Description
This flourless banana bread is moist, fluffy, and naturally sweet, made with almond flour and ripe bananas for a gluten-free, wholesome treat. Perfect for breakfast, snacks, or a light dessert.
Ingredients
- 2 cups blanched almond flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed
- 2 large eggs, room temperature
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a standard loaf pan and set it aside.
- In a large mixing bowl, combine almond flour, sugar, baking powder, cinnamon, and salt. Mix well.
- In a separate bowl, whisk together mashed bananas, eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until a thick, smooth batter forms.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for best sweetness and texture.
- For added crunch, fold in chopped nuts like walnuts or almonds.
- To sweeten naturally, replace sugar with maple syrup or honey.
- Cool fully before slicing to avoid crumbling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 6g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
