Almond Flour Banana Bread (Paleo, Gluten-Free)
User Reviews
4.6
Almond Flour Banana Bread (Paleo, Gluten-Free)
Description
Almond Flour Banana Bread (Paleo, Gluten-Free) combines mashed ripe bananas with almond and tapioca flours to produce a thick, moist batter. The recipe includes maple syrup and coconut oil for sweetness and richness, while baking soda and cinnamon provide leavening and flavor lift. The method calls for thorough mixing of wet and dry ingredients before adding optional mix-ins such as mini chocolate chips or chopped nuts. Baked in a lined loaf pan at 350°F for 40 to 50 minutes, the bread firms up with a golden brown crust, offering a tender crumb inside. The use of almond flour keeps the texture dense yet soft, while tapioca flour adds chewiness and moisture retention.
The flavor profile features the natural sweetness of banana enhanced lightly by maple syrup and cinnamon. Coconut oil imparts subtle tropical notes without dominating. This banana bread works well sliced for breakfast, snacks, or paired with spreads like peanut butter or jam. It accommodates various sweetness preferences by adjusting maple syrup amount, making it versatile for different palates.
To customize, one can add mix-ins such as walnuts, pecans, dried cranberries, or mini chocolate chips to provide crunch or bursts of sweetness. These additions complement the banana and spice flavors without overwhelming the loaf. Preparing the bread with parchment overhang aids in easy removal and keeps the crust intact. Overall, this recipe balances flavor, texture, and dietary needs suitable for a home baker exploring grain-free options.
Ingredients
- 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 coconut oil melted
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 teaspoon apple cider vinegar
- 2 cups almond flour blanched
- ⅔ cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt sea salt
- mini chocolate chip optional add-ins, mini chocolate chips; walnuts or pecans chopped; dried cranberries
- walnut
- pecan
- dried cranberries
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
- Adjust maple syrup quantity to achieve desired sweetness, from medium to less sweet.
- Coconut oil can be substituted with avocado oil if you prefer a milder flavor.
- Tapioca flour may be replaced with arrowroot starch with similar results.
- Use very ripe bananas for the best natural sweetness and moisture.
- Loaf is best cooled completely before slicing to maintain texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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