This yummy almond flour banana bread is moist and has a lovely nutty flavor. It’s perfect for breakfast or a snack, and it’s gluten-free!
Baking this bread is a breeze! I mix the bananas, almond flour, and a few other simple ingredients, then pop it in the oven. The smell alone is worth it! 🍌🥖
Ingredients & Substitutions
Bananas: Use ripe bananas for a sweeter and moister bread. They should be brown and spotty for the best flavor. If you don’t have bananas, unsweetened applesauce can be a good substitute, though the texture may vary.
Almond Flour: This is the base of your bread. If you need a nut-free option, try using oat flour or a gluten-free all-purpose blend. Keep in mind that the texture might change slightly.
Honey or Maple Syrup: Both work well to sweeten the bread. If you’re looking for a lower-glycemic option, consider using agave syrup or monk fruit sweetener. Adjust the quantity based on your sweetness preference.
Coconut Oil: Melted coconut oil adds moisture and depth of flavor. You can swap it for unsalted butter or another oil like avocado oil if you’re not a fan of coconut flavor.
Walnuts/Chocolate Chips: These are optional but add great texture. If you can’t have nuts, try adding dried fruits like raisins or cranberries for sweetness and chewiness.
How Do I Ensure My Banana Bread Turns Out Perfectly Moist?
One of the key aspects of making banana bread is balancing moisture and density. Moist ingredients like bananas and oil are essential, but measuring correctly and mixing gently is just as important.
- Make sure your bananas are very ripe; they should be soft and fully brown.
- Mix the wet ingredients well before adding the dry ones. This ensures even distribution of moisture.
- When combining wet and dry ingredients, stir just until combined. Overmixing can lead to dense bread as it develops gluten.
- Check for doneness around 45 minutes, but it might take up to 60 minutes. A toothpick should come out clean.
Letting it cool before slicing helps improve the texture too, so be patient! Enjoy baking!
How to Make Almond Flour Banana Bread?
Ingredients You’ll Need:
For the Banana Bread:
- 3 ripe bananas, mashed
- 2 cups almond flour
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted (or unsalted butter)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips for added texture
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 45 to 60 minutes to bake. After baking, let it cool for about 10 minutes in the pan before transferring to a wire rack. All in all, you’ll have a delightful loaf ready in about an hour and a half!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×5-inch loaf pan or line it with parchment paper. This helps with easy removal of the bread later!
2. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. Mix everything together well until it’s fully combined and smooth—this might take a minute or two.
3. Combine the Dry Ingredients:
In another bowl, whisk together the almond flour, baking soda, baking powder, and salt. This helps to distribute the leavening agents evenly throughout the flour.
4. Combine Wet and Dry Mixtures:
Gradually add your dry mixture to the wet mixture. Stir gently just until everything is combined. Be careful not to overmix! If you’re adding walnuts or chocolate chips, fold them into the batter now.
5. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
6. Bake to Perfection:
Put the loaf pan in the oven and bake for about 45 to 60 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your banana bread is ready!
7. Cool Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer the loaf to a wire rack to cool completely. This step is important for the texture!
8. Serve and Enjoy!
Once the bread has cooled, slice it up and enjoy your delicious Almond Flour Banana Bread! It’s perfect for breakfast, a snack, or dessert!
Can I Substitute the Almond Flour for Another Type of Flour?
Yes, you can substitute almond flour with another gluten-free flour, such as coconut flour or oat flour. However, remember that coconut flour absorbs more moisture, so you’d need to use less (about 1/3 to 1/2 as much) and might need to increase the liquid in the recipe. Oat flour is a closer one-to-one substitute.
How Ripe Should the Bananas Be?
The riper the bananas, the better! Look for bananas with lots of brown spots or even ones that are mostly brown; this means they’re sweet and will create a moist bread. Avoid using green or slightly yellow bananas, as they won’t provide the same flavor.
Can I Make This Recipe Vegan?
Absolutely! You can replace the eggs with flax eggs. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5-10 minutes to thicken. Additionally, use maple syrup instead of honey if you’re keeping it entirely plant-based.
How Should I Store Leftover Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, you can slice the bread and freeze it in a freezer-safe bag for up to 3 months. Just thaw slices as needed at room temperature or toast them straight from the freezer!
