why make this recipe
Gluten Free Banana Bread with Almond Flour is a delightful treat for anyone who loves the taste of bananas in a moist, sweet loaf. Whether you’re gluten intolerant or just looking for a healthier option, this recipe is a fantastic choice. Almond flour not only gives the bread a wonderful flavor but also adds healthy fats and proteins. Plus, it’s easy to make, using simple ingredients that you might already have at home.
how to make Gluten Free Banana Bread with Almond Flour
Ingredients:
- 3 ripe bananas, mashed
- 2 cups almond flour
- 1/4 cup honey or maple syrup
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the mashed bananas, honey (or maple syrup), eggs, melted coconut oil, and vanilla extract. Mix well.
- In another bowl, whisk together almond flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
how to serve Gluten Free Banana Bread with Almond Flour
This banana bread tastes great warm or at room temperature. Slice it up and serve it plain, or spread a little butter or nut butter on top for extra flavor. It’s perfect for breakfast, as a snack, or even as a dessert!
how to store Gluten Free Banana Bread with Almond Flour
Store any leftover banana bread in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator for up to a week. You can also freeze slices for up to three months—just make sure to wrap them tightly in plastic wrap or foil.
tips to make Gluten Free Banana Bread with Almond Flour
- Use very ripe bananas for the best sweetness and flavor.
- If you like nuts or chocolate chips, feel free to fold them into the batter before baking.
- Don’t overmix your batter; mix just until everything is combined for a fluffy texture.
variation
You can swap out the honey or maple syrup for other natural sweeteners if you prefer. Adding a handful of chopped walnuts or dark chocolate chips makes the bread even more delicious!
FAQs
1. Can I use other types of flour instead of almond flour?
Yes, but the texture and flavor will change. You might want to try coconut flour or a gluten-free flour blend instead.
2. Is this banana bread suitable for freezing?
Absolutely! You can freeze slices of banana bread for up to three months. Just make sure to wrap them tightly.
3. How can I tell if my banana bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, it’s done. If there is wet batter on the toothpick, it needs more time.
Gluten Free Banana Bread with Almond Flour
A moist and sweet gluten-free banana bread made with almond flour, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 ripe bananas, mashed
- 2 cups almond flour
- 1/4 cup honey or maple syrup
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Combine the mashed bananas, honey (or maple syrup), eggs, melted coconut oil, and vanilla extract in a large bowl. Mix well.
- Whisk together almond flour, baking soda, salt, and cinnamon (if using) in another bowl.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This banana bread tastes great warm or at room temperature. It can be served plain or with a spread.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
