Almond Flour Banana Bread Recipe
User Reviews
5
Almond Flour Banana Bread Recipe
Description
The Almond Flour Banana Bread Recipe combines mashed ripe bananas with almond flour and ground flaxseed for a grain-free base. Eggs add structure while coconut sugar or an alternate sweetener balances the bananas' natural sweetness. Cinnamon and other optional spices contribute warm aromatics without overpowering. Baking soda and powder provide leavening, delivering modest rise suitable for a gluten-free, denser bread texture. The addition of semi-sweet chocolate chips folded into the batter and sprinkled atop before baking creates pockets of melted chocolate in each slice.
This banana bread bakes in an oiled loaf pan with parchment for easy removal and slices cleanly when cooled. It can alternatively be portioned into a muffin tin and baked slightly shorter for handheld servings. The bread is suitable for breakfasts, snacks, or desserts, and pairs well with coffee or tea.
Variations include swapping in nuts for texture, adding dried fruit for sweetness, or boosting spice levels for more flavor complexity. For a paleo approach, replace baking powder with a baking soda and cream of tartar mix. Cooling the loaf fully before slicing helps maintain crumb and moisture balance.
Ingredients
Wet Ingredients:
- 1 Tablespoon vegetable oil 14g, plus 1 teaspoon for greasing the pan; coconut oil, avocado oil, grapeseed oil would all work
- 2-3 banana Brown-Speckled, Medium Bananas, mashed, about 1 ¼ cups (300g, ripe
- 3 egg at room temperature, large
- ⅓ cup coconut sugar OR ¼ cup (84g) Maple Syrup/Honey, 70g
- 1 Tablespoon apple cider vinegar (15g)
- 1 teaspoon vanilla extract (4g)
Dry Ingredients:
- 2 cups almond flour (240g)
- ¼ cup Flaxseed 28g, ground
- 1 teaspoon ground cinnamon (3g)
- ¾ teaspoon baking soda (4g)
- 1 teaspoon baking powder 4g
- ½ teaspoon salt 2g, fine sea salt
- ¼ cup chocolate chips 60g plus 2 Tablespoons (30g) extra for sprinkling on top, semi-sweet
Instructions
- Preheat the oven to 350 degrees F. Grease an 8X4 or 9x5 inch loaf pan with 1 teaspoon oil and line with a piece of parchment paper in the middle, with excess hanging out of the sides (this helps for easy removal).
- In a medium bowl, whisk together the oil, mashed bananas, eggs, coconut sugar OR maple syrup/honey, apple cider vinegar and vanilla extract.
- In a large bowl, whisk together the almond flour, flaxseed, cinnamon, baking soda, baking powder and salt.
- Mix dry and wet ingredients together. Fold in the chocolate chips, if using.
- Transfer to the prepared loaf pan, smooth the top and sprinkle with chocolate chips, if using, gently pressing them onto the surface. Bake 55-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- Slice and serve.
Notes
- To make muffins, divide batter into a 12-cup muffin tin and bake at 375°F for 30-35 minutes.
- For paleo version, substitute baking powder with ¼ teaspoon baking soda plus ½ teaspoon cream of tartar.
- Add ½ cup lightly toasted nuts like walnuts or pecans for a banana nut variation.
- Incorporate ¼ to ½ cup dried fruit such as cranberries, raisins, or diced apricots for added texture and sweetness.
- Boost flavor with extra cinnamon or warming spices like allspice, nutmeg, and cloves for a spiced banana bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 277mg | 12% |
| Potassium | 161mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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