Description
A moist and flavorful banana bread made with almond flour for a tender, gluten-free texture. Perfect as a healthy snack or breakfast, it can be customized with walnuts, honey, or made eggless for a vegan option.
Ingredients
🛒 Ingredients (for one 9×5-inch loaf pan):
For the Bread:
2 ½ cups almond flour
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas, mashed
3 large eggs (or 3 tablespoons flaxseed meal + 9 tablespoons water for eggless version)
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
½ cup chopped walnuts (optional)
For Optional Toppings:
Sliced almonds
Drizzle of honey or maple syrup
Chocolate chips or extra walnuts
Instructions
📝 Instructions:
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Prepare Dry Ingredients
In a medium bowl, whisk together almond flour, baking soda, salt, and cinnamon if using.
Step 3: Prepare Wet Ingredients
In a large bowl, mash bananas. Add eggs (or flaxseed mixture), honey/maple syrup, and vanilla extract. Mix until smooth.
Step 4: Combine Batter
Gradually fold dry ingredients into wet ingredients until fully combined. Stir in walnuts if desired.
Step 5: Bake
Pour batter into prepared pan and smooth the top. Optionally sprinkle sliced almonds on top. Bake for 45–55 minutes, or until a toothpick inserted comes out clean. Let cool completely before slicing.
Notes
- Moisture Tip: Overripe bananas make the bread extra moist.
- Eggless Version: Use flaxseed or chia seed mixture as a binder.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate up to a week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert / Breakfast
- Method: Baked
- Cuisine: American