This gluten-free banana bread has the perfect banana flavor, with just the right amount of sweetness. It’s dairy-free, Paleo-friendly, and makes a delicious snack or breakfast on the go. If you need a nut-free option, try my Oat Flour Banana Bread or Buckwheat Banana Bread, instead.
Ingredients You’ll Need
It’s best to use finely ground blanched almond flour for this banana bread recipe, rather than almond meal (which has brown specks in it), for the fluffiest results. Fine almond flour already creates a very moist, dense quick bread, so using almond meal will potentially make the loaf a little too wet in the middle. Maple syrup adds a light sweetness to this bread, but you can also use honey instead. Make sure your bananas are ripe with plenty of brown spots, so they will have a natural sweetness. If you prefer to use butter instead of oil, you can replace the olive oil with melted butter, or try using melted coconut oil, instead. Add in some chocolate chips for extra sweetness, or chopped walnuts or pecans, for added texture. Note: Baking powder adds extra lift to gluten-free baking, but you can swap this for 3/4 teaspoon of baking soda instead.
How to Make Almond Flour Banana Bread
Preheat the oven to 350ºF. Prepare a 9-by-5-inch loaf pan by spraying it with cooking spray, then press a piece of parchment paper into the pan. The oil will hold the paper in place, so it won’t wiggle when you add the batter later. Next, peel 3 large ripe bananas and mash with a fork until they look relatively smooth. In a large mixing bowl, combine the mashed banana with almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil. You can add a teaspoon of vanilla extract or extra spices, like a pinch of nutmeg or ginger if you like, too. Stir well, until no lumps remain. You can fold in any extras you like, such as chocolate chips or chopped walnuts. Note: There’s no need to separate wet ingredients from dry ingredients in gluten-free baking since there’s no risk of over-mixing. However, you can whisk the almond flour, salt, and baking powder together first, if you’d like to break up any clumps that way. Pour the batter into the prepared pan, and sprinkle on any toppings you like. (This is optional; I added a few chocolate chips.) Bake until the loaf is golden on top and feels firm in the center, about 55 to 60 minutes. You can test the center with a toothpick, to make sure the bread isn’t wet in the middle. Because this grain-free bread is so moist, it takes a little longer to cook than a traditional recipe. Let the bread cool completely in the pan, or use the parchment paper to lift it out of the pan and let it cool on a wire rack. Once it’s reached room temperature, it’s ready to slice. Storage Tip: Because it’s so moist, be sure to store it in an airtight container in the fridge for up to 5 days. You can also freeze individual slices tightly wrapped in the freezer if you’d like to save it longer. Thawing it overnight in the fridge will help it soften up again before you’re ready to enjoy it again. Need more almond flour recipes? Be sure to try my Almond Flour Chocolate Cake, Almond Flour Muffins, and Almond Flour Brownies or Almond Flour Pancakes. If you try this healthy banana bread recipe, please leave a comment below letting me know how you like it!
