Banana Bread Recipe Using Almond Flour
Banana Bread

Banana Bread Recipe Using Almond Flour

  • June 23, 2022

Fragrant, delicious and comforting, this almond flour banana bread is perfect as a tasty breakfast or a filling snack.It's fragrant, not too sweet, the perfect breakfast or snack bread.As I was baking it, my house filled with the most amazing fragrance of sweet roasted nuts, banana, and cinnamon.You'll only need a few simple ingredients to make this almond flour banana bread.I use blanched finely ground almond flour in this recipe.Transfer the batter to a small loaf pan, parchment-lined and greased.You want bananas that are deep yellow with plenty of black spots on the outside, and very soft on the inside.You want bananas that are deep yellow with plenty of black spots on the outside, and very soft on the inside.The bread emerges from the oven with a gorgeous dark crust.In the past, when I was impatient and sliced it after just 20 minutes, it was still delicious - but too gooey and crumbly.This tasty bread is the proof, and I have several more that I make with just almond flour and they turn out well.Combining almond flour with eggs and a leavening agent creates beautiful breads.I recently made a version of this bread with no sweetener at all, relying on the fruit for sweetness.You can always drizzle the baked bread with some honey if you find it's not sweet enough for your taste.But you can certainly make the recipe as I wrote it here, with a small amount of honey, or with a sugar-free sweetener.Replace the honey with 2 tablespoons of any sugar-free sweetener or the equivalent in stevia.Bake for a shorter time, as the batter will be drier with just two bananas.My kids like it lightly toasted, with sweet butter and a drizzle of honey.I wanted a basic bread that would go with anything, so I didn't add any extras to the batter.I'm curious about chopped walnuts or pecans, or perhaps a handful of chocolate chips.Then place the slices in an airtight container, separating layers with wax paper.Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter. .

Almond Flour Banana Bread

Almond Flour Banana Bread

Almond Flour Banana Bread

Easy: One bowl is all you need to make this almond flour banana quick bread!Versatile: This banana bread can be made vegan and keto and is suitable for paleo and dairy-free diets!Very ripe bananas of deep yellow colour with plenty of black spots on the outside.I tested this recipe Lakanto monkfruit sweetener (erythritol) and it tasted great!I tested this recipe Lakanto monkfruit sweetener (erythritol) and it tasted great!Baking powder and soda: Leavening agents to provide rise.Here are the basic steps: Mix wet ingredients and spices: Mash bananas first.Then add eggs, sweetener of choice, oil, vanilla, cinnamon and leavening agents.Add almond flour: Fill each cup fully with a hill and do not pack, then skim off top with a butter knife.Add-ins: You can add up to 1/2 cup chocolate chips (mini is my preference just like with healthy cookie dough!), chopped walnuts or blueberries (dust them in almond flour before adding to prevent from sinking in).I don’t recommend adding in chopped apples to this bread as they contain too much moisture and the batter is already ‘wet’.Vegan: I have successfully tested this with a chia egg – note it is a bit more dense and flat but turns out wonderful!I have successfully tested this with a chia egg – note it is a bit more dense and flat but turns out wonderful!To prevent too much browning on the top cover it loosely with foil during last 15-20 minutes of baking.Baking is a science and my version of banana bread with almond flour has only been tested as it is written.Make sure to use only 3 medium-large (1 cup mashed) bananas and I highly suggest metal baking loaf pan.I didn’t have great results with ceramic or glass – bread caved in.While there are some grain free baking powders on the market, they can be a bit pricey and hard to find.Tapioca starch or arrowroot powder (also called starch/flour) can be added to prevent clumping.Protein topped : A smear of peanut or almond butter pairs so good with this bread and makes for a filling breakfast or snack!: A smear of peanut or almond butter pairs so good with this bread and makes for a filling breakfast or snack!Traditional: Spread a small amount of butter or honey butter- sometimes you just don’t mess with the best!Spread a small amount of butter or honey butter- sometimes you just don’t mess with the best!Dessert: I would never turn down a slightly warm slice with a scoop of vegan vanilla ice cream!After, I transfer any leftovers to resealable plastic bag to prevent it from drying.Bread stays fresh on a counter for up to 3 days, making it great for meal prep.Pop it into a toaster for a minute for that freshly baked bread warmth and aromas. .

Nourishing Almond Flour Banana Bread (gluten free!)

Nourishing Almond Flour Banana Bread (gluten free!)

Nourishing Almond Flour Banana Bread (gluten free!)

I’m the type of girl who buys bananas on a weekly basis, just so I can watch them ripen up enough on the counter to be baked into something or thrown in a delicious peanut butter coffee smoothie.Almond flour is high in protein, vitamin E, fiber, healthy fats and low carb.I love putting it in smoothies, using it as an egg replacement in vegan recipes, and additionally, it happens to be high in fiber, protein and omega 3 fatty acids.I love putting it in smoothies, using it as an egg replacement in vegan recipes, and additionally, it happens to be high in fiber, protein and omega 3 fatty acids.The first time I baked this up, Tony and I couldn’t stop going back for a second very thick slice.I also do highly recommend using chocolate chips because it sweetens up the banana bread perfectly.Tip: be sure to pack the almond flour in your measuring cup just like you would with brown sugar!not only does flaxseed meal add a nice nutty flavor and texture to this bread, but it’s also packed with fiber, high quality plant based protein and omega-3 fatty acids.Cinnamon: helps to control blood sugar levels and give the banana bread cozy flavor.helps to control blood sugar levels and give the banana bread cozy flavor.First mix all the wet ingredients in a large bowl: mashed bananas, eggs, almond milk and vanilla.Next add in the dry ingredients: almond flour, flaxseed meal, cinnamon, baking soda and salt.Follow these super simple tips to ensure that your almond flour banana bread comes out perfect every time:.Use extra ripe bananas that have lots of brown spots so that your bread has enough sweetness.Add an extra boost of healthy fats and crunch by mixing 1/3 cup chopped walnuts into the batter if you’d like!To store: this banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.this banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.If you make this almond flour banana bread, please take a moment to leave a comment and rate the recipe below so others know how you liked it!Nourishing Almond Flour Banana Bread 5 from 164 votes Leave A Review Print Recipe Prep Time 15 minutes Cook Time 50 minutes Total Time 1 hour 5 minutes Serves 12 Simple and delicious one bowl almond flour banana bread packed with nourishing ingredients and sweetened only with bananas.2 ½ cups packed blanched fine almond flour (I use Bob's Red MIll).In a large bowl, whisk together the mashed bananas, eggs, almond milk and vanilla extract until well combined.Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt.Pour batter into prepared loaf pan, smoothing the top with a spatula.Recipe Notes Feel free to add in ⅓ cup chopped walnuts for additional healthy fats. .

Almond Flour Banana Bread {Easy ONE BOWL Recipe

Almond Flour Banana Bread {Easy ONE BOWL Recipe

Almond Flour Banana Bread {Easy ONE BOWL Recipe

Then, a bag of almond flour languishing in the back of our pantry collided with my hankering for healthy baked comfort and a bowl of spotty bananas.The naturally nutty tones of almond flour play beautifully with the sweet, fruity, and lightly caramelized notes of the banana.It’s naturally gluten free, high protein, Paleo, Whole30, and keto-friendly, and it tastes positively scrumptious.The recipe will take into consideration all of almond flour’s unique properties to give you great results.You can find a whole list of well-tested and reader-approved healthy almond flour recipes on my site, both sweet and savory, including cookies, cakes, brownies, crumbles, and more.Aside from its delicious subtle nuttiness and being dietary-friendly, almond flour is also packed with nutrients like Vitamin-E and magnesium.Tip: Store your almond flour in a cool, dry place or in the refrigerator for long-term storage.Aside from its delicious subtle nuttiness and being dietary-friendly, almond flour is also packed with nutrients like Vitamin-E and magnesium.Tip: Store your almond flour in a cool, dry place or in the refrigerator for long-term storage.Make sure your bananas are good and spotty, as they’re the primary sweetener in the bread.They also make the bread mega moist, and banana is packed with potassium and fiber.Make sure your bananas are good and spotty, as they’re the primary sweetener in the bread.They also make the bread mega moist, and banana is packed with potassium and fiber.Toasty, nutty spices that enhance the banana flavor and make this bread taste like a warm hug.Toasty, nutty spices that enhance the banana flavor and make this bread taste like a warm hug.For an extra nutritional boost, I swapped out part of the almond flour for ground flaxseed meal.For an extra nutritional boost, I swapped out part of the almond flour for ground flaxseed meal.Melted chocolate drizzled over the top of freshly baked banana bread.Mash the bananas in a mixing bowl, then add in the remaining wet ingredients.Pour the batter into a loaf pan lined with parchment paper, and smooth the top.Loosely cover the pan with aluminum foil, then bake about 20 minutes more.Store leftover bread in an airtight freezer-safe storage container in the freezer for up to 3 months.(This my absolute favorite brand but the 9×5 inch size you’ll need for this recipe is unavailable at the moment.).(This my absolute favorite brand but the 9×5 inch size you’ll need for this recipe is unavailable at the moment.). .

Almond Flour Banana Bread Recipe

Almond Flour Banana Bread Recipe

Almond Flour Banana Bread Recipe

Best recipe wit the ingredients most people will have on hand.I substituted maple syrup for the honey and lemon juice instead of Apple cider vinegar.When I read through all of the reviews, I noticed comments about too much moisture.It is very dense and heavy with a fine and very moist texture.The rest was fine, and firmed up by the next day a bit.Decided this time to bake at 315 degrees for one hour and fifteen minutes. .

Almond Flour Banana Bread

Almond Flour Banana Bread

Almond Flour Banana Bread

While I know almond flour can be expensive and isn’t always easy to find, the results of this healthy breakfast or snack recipe are absolutely worth it.Without any white flour to weigh down the flavor, the wholesome and grain free banana bread has the most unbelievable melt-in-your-mouth texture.I’d planned to make the paleo bread for my parents when they came to visit, as a healthier breakfast option to help them eat fewer white carbs.But I fell so in love that I ended up eating half the recipe by myself before they even arrived and thus had to make a second loaf to share.I let the bread sit out overnight on the first night and then put leftovers in the fridge the next day.Bananas are low in fat and sodium, cholesterol free, and packed with nutrition, including fiber, potassium, folate, vitamins and antioxidants.(As someone who often adds bananas to smoothies, oatmeal, and baked goods, I don’t think I would be too great at following a keto diet.).The skins are usually removed after blanching, resulting in a light color and smooth finish.Above, watch the almond flour banana bread recipe video.To make the recipe, start by preheating the oven to 325 degrees Fahrenheit.Stir all of the almond banana bread ingredients to form a smooth batter.Transfer to the prepared loaf pan, and bake on the oven’s center rack for 50 to 55 minutes, or until cooked through.Let the banana recipe cook before going around the sides with a knife and very carefully popping it out onto a plate.Pin it now to save for later Pin Recipe Almond Flour Banana Bread This paleo and gluten free almond flour banana bread recipe is perfect for a healthy snack or breakfast.1/2 tsp pure vanilla extract Instructions Grease or line a 9×5 loaf pan.Let it sit until completely cool before going around the sides of the pan with a knife and carefully popping out. .

Almond Flour Banana Bread

Almond Flour Banana Bread

Almond Flour Banana Bread

If you are looking for an incredible classic Almond Flour Banana Bread recipe, you’ve come to the right spot.It’s sweetened with maple syrup, has ripe bananas, and the perfect touch of cinnamon in every bite.Almond flour gives the bread a lovely nutty flavor that goes so well with the bananas and other ingredients.The texture is so fabulous you wouldn’t even know that it doesn’t have flour in it if you didn’t make it yourself.This bread is amazing with a little bit of pure vanilla extract.Adding a little bit of spicy cinnamon is perfection in this banana bread.Warm your oven to 325 degrees and line your baking pan with parchment paper.Then transfer the bread dough to the loaf pan and bake for 50 minutes or until they are cooked all the way through.What I enjoy about this particular recipe for banana bread is that it’s really versatile and you can add in all sorts of things.Wrap up the cooled banana bread then put it into a storage container. .

The BEST Almond Flour Banana Bread

The BEST Almond Flour Banana Bread

The BEST Almond Flour Banana Bread

Ticks all the boxes in what a good banana bread recipe should contain!Ticks all the boxes in what a good banana bread recipe should contain!While it isn’t completely low carb (try a keto banana bread instead!), it still has over half the amount of sugar and carbs compared to traditional banana bread.While it isn’t completely low carb (try a keto banana bread instead!), it still has over half the amount of sugar and carbs compared to traditional banana bread.Baking powder- Gives a little fluffiness and slight rise to the bread.Refined coconut oil that is measured in its melted state.Gives a slight vanilla flavor and essential for all baked goods!In a separate bowl, whisk together your wet ingredients and mix well, until combined.Remove the banana bread from the oven and let cool in the pan completely, before slicing.For some added texture, add some chopped walnuts or even some raisins, especially if you love banana nut bread.: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container.To freeze: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months.Remember, the banana bread continues to bake as it is cooling down in the pan.If you notice the top of the banana bread is browning too soon, cover it with tin foil around the 20-minute mark.Naturally gluten free, it uses simple and delicious ingredients.5 from 189 votes Print Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Servings: 12 Slices Calories: 195 kcal Author: Arman Ingredients 2 cups almond flour blanched almond flour.1/2 cup chocolate chips of choice optional Instructions Preheat the oven to 180C/350F.In a separate bowl, whisk together your banana, eggs, coconut oil, and vanilla extract.Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.Remove from the oven and let the loaf cool completely, before slicing it up.TO FREEZE: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months. .

Gluten-Free Banana Bread Recipe (with Almond Flour)

These qualities are natural by-products of using almond flour and additional eggs to hold the bread together.This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197).Substituted the flour by measuring equal weight (in grams), not by volume (in cups).I’ve found that flour substitutions work out better when you keep the weight constant.They contain more oil than the very small amount you’ll find in whole wheat flour.In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.Eggs are absolutely key to achieving a proper rise for baked goods made with almond flour.Most of my baked goods made with regular flour call for two eggs, while this one requires four, or the middle will be deeply sunken in and wet.It essentially creates a framework that fills with air pockets and stays lofty after baking.Do not try to make this bread with flax eggs instead—you’ll end up with an unappetizing pudding-like situation.Generously oil and flour your loaf pan as shown in the photo above.Almond flour baked goods, since they’re gluten free, are especially delicate when they’re warm. .

Almond Flour Chocolate Chip Banana Bread

Almond Flour Chocolate Chip Banana Bread

Almond Flour Chocolate Chip Banana Bread

I tinkered with my tried-and-true recipe for banana bread to make it gluten-free, swapping in almond for wheat flour.No fancy flour combos, xanthan gum, or kitchen trickery needed.This banana bread is a supremely moist, dark chocolate-studded loaf that doesn’t last more than a few days on my counter as my family chips away at it, one scrumptious slice at a time.That means it has all the same nutrition benefits—a source of fiber, vitamin E, magnesium, and healthy fats, which makes whatever you bake with it particularly satisfying.I also happen to love the taste—the sort of sweet, nutty flavor you might expect from almonds.King Arthur, another brand I like, also sells finely ground almond flour.: I noticed the banana bread browns better and is less likely to slump in the center when baked in a metal loaf pan.It should be deeply brown, firm to the touch, and may appear a bit more moist than typical banana bread when you insert a knife in the center.I found 1 hour and 10 minutes to be the magic number, but ovens differ so rely on the visual cues for doneness.It should be deeply brown, firm to the touch, and may appear a bit more moist than typical banana bread when you insert a knife in the center.I found 1 hour and 10 minutes to be the magic number, but ovens differ so rely on the visual cues for doneness.Add 1/2 cup chopped walnuts or pecans instead of or in addition to the chocolate chips. .

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