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Almond Flour Banana Bread
This incredibly moist and tender Almond Flour Banana Bread is a total knockout! It's made in a few simple steps with healthy and wholesome ingredients, making it a fantastic healthy snack or light breakfast. Naturally gluten-free and plant-based, this banana bread with almond flour is worlds better than traditional recipes!
Servings: 8 Servings
Ingredients
- 2 ¼ cups blanched almond flour
- ¼ cup arrowroot flour or cornstarch
- ¼ cup ground flaxseed
- ¼ cup coconut sugar or light brown sugar
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 3 medium very ripe bananas (about 1 1/4 cup of mashed banana) plus one ripe yellow banana (not overripe) for topping
- 2 tbsp avocado oil or other neutral oil, like melted coconut or canola oil
- 1 ½ tsp vanilla extract
- ½ cup chopped walnuts or pecans
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F and grease or line an 8x4-inch loaf pan with parchment paper.
- In a large mixing bowl, combine the almond flour, arrowroot flour, flaxseed, coconut sugar, baking soda, cinnamon, and salt. Whisk together until well combined.
- In another mixing bowl, mash the bananas. Then, stir in the oil and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients. Stir well.
- Fold the chopped nuts and chocolate chips into the batter.
- Pour the batter into the loaf pan and spread it evenly with a spatula or spoon.
- Thinly slice the third yellow (not overripe) banana and place it on the batter. This gives the bread a beautiful split banana top.
- Bake the bread 40-45 minutes or until a toothpick inserted comes out clean and the loaf is golden brown.
- Transfer the pan to a wire cooling rack and allow it to cool at room temperature for about 30 minutes or until cooled through before slicing. For quicker cooling, remove the loaf from the baking pan using the parchment paper and let it cool directly on the rack.
Video
Notes
Storage Directions
- Storing: Once cooled completely, bread can be stored in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days.
- Freezing: The cooled bread can also be frozen in a freezer-safe container for up to 3 months. Defrost it at room temperature for 1-2 hours until thawed through.
- Use blanched almond flour. This is crucial for tender and light banana bread. Blanched flour is made with skinned almonds, whereas natural almond flour is made with skins. Those skins make the flour coarser, resulting in heavy and dense bread. Not what we want!
- Overripe bananas are best. Super ripe bananas with lots of brown spots are the best because they contain more natural sugars, which sweeten the bread. Use three medium, overripe bananas for the batter and one regularly ripe (yellow) banana for topping the loaf.
- Cool the bread completely. This gives the bread the best texture and makes for easy slicing. Transfer the freshly-baked bread to a wire cooling rack for 30-60 minutes or until it is room temperature throughout. For quick cooling, line the pan with parchment paper to easily remove the loaf from the pan and place it directly on the wire rack.
Nutrition
Calories: 403kcal | Carbohydrates: 32g | Protein: 10g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 221mg | Potassium: 197mg | Fiber: 7g | Sugar: 14g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 3mg