Go Back
- 3 ripe bananas, mashed - 2 cups almond flour - ½ cup honey or maple syrup - 3 large eggs - ¼ cup melted coconut oil - 1 teaspoon vanilla extract - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup optional add-ins (chopped walnuts or chocolate chips) The key to great banana bread lies in its ingredients. Start with ripe bananas. They should be soft and sweet. For the flour, I use almond flour. It adds a nice texture and flavor. Honey or maple syrup serves as the sweetener. You can use either, but I often choose honey for its rich taste. Next, eggs help bind everything together. Coconut oil keeps the bread moist. Vanilla extract adds warmth. Use baking soda to help it rise. A touch of salt enhances all the flavors. Ground cinnamon adds a hint of spice. You can also fold in chopped walnuts or chocolate chips for extra fun! If you want to swap honey or maple syrup, try agave syrup or coconut sugar. For a dairy-free option, substitute coconut oil with avocado oil. You can also use other nut flours, but keep in mind they may change the texture. Each flour has its own unique properties. To make this recipe, you need a 9x5-inch loaf pan. A mixing bowl and whisk will help combine ingredients. Measuring cups and spoons are key for accuracy. Having the right tools makes baking easier and more fun! First, I preheat my oven to 350°F (175°C). This step is key for even baking. Next, I grab a 9x5-inch loaf pan. I line it with parchment paper or grease it with a bit of coconut oil. This helps the bread come out easily. In a big mixing bowl, I mash three ripe bananas. I then add ½ cup of honey or maple syrup. I whisk them together until smooth. After that, I pour in ¼ cup of melted coconut oil and add 1 teaspoon of vanilla extract. I mix it all until it is well combined. In another bowl, I whisk together 2 cups of almond flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This mix creates a nice flavor and helps the bread rise. Now comes the fun part! I slowly add the dry mix to the wet mix. I stir gently until just combined. It’s important not to overmix. Then, I crack in three large eggs, one at a time. After each egg, I mix until smooth. If I want to add some crunch, I fold in ½ cup of chopped walnuts or chocolate chips. I make sure they are evenly spread throughout the batter. This step adds a tasty surprise in every bite. I pour the batter into my prepared loaf pan. I spread it evenly and then pop it into the preheated oven. I bake it for 45 to 55 minutes. To check if it’s done, I insert a toothpick into the center. If it comes out clean, my banana bread is ready! After baking, I let it cool in the pan for 10 minutes before moving it to a wire rack. To get the best texture with almond flour, you must measure it correctly. Almond flour is different from regular flour. It can clump and pack down easily. Use a spoon to fluff it before measuring. This way, you avoid too much flour in your mix. Mixing is key to texture, too. You want to combine the wet and dry ingredients without overmixing. Stir gently and stop as soon as you see no dry flour. This keeps your banana bread light and fluffy. Banana bread needs moisture to taste great. The right bananas make a big difference. Use very ripe bananas with lots of spots. They are sweeter and add more moisture. You can also add a bit more coconut oil or a splash of milk if needed. This extra fat keeps the bread soft and moist. For a delicious touch, serve your banana bread warm. Spread some almond butter on top for added flavor. A drizzle of honey also works well. If you want, sprinkle some chopped nuts on top for crunch. To keep your banana bread fresh, store it in an airtight container. If you have extras, you can freeze slices. Just wrap them well and enjoy later. {{image_2}} You can make your banana bread even more exciting! Try adding spices like nutmeg or cardamom. These spices add warmth and depth. Just a pinch can change the whole flavor. You can also mix in dried fruit or fresh berries. Raisins, cranberries, or blueberries work great. They bring a sweet burst in every bite. Want a vegan version? It’s easy! Substitute eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also reduce carbs. Replace some almond flour with coconut flour. This keeps it gluten-free and lowers the carbs. Make your banana bread fit the season! For fall, try pumpkin spice almond flour banana bread. Add pumpkin puree and pumpkin spice. It’s cozy and perfect for chilly days. In summer, try a tropical twist. Blend in coconut and pineapple for a sunny flavor. This makes every bite feel like a vacation! To keep your gluten-free almond flour banana bread fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This protects it from air and moisture. It stays good for about 2 to 3 days. If the weather is warm, consider placing it in the fridge. This helps it last a little longer. Just remember, cold storage may make it firmer. For long-term storage, freezing is your best option. Slice your banana bread before freezing. This makes it easy to grab a piece when you want a snack. Place the slices in a freezer-safe bag or container. You can enjoy it for up to 3 months in the freezer. To defrost, take out the slices you want. Leave them in the fridge overnight or let them sit at room temperature for a few hours. You can also warm them in the microwave for a few seconds. This brings back that fresh-baked taste. Use airtight containers to keep your banana bread moist. Glass or plastic containers work well. If you use plastic wrap, make sure it’s tight. Check for signs of spoilage, like a sour smell or mold. If you spot any, toss it out. Enjoy your banana bread while it’s still fresh! Yes, you can use regular flour. However, you need to adjust the amount. Almond flour is denser. It absorbs more moisture. If you use regular flour, use less than the amount of almond flour. You may also need to add more liquid to keep your bread moist. Regular flour will change the taste and texture. The bread may be less nutty and more cake-like. You can make banana bread without eggs using several substitutes. Common options include: - ¼ cup unsweetened applesauce per egg - ¼ cup mashed banana per egg - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg These options will help bind the batter. They keep the bread moist and tasty. Dense banana bread often results from a few issues: - Too much almond flour can make it heavy. - Not mixing the batter enough can leave lumps. - Overmixing can also cause density. To fix this, use the right amount of flour, and mix gently. Check the ripeness of your bananas, too. They should be very ripe for the best flavor and texture. You can tell if your banana bread is done by checking a few signs: - A toothpick inserted in the center should come out clean. - The top should be golden brown and spring back when touched. - The bread should pull away from the sides of the pan slightly. If you see any wet batter on the toothpick, give it more time in the oven. This banana bread recipe brings together simple ingredients and easy steps. You now know the key elements for a great loaf. Remember to use ripe bananas and consider tasty add-ins. If you want to try new flavors, don’t hesitate to experiment with spices or fruits. Whether you keep it classic or go for fun twists, this banana bread is sure to please. Enjoy the process of baking and share your delicious results with others. Happy baking!

Gluten-Free Almond Flour Banana Bread

Satisfy your cravings with this delicious Gluten-Free Almond Flour Banana Bread! Made with ripe bananas, almond flour, and a touch of honey or maple syrup, this easy recipe results in a moist, flavorful loaf that everyone will love. Perfect for breakfast or a snack, it's a healthy treat with options to add walnuts or chocolate chips.
Print Recipe Pin Recipe

Ingredients
  

3 ripe bananas, mashed

2 cups almond flour

½ cup honey or maple syrup

3 large eggs

¼ cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup chopped walnuts or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it with coconut oil.

    In a large mixing bowl, combine the mashed bananas and honey (or maple syrup), whisk together until well blended.

      Add the melted coconut oil and vanilla extract to the banana mixture, and stir until combined.

        In another bowl, mix the almond flour, baking soda, salt, and ground cinnamon.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

            Crack in the eggs, one at a time, mixing after each addition until smooth and well incorporated.

              Fold in the chopped walnuts or chocolate chips if using, ensuring they are evenly distributed throughout the batter.

                Pour the batter into the prepared loaf pan and spread it evenly.

                  Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

                    Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices

                        - Presentation Tips: Slice the banana bread and serve warm with a spread of almond butter or a drizzle of honey on top for extra flavor. Optionally, garnish with a sprinkle of chopped nuts for added texture!