Almond Flour Banana Bread Recipe

OMG, I absolutely adore this banana bread recipe because it’s the perfect balance of cozy nostalgia and healthy indulgence, thanks to the almond flour and natural sweeteners like maple syrup or honey. Plus, the dash of cinnamon and optional nuts add a delightful crunch and warmth that makes each bite feel like a warm hug on a chilly day.

I cherish this Banana Bread made from almond flour for its solid, delightful nature and good-for-you components. It contains not an unsurprising for banana bread 3 ripe bananas and 3 large eggs.

So you know what? It’s a pretty good source of not only gluten-free goodness but also protein and potassium.

Almond flour provides a drop-in replacement for all-purpose flour. Maple syrup or honey, both of which can sub in for one another, take the place of the ordinary granulated sugar found in most banana bread recipes.

And because bananas and walnuts are such a pleasant pairing, this recipe includes 1/2 cup (roughly chopped) of this delightful nut.

Ingredients

Bananas:
Sweet, naturally; full of potassium and fiber.

Almond Flour:
High in protein and good fats, free of gluten.

Maple Syrup/Honey:
Sweeteners from nature containing antioxidants.

Eggs:
Offer order and much-needed proteins and vital nutrients.

Walnuts/Almonds:
Provide crunch, beneficial supply of omega-3 fatty acids.

Ingredient Quantities

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2 1/2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts or almonds (optional)

Instructions

1. Set your oven to 350° Fahrenheit (175° Celsius) and slightly apply fat to a loaf pan or get it ready with parchment paper.

2. In a big mixing bowl, take the overripe bananas and mash them using a fork or potato masher until smooth.

3. Incorporate the eggs, maple syrup or honey, and vanilla extract into the bananas that have been reduced to a mash. Whisk them together until they are seamlessly blended.

4. In a separate bowl, combine the almond flour, baking soda, salt, and ground cinnamon.

5. Slowly introduce the dry elements into the wet combination, mixing until the smooth, well-combined batter results.

6. Mix the chopped walnuts or almonds, if using, into the batter, making sure they are evenly distributed.

7. Fill the prepped loaf pan with the batter. Smooth the top with a spatula.

8. Preheat the oven to 375 degrees F (190 degrees C). Grease one 9×5-inch loaf pan or line it with parchment paper. In a medium bowl, mix together the flour, sugar, baking powder, and salt. In a separate bowl, combine the bananas, eggs, melted butter, and vanilla. Stir the banana mixture into the dry ingredients until just moistened. Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

9. Take the banana bread out of the oven and allow it to cool in the pan, as is, for about 10 minutes.

10. Move the loaf to a wire rack and let it cool completely before cutting and serving. Enjoy!

Equipment Needed

1. Oven
2. Loaf pan
3. Parchment paper (optional)
4. Mixing bowl (large)
5. Mixing bowl (medium)
6. Fork or potato masher
7. Whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Wire cooling rack

FAQ

• Can I substitute the almond flour with all-purpose flour?Indeed, the texture will be different. Almond flour produces a moist, dense crumb, while all-purpose flour will create more of a cake-like texture.
• Can I make this recipe vegan?Substituting with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) can be attempted, but the texture may not be identical to that of the original recipe.
• How should I store the banana bread?Keep in a container that is airtight and at room temperature for no longer than 3 days or at refrigeration temperatures for no longer than a week.
• Can I freeze the banana bread?Indeed, wrap it tightly in cling film and put it in the freezer for as long as 3 months. When you’re ready to eat it, thaw it at room temperature or microwave individual slices.
• Is this recipe gluten-free?Certainly, almond flour lends itself to a naturally gluten-free outcome.
• What can I use instead of maple syrup or honey?Syrup made from agave or from dates makes for good substitutes.
• How can I add more flavor?Think about putting in a bit of nutmeg or a few extra chocolate chips to amp up the flavor.

Substitutions and Variations

Maple syrup or honey: Use agave syrup or coconut sugar.
Vanilla extract: Replace with almond extract or maple flavoring.
Almond flour: Substitute with coconut flour (use about 1 cup, since it absorbs more moisture) or use oat flour for a different texture.
Baking soda: Exchange for 3 teaspoons of baking powder.
Walnuts or almonds, chopped: Use pecans or chocolate chips if you want a sweeter addition.

Pro Tips

1. Check Your Bananas For the best flavor and natural sweetness, use bananas that are very ripe. They should have plenty of brown spots, and the riper they are, the sweeter the bread will be.

2. Avoid Overmixing When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a dense loaf and affect the texture.

3. Use Room Temperature Ingredients Ensure that the eggs and other wet ingredients are at room temperature before mixing. This helps them blend more smoothly with the dry ingredients and results in a better-textured bread.

4. Customize Toppings and Mix-ins Feel free to add a handful of chocolate chips, dried fruits, or additional nuts to the batter for extra flavor and texture. You can also sprinkle some nuts on top for a crunchy crust.

5. Bake Evenly Halfway through baking, rotate the loaf pan to ensure even cooking. Ovens can have hot spots, and rotating helps achieve an evenly baked bread.