Vegan Almond Flour Banana Bread
User Reviews
4.7
Vegan Almond Flour Banana Bread
Description
Vegan Almond Flour Banana Bread combines mashed ripe bananas with almond flour and arrowroot starch as the base. Coconut sugar adds sweetness, balanced by vanilla and cinnamon for aromatic depth. Baking soda activated by apple cider vinegar helps the loaf rise during baking at 350ºF until golden and firm. The resulting bread is moist yet structured, with a tender crumb and a slightly rustic appearance from the cracking top.
The recipe is straightforward, mixing wet and dry ingredients separately before combining and baking in a parchment-lined loaf pan. It requires no eggs or dairy, relying on the vinegar and soda chemical reaction for leavening. Once cooled, the bread slices well and can be served as a quick, nutrient-rich snack or breakfast treat.
Storing the bread at room temperature in an airtight container keeps it fresh for a few days; refrigeration extends its life up to ten days. Taking care not to discard any liquid from thawed freezer bananas preserves moisture and texture in the final loaf.
Ingredients
- 3 banana fresh or thawed from frozen, very ripe
- 2 1/2 cups almond flour aka almond meal
- 1/2 cup arrowroot starch
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 350ºF and line a loaf pan with parchment paper. In a large bowl, use a fork to mash the bananas well-- you should have a little over 1 cup of mashed banana. (Note: if using bananas that were previously frozen, do not drain the liquid from them when they thaw-- that moisture is important to the overall texture of this bread.)
- To the mashed bananas, add in the almond meal, arrowroot, coconut sugar, baking soda, salt, vanilla, and cinnamon and stir until a relatively smooth batter is formed.
- Stir in the vinegar last, so that it can react with the baking soda, then immediately pour the batter into the lined pan. Smooth the top with a spatula then bake at 350ºF until the top of the loaf has begun to rise and crack, feeling firm to the touch, about 45 minutes. All the loaf to cool completely before cutting.
Notes
- The center of this eggless banana bread may sink slightly but should be fully cooked and have a bread-like texture.
- Use very ripe bananas, fresh or thawed without draining, to maintain moisture and flavor.
- Store leftovers in an airtight container on the counter up to 3 days or refrigerated up to 10 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 201mg | 8% |
| Potassium | 116mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 60mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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