Almond Flour Banana Bread
by: claire cary
This almond flour banana bread is moist and made in one bowl with simple, good for you ingredients. It's naturally gluten free, perfectly sweet and perfect for an afternoon snack!
Ingredients
- 1 ½ cups banana puree from very ripe bananas
- 3 eggs
- ½ cup white sugar
- 2 teaspoons vanilla extract
- 2 ½ cups almond flour
- 2 tablespoons tapioca starch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 Fahrenheit. Line a 8 1/2 x 4 1/2 loaf pan with parchment paper and set aside.
- Puree your banana in your blender. You can mash, but I find the texture is much lighter/fluffier when you puree!
- Add 1 1/2 cups of banana puree to a mixing bowl. Whisk in the eggs, sugar and vanilla.
- Whisk in all remaining ingredients. Be sure to spoon and level when measuring the almond flour.
- Whisk until smooth. Feel free to add in any chopped nuts, chocolate chips or blueberries here.
- Transfer to your prepared loaf pan. I like to sprinkle on some brown sugar and cinnamon, but totally optional!
- Bake for 52-56 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then lift out from the parchment paper and place on a wire rack to finish cooling. Enjoy!
Notes
If you prefer, you can decrease the sugar to 1/4 cup.
Serving: 1slice / Calories: 244kcal / Carbohydrates: 23g / Protein: 8g / Fat: 15g / Fiber: 4g / Sugar: 14g
