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Irresistibly Soft Almond Flour Banana Bread – Best Easy Recipe

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This almond flour banana bread is incredibly soft, moist, and gluten-free. Made with simple, whole-food ingredients, it’s the perfect way to use overripe bananas and creates a tender, cake-like loaf that everyone will love.

Ingredients

Scale
  • 2 ½ cups (280g) finely ground blanched almond flour
  • 3 medium ripe bananas (about 1 ½ cups mashed)
  • 4 large eggs, at room temperature
  • ⅓ cup (80ml) maple syrup or honey
  • ¼ cup (60ml) coconut oil or unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • Optional: ½ cup chopped walnuts, pecans, dark chocolate chips, or dried fruit

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with coconut oil or butter.
  2. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the eggs, maple syrup or honey, melted coconut oil or butter, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
  4. In a separate medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt until no lumps remain.
  5. Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  6. If using mix-ins, gently fold them in now. Reserve a few to sprinkle on top if desired.
  7. Pour the batter into the prepared loaf pan and spread evenly. Smooth the top and sprinkle reserved mix-ins on top.
  8. Bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
  9. Cool in the pan on a wire rack for 10 minutes.
  10. Lift the bread out using the parchment overhang and transfer to the wire rack to cool completely, at least 30-40 minutes, before slicing.

Notes

For best results, use room temperature eggs and measure almond flour correctly by fluffing, spooning, and leveling. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on the second day. For extra moisture, add 1 tablespoon of yogurt or sour cream to the wet ingredients.

Nutrition

Keywords: almond flour banana bread, gluten-free banana bread, grain-free banana bread, paleo banana bread, easy banana bread, soft banana bread

Find it online: https://emacrave.com/irresistibly-soft-almond-flour-banana-bread-best-easy-recipe/