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Almond Flour Banana Bread Recipe
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4.99 from 2614 votes

Almond Flour Banana Bread

This paleo and gluten free almond flour banana bread recipe is perfect for a healthy snack or breakfast.
Cook Time50 minutes
Total Time50 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: almond flour, banana, gluten free, low carb, paleo
Servings: 12 slices
Author: Katie Higgins

Ingredients

  • 2 cups almond flour (240g)
  • 3 bananas (360g)
  • 2 eggs or flax eggs
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon (optional)

Instructions

  • 1. Preheat the oven to 325° Fahrenheit or 162° Celsius. Grease a 9x5 inch loaf pan with oil, or line the bottom with parchment paper.
  • 2. Peel and mash the bananas well with a fork, then stir all almond flour banana bread ingredients in a large mixing bowl until smooth.
  • 3. Transfer the batter to the prepared loaf pan. Bake on the center rack of the oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out mostly clean.
  • 4. Let cool, then slice from inside the pan or go around the sides with a knife and pop the bread out onto a serving plate.
  • 5. Store cooled leftover banana bread loosely covered on the counter for up to one day or in a covered container in the refrigerator for up to four days. For longer storage, slice and freeze leftovers for up to two months.
  • View Nutrition Facts

Video

Notes

*If you prefer a traditional recipe, make this Healthy Banana Bread.
 

Nutrition

Serving: 1slice | Calories: 83kcal | Carbohydrates: 9g | Protein: 2.4g | Fat: 4.9g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.5g | Sodium: 98mg | Potassium: 200mg | Fiber: 2g | Sugar: 3.9g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg