This easy recipe for almond flour banana bread is moist, tender, and full of banana flavor. This healthy banana bread recipe is also naturally gluten-free, grain-free, and dairy-free. The recipe also includes a how-to video!
Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with gluten-free cooking spray.
In a large bowl mash the bananas until smooth. Add the baking soda, baking powder, cinnamon, and salt and mix until fully combined.
Add the eggs, pure vanilla extract, and granulated sugar (or your choice of sweetener) mix until fully combined.
Add the almond flour to the banana mixture. Mix until fully combined.
Scoop batter into the greased loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon.
Bake on the center rack for 50 minutes. Please watch your oven because all ovens are different.
Allow the bread to cool before slicing and serving. Enjoy!
Store leftovers in an airtight container.
The banana bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Video
Notes
For Vegan Option: Substitute flax eggs or Bob’s Red Mill gluten-free egg replacer for the eggs.
For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol
For Paleo/No-Refined Sugar Option: Use pure maple syrup or coconut sugar as the sweetener.
Store leftovers in an airtight container.
The banana bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Mama says, "Make sure to always check your labels!"