Tender, moist and absolutely delicious! This Gluten Free (Almond Flour) Banana Bread is easy to make with essential pantry ingredients and naturally sweetened with maple syrup for a healthier version of a classic banana bread!
Prep Time: 10 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour
Servings:10people
Ingredients
3large ripe bananas
3large eggs
3tbspolive oil, or melted coconut oil
1 ½tbspmaple syrup
1tspvanilla extract
3cupsalmond flour
1tspbaking powder
1tspbaking soda
½tspsalt
½tspcinnamon
Instructions
Pre heat the oven to 325 and line a 9” loaf pan with baking parchment.
In a large bowl, mash the bananas until they’re as smooth as possible. Beat in the eggs, followed by the oil, maple syrup and vanilla.
In another large bowl, whisk together the almond flour, baking powder, baking soda, salt and cinnamon.
Gradually stir the dry ingredients into the wet until they’re combined and the batter is smooth.
Scrape into the prepared pan and bake for 50 minutes. A toothpick inserted into the middle of the cake should come away clean. Transfer the cake from the tin to a wire rack to cool.
Notes
This banana bread is not too sweet, but you can add some extra sweetness by increasing the amount of maple syrup.
This cake will keep covered at room temperature for at least three days.
A generous handful of dark chocolate chips can be added to the batter just before baking.