Gluten Free (Almond Flour) Banana Bread
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!
Servings:10 people
Ingredients
- 3 large ripe bananas
- 3 large eggs
- 3 tbsp olive oil, or melted coconut oil
- 1 ½ tbsp maple syrup
- 1 tsp vanilla extract
- 3 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
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.
Nutrition
Calories: 287 kcal, Carbohydrates: 18 g, Protein: 9 g, Fat: 22 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Cholesterol: 49 mg, Sodium: 288 mg, Potassium: 153 mg, Fiber: 5 g, Sugar: 7 g, Vitamin A: 94 IU, Vitamin C: 3 mg, Calcium: 108 mg, Iron: 2 mg
