This almond flour banana bread is deliciously moist and tender – ideal for using up leftover bananas! Naturally gluten-free and full of simple yet delectable components.
Almond flour has always been my go-to choice when it comes to baking — its versatility, delicious flavor profile, and consistently impressive results speak for themselves!
Desserts and sweets have always been my specialty and I enjoy trying out new techniques! While my favorites are cookies and cupcakes, when leftover bananas pile up I love making some banana bread instead!
Why This Recipe Works WELL mes This banana bread recipe fits every criteria that defines an outstanding banana bread recipe! With moist texture, light fluffiness, and tender crumb – everything a classic banana bread should contain – its success speaks for itself!
Lower in carbs than standard banana bread. Though not entirely keto friendly (try keto banana bread for something similar!), this alternative still boasts over half the sugar and carb content compared to its conventional counterpart.
Created using just one bowl. No time-consuming cleanup necessary as soon as your bread starts baking! Easy no egg version available or choose to go all-out by including them or an egg substitute option!
What I love most about banana bread with almond flour is its versatility – it fits easily into many diets without adding in an abundance of almond flavor!
Substances Needed
Have any of my almond flour recipes ever before, you will likely already possess all of the required materials? Below is what is necessary:
Almond flour- Either blanched almond flour or meal can be used, although I recommend the latter due to its superior texture. Granulated sweetener of choice- This could include white sugar, brown sugar, coconut sugar or any alternative brown sugar replacement such as Erythritol.
Baking powder- Adds just the right touch of fluffiness and slight rise to bread, while salt enhances all other flavors by heightening sweetness of all components.
Cinnamon- An essential addition in any great banana bread recipe; Bananas- mashed overripe bananas will do nicely!
Eggs OR flax eggs- It is best to combine large eggs or their equivalent (flax eggs). I have used both frequently.
Coconut Oil – Use refined coconut oil that has been measured as its liquid state instead; softened butter would work just as well for this measurement method.
Vanilla extract- Vanilla flavor adds the finishing touches, necessary in all baked goodies! Chocolate chips- optional but I like folding in some sugar free chocolate chips when baking almond flour banana bread! Here’s the easiest way to create almond flour banana bread:
This recipe comes together in one bowl in under 5 minutes! Can’t make a loaf yet? No worries; here’s your opportunity!
Step 1- assemble the batter
To start making this batter, combine all dry components in one large mixing bowl before whisking all moist components separately until evenly mixed and adding in chocolate chips if desired. Step 2 – bake
Step 2- Bake Your Bread
Next, pour your batter directly into a loaf pan. Bake it for 40-50 minutes or until a skewer inserted comes out fairly clear before taking it out of the oven to allow it to fully cool before cutting into slices and serving!
Ways to make one of the best recipes
Avoid overbaking banana bread as its temperature continues to heat even after cooling off.
Oven makes and styles may differ; what took me 45 minutes may take up to 60. Once again, use a skewer test as always, adding some aluminum foil over the loaf edge in case overcooking occurs on its tops.
Add texture by including chopped walnuts and raisins; these additions work particularly well if you love banana nut bread!
Storage Instructions
To store: For optimal results, store banana bread within two days in an airtight container at room temperature or place in the fridge up to one week for extended storage.
To Freeze: Store loaf slices in an airtight plastic freezer bag for six months to freeze them before eating them.
Additional banana bread recipes to try
iterfuhrendely Asked Questions Does almond flour rise with baking powder?
Almond flour does not rise quite like traditional wheat flour when combined with baking powder; nevertheless, it still provides structure.
Are there any advantages of almond flour over standard flours?
Almond flour contains less carbs and protein than traditional flours and is commonly found in keto-style desserts, while also providing higher quantities of fat and energy than its alternatives. However, its fat and energy contents make it less appropriate as an everyday food choice.
Why is my banana bread dense?
Should your banana bread appear dense, this could be the result of overbaking. Remember, banana bread continues to bake while cooling in its pan.
How can I prevent my banana bread from burning?
Should the top layer of banana bread start browning too rapidly, cover it with aluminum foil during its 20-minute mark to stop further browning.
How can I utilize coconut flour?
Coconut flour should not be substituted with almond flour due to requiring different liquid amounts for both recipes, however you could try making coconut flour banana bread!
Preheat the oven to 180C/350F and grease and line an loaf pan, setting both aside for use later.
Add all your dry components into a large mixing bowl, then stir together your dry components with an electric hand blender until thoroughly mixed. In another bowl, whisk your banana, eggs, coconut oil and vanilla extract until well mixed before combining your moist with dry components – folding chocolate chips at the very end if using!
Transfer the batter into an unlined baking pan, and bake for 45-50 minutes or until a skewer comes out mostly clean from an internal test.
Remove from the oven and allow your loaf to fully cool before cutting it up into slices.
- You may use any egg substitute.
Store It: For optimal results, store banana bread within two days at room temperature in a sealed container; alternatively you could keep it refrigerated for as much as one week to ensure maximum freshness and enjoyment!
TO FREEZE: Pitch slices into ziploc bags and store in the freezer for as long as six months, to preserve freshness.
Servings per Slice | Vitality Level = 195kcal | Carbs (Net Carbs Including Fiber and Sugars) = 10g | Protein = 5g | Fat (Net): 19g | Sodium(mg), Potassium(mg), and Fiber (3 grams). Additionally there is 60IU Vitamin A, 2mg Vitamin C and 70mg Calcium which contribute to 1mg Iron as well. NET CARBS = 7G
