Almond Flour Banana Bread
A soft, golden, naturally gluten free banana bread made with blanched almond flour, ripe bananas, maple syrup, and warm cinnamon. One bowl, no mixer, ready in just over an hour.
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Fork or potato masher
- Silicone spatula
- Wire cooling rack
Ingredients
WET INGREDIENTS
- 3 large very ripe bananas mashed (approximately 340g / 1½ cups purée)
- 3 large eggs
- ⅓ cup 105g pure maple syrup
- 1 tablespoon 14g olive oil or melted coconut oil
DRY INGREDIENTS
- 2 cups 192g blanched almond flour (super-fine, not almond meal)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×5-inch (23×13 cm) loaf pan with oil and line with parchment paper.
- Mash the bananas with a fork on a plate or directly in your mixing bowl until mostly smooth. You need about 1½ cups.
- Add all remaining ingredients to the bowl: almond flour, eggs, maple syrup, oil, baking powder, cinnamon, and salt.
- Stir with a spatula until the batter is smooth and fully combined with no dry pockets.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 55 minutes, until the top is deep golden and cracked in the center. Tent loosely with aluminum foil after 45 minutes if browning too quickly.
- Cool completely in the pan for at least 30 minutes before slicing.
Notes
Note 1 — Storage: Store in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months. Place parchment between slices before freezing.
Note 2 — Almond flour vs. almond meal: You must use blanched almond flour (fine, pale, made from peeled almonds). Almond meal will make this bread dense and gummy. Bob's Red Mill Super-Fine is a reliable choice.
Note 3 — Maple syrup substitute: Honey works 1:1. For a lower-sugar loaf, reduce to ¼ cup if your bananas are very ripe and spotted.