Description
This almond flour banana bread is moist, naturally sweet, and gluten-free — a healthy twist on a comforting classic, perfect for breakfast or snacking.”,
Ingredients
3 ripe bananas, mashed
3 large eggs
1/4 cup melted coconut oil
1/4 cup pure maple syrup
1 tsp vanilla extract
2 1/2 cups blanched almond flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp sea salt
Optional: 1/2 cup chopped walnuts or dark chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line a loaf pan with parchment.
In a large bowl, mash bananas until smooth.
Add eggs, melted coconut oil, maple syrup, and vanilla. Whisk until combined.
In a separate bowl, combine almond flour, baking soda, cinnamon, and salt.
Add dry ingredients to wet and stir gently until just combined.
Fold in optional nuts or chocolate chips.
Pour batter into prepared pan and smooth top.
Bake for 50–60 minutes until golden brown and a toothpick comes out clean.
Cool for 10 minutes in pan, then transfer to wire rack to cool completely.
Notes
For a nut-free version, try sunflower seed flour, though texture may vary.
Store in an airtight container for up to 3 days or freeze slices for later.
Add a protein boost with 1 scoop of vanilla protein powder.
- Prep Time: 10min
- Cook Time: 55min
- Category: baking
- Method: baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg