Almond Flour Banana Bread

Almond flour banana bread is naturally gluten free and loaded with protein. This recipe is perfectly moist, refined sugar free, and absolutely delicious!

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 50

Servings

Calories 262kcal

Author Christy Gurin

Ingredients

1 1/2 cups mashed banana ( 3-4 bananas depending on size)
3 eggs
1 1/2 tsp. vanilla extract
1/4 cup pure maple syrup
2 Tbsp. olive oil
3 cups blanched fine ground almond flour
1/4 cup golden flax meal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup chocolate chips or toasted, crushed pecans or walnuts

US Customary - Metric

Instructions

Preheat oven to 350° F.
Grease loaf pan with butter or oil and set aside.
Beat mashed banana, eggs, vanilla, maple syrup, and oil together until blended.
Add almond flour, flax meal, baking soda, baking powder, salt, cinnamon, and nutmeg and stir until just mixed together. Stir in chocolate chips and/or nuts if using them.
Pour batter into prepared loaf pan, place in oven and bake for about 50 minutes or until toothpick inserted into the center comes out mostly clean.
Remove from oven and let sit in pan for about 10 minutes.
Remove loaf from pan by running a butter knife around the edge and then using a flat spatula to lift from the bottom if it doesn't come right out.
Finish cooling on a wire rack, slice and serve. Store wrapped well for three days on the counter or up to five days in the refrigerator.

Notes

* To freeze, place bread in a freezer safe bag and freeze for up to 3 months. Slice before freezing to allow one piece to be taken out and thawed at a time.

Nutrition