Almond Flour Banana Bread

4.59 from 12 votes

This Almond Flour Banana Bread is moist, gluten-free, grain-free, and naturally sweetened with maple syrup. It comes together in one bowl, it's freezer friendly, and is so easy to make!

Prep Time15

Cook Time55

Additional Time0

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 276kcal

Author: Marcie

Equipment

Ingredients

3 medium bananas about 1 cup mashed
4 large eggs
1/4 cup extra virgin olive oil sub with your favorite oil
1/4 cup pure maple syrup sub with honey
1 teaspoon vanilla extract
2 cups almond flour finely ground for best results
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dark chocolate chips or your favorite; optional

Instructions

Preheat the oven to 350 degrees and spray a standard loaf pan with cooking spray.
Mash the banana in a large bowl. Add the eggs, olive oil, maple syrup and vanilla, and whisk until well combined.
3 medium bananas, 4 large eggs, 1/4 cup extra virgin olive oil, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract
Add the almond flour, baking powder, baking soda and salt to the wet ingredients, then whisk until no lumps remain. Stir in the chocolate chips.
2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup dark chocolate chips
Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 55-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack. Enjoy!

Notes

Pro tip: Use finely ground almond flour for the best possible texture. Do not use almond meal as it includes the almond skin and will yield a grainy texture.
Use dairy free chocolate chips to make this recipe dairy-free and paleo, or they may be omitted altogether.
Store gluten-free banana bread at room temperature for up to 3 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months!

Nutrition