Almond flour banana bread

Almond Flour Banana Bread by Brandon Bolton, RDN

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Category, Tags, , DifficultyBeginner

This fragrant and comforting almond flour banana bread is perfect for breakfast or a yummy snack plus it's packed with healthful nutrients and paleo friendly.

Yields1 Serving
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
 cooking spray for the pan
 3 large eggs
 3 very large ripe bananaswell mashed
 1 tbsp vanilla extract
 2 tbsp local raw honey
 2 cups blanched almond flour
 1 tbsp ground cinnamon
 ¼ tsp Celtic sea salt
 1 tsp baking soda
1

Preheat oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.

2

In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.

3

Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth.

4

Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.

5

Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40 Minutes.

6

Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.

7

Cool the bread completely on the cooling rack, about 2 hours. Slice it into 12 slices, and serve.

Ingredients

 cooking spray for the pan
 3 large eggs
 3 very large ripe bananaswell mashed
 1 tbsp vanilla extract
 2 tbsp local raw honey
 2 cups blanched almond flour
 1 tbsp ground cinnamon
 ¼ tsp Celtic sea salt
 1 tsp baking soda

Directions

1

Preheat oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.

2

In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.

3

Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth.

4

Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.

5

Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40 Minutes.

6

Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.

7

Cool the bread completely on the cooling rack, about 2 hours. Slice it into 12 slices, and serve.

Almond Flour Banana Bread by Brandon Bolton, RDN