Author: Olena of ifoodreal.com
Almond Flour Banana Bread is a moist melt in your mouth loaf the entire family will love. Paleo, low sugar and gluten-free.
- 3 large very ripe bananas with brown spots
- 3 eggs, large
- 1/4 cup maple syrup or honey
- 1/4 cup avocado or any mild oil
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups almond flour (not almond meal)
Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
In a large mixing bowl, add bananas and mash with a masher.
Then add eggs, maple syrup, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
Add almond flour and stir and mix gently with a spatula to combine. Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with a sharp serrated knife.
Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.