Almond Flour Banana Bread is your favorite classic bread recipe made gluten-free. I had to start with this banana bread recipe because it is such a staple amongst my family. It is my go to homemade teacher gift, potluck dessert table contribution, or gift for workers and neighbors at christmas time. What I love about banana bread is that it is so versatile. There are variations in baking it, and variations in using it.
Baking Banana Bread
When baking banana bread, there isn’t much that changes as far as the oven temperature and time baked. But, what you can play with are the add ins to the bread. There can be nuts, raisins, peanut butter chips, chocolate chips, or even all of the above! The more you fill your banana bread with goodies, the more surprises there are in each bite. I have the classic recipe below (no add ins) but feel free to add 1/2cup of anything you want to it without changing the bake time at all.
Serving Almond Flour Banana Bread
Banana bread is so versatile when serving it because you can do just about anything with it. I eat it plain or with peanut butter spread on top. I have made it into decadent french toast or bread pudding. When a neighbor, teacher or friend receives a loaf of banana bread, they have so many options for using it. You know it will be a hit in their house!
I like to let people know that this banana bread recipe is made with almond flour because it boasts a higher protein and a higher fiber content than a banana bread made with all purpose flour. It also is gluten free and can be made dairy free with just one substitution. Again, this recipe is so easy and such a crowd pleaser, you just can’t go wrong. We all need something to do with those old, brown bananas.
Banana Bread (made with Almond Flour)
Ingredients
- 2-3 Bananas riper the better
- 3 Eggs
- ¼ cup Truvia
- ¼ cup butter softened
- 1 tsp Vanilla Extract
- 2 cups Almond Flour/Meal
- 1 cup Ground Flaxseed
- 1 tsp Cinnamon
- 2 tsp Baking Powder
- 1 dash Salt
Instructions
- Preheat oven to 350° and prepare a loaf pan with parchment paper and nonstick spray or a muffin tin with liners
- In a large bowl, mash bananas. Then add eggs, butter, Truvia, and vanilla. Mix until combined
- On top of the wet ingredients, add almond flour, flaxseed, cinnamon, baking powder, and salt. Stir until combined.
- Pour batter into loaf pan or muffin tin.
- If baking a loaf, bake for 50-55min
- If baking muffins, bake for 23-25min
- Remove loaf/muffins from the oven and let cool for 10 minutes before enjoying. Let cool completely before storing/freezing
