Almond Flour Banana Bread (Paleo, Gluten-Free)

Name: Almond Flour Banana Bread (Paleo, Gluten-Free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 slices
Ingredients: 1 ⅓ cup mashed; ⅓ cup maple syrup; ⅓ cup melted coconut oil; 2 large eggs; 2 teaspoons pure vanilla extract; 1 teaspoon apple cider vinegar; 2 cups blanched almond flour; ⅔ cup tapioca flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon sea salt; Optional add-ins: ½ cup mini chocolate chips, ½ cup chopped walnuts or pecans, ½ cup dried cranberries

User Reviews

4.6

111 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12 slices
Calories
325 kcal
Course
Snacks
Cuisine
American

Almond Flour Banana Bread (Paleo, Gluten-Free)

Jasper Jordan

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This Almond Flour Banana Bread is packed with the banana flavor and tender texture you love from banana bread, while also being gluten-free and dairy-free!

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Ingredients

Servings

1 ⅓ cup mashed very ripe bananas (about 3 bananas)
⅓ cup maple syrup more or less, depending on taste preferences, see notes
⅓ cup melted coconut oil
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
2 cups blanched almond flour
⅔ cup tapioca flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
Optional add-ins: ½ cup mini chocolate chips, ½ cup chopped walnuts or pecans, ½ cup dried cranberries

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Instructions

Preheat oven to 350°F. Line an 8” x 4” loaf pan with parchment paper, leaving extra parchment overhanging the sides of the pan for easy bread removal later. Set aside.
In a medium-size mixing bowl, combine the wet ingredients: mashed banana, maple syrup, melted coconut oil, eggs, vanilla, and apple cider vinegar. Stir together until combined.
Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
Add in the chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
Pour the mixture into the prepared loaf pan. Bake in preheated oven for 40-50 minutes, or until the top is golden brown, the loaf feels set, and a toothpick or skewer inserted in the center comes out clean.
Let cool for 10 minutes. Then, using the overhanging parchment, remove the bread to a cooling rack to cool completely before slicing and serving.

Notes

This amount of added sweetener results in a medium-sweet bread. Feel free to reduce the amount of maple syrup if you prefer a less-sweet banana bread, or increase it if you’d like a sweeter taste. I’ve made this bread (by accident!) without any added sweetener, and it’s a beautiful vessel for peanut butter and jam with coffee. YUM.
If you’re sensitive to the flavor of coconut, you can replace the coconut oil with an equal amount of avocado oil.
If you prefer, you can swap out the tapioca flour with arrowroot starch for similar results.

Nutrition Information

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Serving 1slice Calories 325kcal (16%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 13g Cholesterol 31mg (10%) Sodium 208mg (9%) Fiber 4g (16%) Sugar 17g (34%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 325 kcal

% Daily Value*

Serving	1slice
Calories	325kcal	16%
Carbohydrates	31g	10%
Protein	6g	12%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	13g	76%
Cholesterol	31mg	10%
Sodium	208mg	9%
Fiber	4g	16%
Sugar	17g	34%