Indulge in this gluten-free and paleo-friendly almond flour banana bread. Made with ripe bananas, almond flour, and a touch of honey, this bread is moist, flavorful, and packed with nutrients. Enjoy a slice for breakfast, snack, or as a dessert. It's a perfect way to use up those overripe bananas and satisfy your sweet tooth guilt-free.
Ingredients
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
- In a large mixing bowl, combine the mashed bananas, eggs, honey, melted coconut oil, and vanilla extract. Mix well.
- Add the almond flour, baking soda, cinnamon, and salt to the bowl. Stir until all the ingredients are well combined.
- If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Enjoy the almond flour banana bread plain or with your favorite spreads and toppings.
