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Recipe from Simpler Savory

The recipe

Almond Flour Banana Bread

Prep
15 min
Cook
55 min
Total
70 min
Servings
10 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 10 servings.

calories
240

2× the original author values. Recipe yield: 10 servings.

calories
480

3× the original author values. Recipe yield: 10 servings.

calories
720
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 very ripe bananas, mashed — about 1 to 1 1/4 cups mash
  • 3 large eggs — room temperature
  • 1/4 cup maple syrup — or honey; reduce for lower sugar
  • 1/4 cup melted coconut oil — or unsalted butter, slightly cooled
  • 2 teaspoons vanilla extract
  • 2 1/2 cups blanched almond flour — finely ground
  • 1 teaspoon baking powder — aluminum-free if preferred
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts — or dark chocolate chips
  • 1 tablespoon seeds for topping — pumpkin or sesame, optional
  • parchment paper — for lining loaf pan
  • nonstick spray or butter — to grease exposed sides

Instructions

  1. Preheat oven to 350°F (175°C). Line a 8.5×4.5-inch or 9×5-inch loaf pan with parchment, overhanging the long sides, and lightly grease any exposed sides.
  2. In a large bowl, whisk the eggs until slightly frothy. Whisk in melted coconut oil (or butter), maple syrup, and vanilla until glossy and emulsified.
  3. Stir in the mashed very ripe bananas until evenly combined with a few small speckles remaining.
  4. Sprinkle almond flour, baking powder, baking soda, cinnamon, and salt over the top. Fold gently with a spatula just until no dry spots remain.
  5. If using, fold in walnuts or chocolate chips until just distributed and the batter holds soft peaks.
  6. Let the batter rest for 5 minutes to hydrate the almond flour for a smoother crumb.
  7. Scrape the batter into the prepared pan, smooth the top, and sprinkle seeds or a line of chopped nuts down the center if desired.
  8. Bake 50 to 60 minutes, until deeply golden, the center springs back, and a tester comes out with just a few moist crumbs (internal temp about 200–205°F). Avoid opening the oven for the first 25 minutes.
  9. Set the pan on a rack and cool 15 minutes to help the structure set.
  10. Use the parchment to lift the loaf out and cool until just warm or nearly cool for the cleanest slices.
  11. Slice with a sharp serrated knife. Serve plain, with salted butter or almond butter, or a drizzle of honey.
  12. For leftovers, toast slices in a dry skillet over medium heat or in a low-setting toaster until edges are crisp and center is warm.

Notes

Storage: Once fully cool, wrap tightly or store slices airtight. Keeps 2 days at room temperature, up to 5 days refrigerated. For longer storage, freeze individual slices wrapped and placed in a freezer bag for 2–3 months. Reheat by toasting in a dry skillet or low toaster until warmed and edges crisp.

Source: https://simplersavory.com/almond-flour-banana-bread/