Gluten Free (Almond Flour) Banana Bread
User Reviews
5
Gluten Free (Almond Flour) Banana Bread
Description
The Gluten Free (Almond Flour) Banana Bread recipe uses ripe bananas mashed smooth and mixed with eggs, olive or coconut oil, maple syrup, and vanilla extract. The dry ingredients include almond flour, baking powder, baking soda, salt, and cinnamon, which together create a gently spiced, aromatic base without wheat flour. When combined, the batter is thick and smooth.
Baked in a 9-inch loaf pan at 325°F, the bread takes about 50 minutes to become golden and cooked through, as confirmed by a clean toothpick test. The result is a bread with a tender crumb and satisfying density from the almond flour. The delicate sweetness from bananas and maple syrup complements the flavors well.
This banana bread stores well at room temperature covered for at least three days. For a variation, dark chocolate chips can be added to the batter before baking to introduce a subtle richness and texture contrast. The recipe offers a gluten-free alternative to traditional banana bread with familiar flavors and a moist texture.
Ingredients
- 3 banana large, ripe
- 3 egg large
- 3 tbsp olive oil or melted coconut oil
- 1 ½ tbsp maple syrup
- 1 tsp vanilla extract
- 3 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Pre heat the oven to 325 and line a 9” loaf pan with baking parchment.
- In a large bowl, mash the bananas until they’re as smooth as possible. Beat in the eggs, followed by the oil, maple syrup and vanilla.
- In another large bowl, whisk together the almond flour, baking powder, baking soda, salt and cinnamon.
- Gradually stir the dry ingredients into the wet until they’re combined and the batter is smooth.
- Scrape into the prepared pan and bake for 50 minutes. A toothpick inserted into the middle of the cake should come away clean. Transfer the cake from the tin to a wire rack to cool.
Notes
- You can increase the maple syrup for a sweeter banana bread if desired.
- Store the banana bread covered at room temperature for up to three days to maintain freshness.
- Adding a handful of dark chocolate chips before baking creates a richer flavor and pleasant texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 288mg | 12% |
| Potassium | 153mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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