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Banana Bread

This unique adaptation of banana bread combines almond flour and natural sweeteners for a fluffy, indulgent, guilt-free loaf that evokes comforting childhood memories.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium ripe bananas (the spottier, the better) Look for bananas with brown spots as they are sweeter and more flavorful.
  • 3 large eggs At room temperature for easy blending.
  • 1/4 cup maple syrup (or honey for variation) Adds natural sweetness and moisture.
  • 1/4 cup melted coconut oil (or unsalted butter) Bring to room temp before mixing.
  • 1 tsp vanilla extract For a delicious depth of flavor.
  • 2 1/2 cups blanched almond flour Finely ground for the best texture.
  • 1 tsp baking soda Helps the bread rise beautifully.
  • 1/2 tsp cinnamon Adds warmth and a lovely aroma.
  • 1/4 tsp salt Enhances flavor balance.
  • 1/3 cup chopped walnuts, chocolate chips, or blueberries (optional) Get creative with your favorite mix-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9 by 5 inch loaf pan with parchment paper or lightly grease it with oil.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few chunks for texture.
  3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until smooth and fully combined.
  4. Add the almond flour, baking soda, cinnamon, and salt to the bowl. Stir until a thick, even batter forms. Fold in any optional add-ins.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling
  1. Allow the banana bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Don't overmix the batter. Store banana bread at room temperature for up to 3 days or freeze for up to 3 months. Can be a delicious breakfast topped with almond butter and chia seeds.