Gluten Free Almond Flour Banana Bread Recipe
Need an excuse to use up those ripe bananas sitting on the kitchen counter? Look no further! This easy Banana Bread recipe checks off all the boxes. It’s quick to throw together and healthier than your traditional banana bread recipe. What makes it so special? The secret ingredient is the flour of choice. Almond Flour is higher in protein, fibre and rich in nutrients.
Moist, flavourful and gluten free!
You read that right. Almond Flour is Gluten Free and a low carbohydrate alternative to traditional flour.
Note: Do not substitute the Almond Flour with Almond Meal. They are not the same! Almond Meal tends to be more coarse and grainy as it comes from ground whole almonds that have their skins. On the other hand, Almond Flour comes from Blanched Peeled Almonds.
The only downside is that your home will be filled with the delicious aroma and leave your mouth watering! Resist the temptation to indulge immediately after removing it from the oven. It’s important to let it cool before slicing.
Toppings?
The list of potential add-ins is endless. Some people swear by chopped walnuts while others may prefer the simplicity of chocolate chips. Some prefer to bask in chocolate heaven with 3/4 cup of chocolate chips while others prefer a hint of sweetness that 1/4 cup provides.
Either way, it’s entirely up to personal preference and let it be known… we won’t judge ๐
Don’t be afraid to switch things up.
Customize the recipe with any of the following ingredients:
Chocolate Chips, Chunks, Sweetened/ Unsweetened, Dark/ Milk
Chopped Walnuts/ Pecans
Peanut Butter
Pumpkin
Coconut Flakes
Dried Fruit or Crushed Pineapple
Zucchini
Spices (Additional Cinnamon, Clove, Allspice)
Cocoa Powder
Citrus (Orange Juice or Zest)
Substitute Granular Sweetener for Maple Syrup or Honey
My partner LOVES the sweetness and added texture of coconut flakes. On the other hand, he prefers the version without the banana on top as this alters the consistency of the bread below and keeps it quite moist (I apologize to those of you who hate that word – it had to be said!)
Do I NEED A FOOD SCALE?
The short answer is, no.
Using a food scale will ensure the quantities are precise and ratios are identical every time. This is important for professional bakers that need to replicate a recipe time and time again while yield the same results. Let’s be real – using a measuring cup is fine! In fact, there are many bakers that eyeball quantities or intentionally modify recipes to their liking.
I can confidently say I’ve never made the same recipe twice in a row. I’ve made this recipe using 2 eggs, 3 eggs, 2 bananas, 3 bananas etc. I consider myself an amateur food scientist… How will I know what works best without experimenting?!
NOTE: If you decide to go down the path of weighing your ingredients, make sure to log them somewhere for future reference.
How Do I store leftovers?
Leftovers?! In my household a treat like this would be gone before getting the chance to snag a second slice. However, if you’re lucky enough to have some left, there are a few options for storage.
First step is ensuring the loaf is completely cooled. Wrapping it warm is a big NO. This can lead to condensation which not only results in soggy bread, but leads to mould growth!
It’s best consumed within 4-5 days at room temperature or extend the shelf life by keeping it in the refrigerator. Since banana bread is so moist, it’s prone to moulding if left on the counter longer than 5 days. While a store bought loaf might last weeks without spoiling, you shouldn’t expect the same from this home made delight!
If wrapped tightly or placed in an air tight container, the leftovers should last 7 days in the fridge.
Leftovers can also be frozen frozen and best consumed within 3 months.
Try it out for yourselves and thank me later. Enjoy!
Almond Flour Banana Bread
Ingredients
- 2 cups Almond Flour 192g
- 2 tbsp Granulated Sweetener
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 ยฝ Banana + other half on top, if desired
- 2 Eggs
- 1/2 cup Coconut Oil (or Butter)
- 1 tsp Vanilla Extract
- 1/3 cup Chocolate Chips, or as desired
- 1/4 cup chopped walnut, optional
- 1/4 cup coconut flakes, optional
Instructions
- Preheat oven to 350โ. Grease a loaf pan with Coconut Oil or Butter and Set aside
- In a large mixing bowl, combine dry Ingredients – Flour, Sweetener, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg and mix well.
- In a separate bowl, combine wet ingredients – banana, eggs, coconut oil, vanilla extract and mix well.
- Combine wet and dry ingredients and mix until combined. If using, fold in chocolate chips, walnuts and coconut flake. I saved half a banana and a few chocolate chips to decorate the top.
- Transfer batter into the greased loaf pan and bake for 45-50 minutes or until tooth pick comes out mostly clean. Let cool completely before slicing.
