Welcome to my blog where I share my love for baking and cooking! Today, I’m excited to share with you my recipe for almond flour banana bread. This recipe is perfect for those who are looking for a healthier alternative to traditional banana bread. Not only is it gluten-free and low-carb, but it is also packed with nutrients and tastes absolutely delicious!
Ingredients
- 3 ripe bananas, mashed
- 3 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with coconut oil.
- In a large bowl, mix together the mashed bananas, eggs, melted coconut oil, and honey.
- Add in the almond flour, baking soda, vanilla extract, cinnamon, and salt. Mix well until everything is combined.
- Pour the batter into the greased loaf pan and smooth out the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve!
Nutritional Information
Servings: 12 slices | Calories per serving: 202 | Total Fat: 13g | Total Carbohydrate: 19g | Dietary Fiber: 3g | Sugars: 12g | Protein: 5g
Cooking Time
Prep Time: 10 minutes | Cook Time: 45-50 minutes | Total Time: 55-60 minutes
Equipment
- 9×5 inch loaf pan
- Mixing bowl
- Spatula
- Wire rack
Serving Suggestions
This delicious almond flour banana bread can be served warm or at room temperature. It pairs well with a cup of coffee or a glass of almond milk. You can also top it with some fresh berries or whipped cream for an extra special treat.
Variations
If you want to switch things up, you can add some chopped nuts or chocolate chips to the batter. You can also substitute the honey with maple syrup or agave nectar. Feel free to experiment and make this recipe your own!
Substitutions
If you don’t have almond flour, you can use any other type of nut flour such as hazelnut or cashew flour. You can also use regular all-purpose flour if you don’t need it to be gluten-free. If you’re vegan, you can substitute the eggs with flax eggs or chia eggs.
Storage
This almond flour banana bread can be stored at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and store it in the fridge for up to 1 week or in the freezer for up to 3 months.
Tips
- Make sure your bananas are ripe and mashed well to ensure a moist and flavorful bread.
- Use a toothpick to check if the bread is done. If it comes out clean, it’s ready!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will prevent it from sticking to the pan.
Notes
This recipe is perfect for those who are looking for a healthier alternative to traditional banana bread. It’s gluten-free, low-carb, and packed with nutrients. Plus, it tastes absolutely delicious! Feel free to experiment with different variations and substitutions to make it your own.
Frequently Asked Questions
Can I freeze this almond flour banana bread?
Yes, you can freeze this bread for up to 3 months. Just wrap it tightly in plastic wrap and store it in the freezer.
Can I use a different type of flour?
Yes, you can use any type of nut flour or regular all-purpose flour if you don’t need it to be gluten-free.
Can I make this recipe vegan?
Yes, you can substitute the eggs with flax eggs or chia eggs.
Personal Thoughts
I absolutely love this recipe for almond flour banana bread! It’s so easy to make and tastes amazing. I love that it’s gluten-free and low-carb, so I don’t have to feel guilty about indulging in a slice or two. Plus, it’s packed with nutrients from the bananas and almond flour. I highly recommend giving this recipe a try – you won’t be disappointed!