Banana Bread with Almond Flour
A moist and flavorful banana bread made with almond flour, perfect for a gluten-free treat that’s rich in texture and naturally sweetened with ripe bananas.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
3 ripe bananas, mashed
3 large eggs
1/4 cup honey
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
2 1/2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, honey, melted coconut oil, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.