Description

This Almond Flour Banana Bread is soft, moist, and naturally gluten-free! Made with ripe bananas, honey or maple syrup, and almond flour, it’s a healthier take on classic banana bread. Perfect for breakfast, snacks, or even dessert!

Ingredients

Units Scale

3 large ripe bananas (about 1 1/2 cups mashed)
3 large eggs
1/4 cup (60ml) honey or maple syrup
1 tsp vanilla extract
3 cups (300g) almond flour
1 tsp baking soda
1/2 tsp cinnamon (optional)
1/4 tsp salt
1/2 cup (90g) chocolate chips or chopped nuts (optional)

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Instructions

Preheat Oven – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mash Bananas – In a large bowl, mash the bananas until smooth.
Mix Wet Ingredients – Add eggs, honey (or maple syrup), and vanilla extract. Whisk until well combined.
Combine Dry Ingredients – In another bowl, whisk together almond flour, baking soda, cinnamon, and salt.
Mix Batter – Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated. Fold in chocolate chips or nuts, if using.
Bake – Pour the batter into the prepared loaf pan and spread evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve – Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, add 1/2 teaspoon of nutmeg or a handful of shredded coconut.
Storage – Store at room temperature for 2 days, in the fridge for up to a week, or freeze for up to 3 months.
Want a dairy-free version? Use dairy-free chocolate chips or skip them entirely.