Introduction
Today we’re making the best almond flour banana bread. This quick bread is perfectly moist without being mushy. It’s naturally gluten-free, high in protein, and paleo-friendly. It has taken me months of testing to perfect this recipe, so I don’t recommend making any substitutions. However, if you need an egg-free recipe, I already have a vegan almond flour banana bread over on my website.
Ingredients and Preparation
Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit.
Prepare the Bananas
Start with 3 large bananas that have lots of spots on their skin, indicating they are ripe. It’s easiest to mash the bananas with a fork on a flat surface, like a plate. You should end up with about 1 1/2 cups of mashed banana.
Combine Ingredients
Transfer the mashed banana to a large mixing bowl. Add the following ingredients:
- 2 cups of blanched almond flour (not to be confused with almond meal, which is made from whole ground almonds and creates a denser, mushier bread).
- 3 large eggs (almond flour requires plenty of eggs to give the loaf structure and add extra protein).
- 1/3 cup of pure maple syrup.
- 1/2 teaspoon of fine sea salt.
- 2 teaspoons of baking powder.
- 1 teaspoon of ground cinnamon.
- 1 tablespoon of olive oil (or coconut oil if preferred).
Mix everything together until the batter looks smooth.
Baking the Bread
Prepare the Loaf Pan
Prepare a 9 by 5 inch loaf pan by lightly spraying it with oil. Press a piece of parchment paper into the bottom and along the sides of the pan. The oil will hold the paper in place so it won’t move as you pour the banana bread batter into the pan.
Bake
Smooth the top of the batter with a spatula. Bake at 350 degrees Fahrenheit until the top looks golden and starts to crack in the center, about 50 to 55 minutes.
Cooling and Storage
Cool the Bread
Let the banana bread cool completely in the pan before slicing and serving.
Storage Tips
Because this almond flour banana bread is so moist, I recommend storing it tightly covered in the fridge for up to 5 days. You can also freeze individual slices with a piece of parchment paper between each slice. Freeze the leftovers for up to 3 months. Thaw each slice in the fridge overnight before you’re ready to eat it.
Enjoy!
I hope you’ll enjoy this almond flour banana bread soon. Be sure to check out my other videos for more almond flour recipes or visit my website Banadose.com.
More Banana bread recipes
- The Best Banana Nut Bread Recipe
- Gluten-Free Chocolate Chip Banana Bread Recipe
- Delicious Vegan Banana Bread Recipe
Watch recipe video.