Almond Flour Banana Bread
Almond Flour Banana Bread is a simple, cozy loaf with a tender crumb and gentle banana sweetness. No fuss, just everyday ingredients, a bowl, and a loaf pan. Expect a moist slice that toasts beautifully, holds together well, and makes your kitchen smell like a slow Sunday morning.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/4 cups or 300 g)
- 3 large eggs, at room temperature
- 1/4 cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- 2 1/2 cups fine almond flour (not almond meal), spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free if needed)
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- Optional sweetness: 1/4 cup maple syrup or honey
- Optional mix-ins: 1/2 cup chopped walnuts or dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8.5 x 4.5 inch loaf pan (or 9 x 5 inch) with parchment, leaving a little overhang to lift later. Lightly grease the sides.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, melted oil or butter, vanilla, and maple syrup if using.
- In another bowl, whisk the almond flour, baking soda, baking powder, salt, and cinnamon to break up any clumps.
- Add the dry ingredients to the wet. Stir gently until just combined. The batter will be thick and a bit nubby, which is perfect. Fold in walnuts or chocolate chips if you like.
- Scrape the batter into the prepared pan and smooth the top. Take a breath, then tap the pan on the counter once or twice to settle the batter.
- Bake for 50 to 60 minutes, until the top is deeply golden, and a toothpick comes out clean or with a few moist crumbs. If it is browning too quickly, tent loosely with foil for the last 10 to 15 minutes.
- Cool in the pan for 15 minutes, then lift out and cool on a rack until just warm before slicing. This rest helps the crumb set so it slices cleanly.