Description

This Almond Flour Banana Bread is a moist, naturally sweetened treat perfect for breakfast or a healthy snack. Made with ripe bananas, almond flour, and a hint of cinnamon, this gluten-free banana bread is simple to prepare and packed with flavor. Sweetened with honey and flavored with vanilla extract, it offers a nutritious alternative to traditional banana bread, suitable for those seeking gluten-free or low-carb options.

Ingredients

Scale

Wet Ingredients

3 large ripe bananas
3 eggs
1 tablespoon vanilla extract
2 tablespoons honey

Dry Ingredients

2 cups almond flour
1 tablespoon cinnamon
1 tablespoon baking soda
1/2 teaspoon kosher salt

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Instructions

Preheat Oven. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is at the right temperature for baking the bread evenly.
Prepare the Pan. Line a bread pan with parchment paper or grease it with butter to prevent the bread from sticking and to make removal easy after baking.
Mash Bananas and Combine Wet Ingredients. In a large bowl, mash the ripe bananas into a smooth paste. Stir in the eggs until fully combined, then add the vanilla extract and honey, mixing thoroughly to blend all wet ingredients.
Mix Dry Ingredients. In a separate medium bowl, whisk together the almond flour, cinnamon, baking soda, and kosher salt until well combined.
Combine Wet and Dry Mixtures. Pour the dry ingredients into the wet ingredients bowl, stirring gently just until all ingredients are combined and no dry flour spots remain. Avoid overmixing to keep the bread tender.
Pour Batter into Pan. Transfer the batter into the prepared loaf pan, spreading it evenly to ensure uniform baking.
Bake. Place the loaf pan in the preheated oven and bake for approximately 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
Cool and Slice. Remove the bread from the oven and allow it to cool in the pan for 10 to 15 minutes. Then, transfer to a wire rack or cutting board to slice and serve.

Notes

Ensure bananas are very ripe for natural sweetness and moist texture.
Almond flour can sometimes vary in coarseness; use finely ground almond flour for best results.
Do not overmix the batter to maintain a tender crumb.
For a more intense cinnamon flavor, you can increase cinnamon to 1.5 tablespoons.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.