mg | 20% |
| Sodium | 259mg | 11% |
| Potassium | 307mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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