Almond Flour Banana Bread
This paleo and gluten free almond flour banana bread recipe from Chocolate Covered Katie is perfect for a healthy snack or breakfast.
Cook Time 50 minutes
Yield 10 – 12 slices
- 2 cups fine almond flour
- 3 overripe bananas
- 2 eggs (can also substitute vegan options such as flax eggs)
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
- Grease or line a 9×5 loaf pan. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the loaf pan. Bake on the center rack 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully popping out. It is SUPER moist and fudgy. Refrigerate leftover up to 6 days, or slice and freeze for a rainy day.
- View Nutrition Facts
This bread is worth baking, if for no other reason than the yummy smell it gives to your kitchen. And the mixture is so dense it’s hard to tell if/when it’s done, so the first time I made it I started testing/tasting it about 10 to 15 minutes before the timer went off. And I’ve discovered that, at least for me, there is no wrong time to eat it, including at zero minutes of baking, as in when you’re licking the bowl. HA!
FYI, the second time I made this I ended up adding 1/2 tsp of cinnamon and about 1/4 cup of chopped walnuts. Next time I think I will add even more cinnamon, but it’s all up to you. And if you want to make it more “dessert-y,” you could try stirring in some sugar-free chocolate chips! Usually I try to stick close to a recipe the first time I try it, and then make alterations/additions in the future. It’s great warm with butter, but so moist it can easily be eaten plain, and, if you’re like me, storage won’t be a problem, because I can eat the whole recipe in just a couple of days. 🙂
Unfortunately, the one caveat I can find with the recipe is that it uses almond flour, which initially was actually one of the main things that attracted me to it, since I love all things almond. But right after I bought 2 bags of the flour on sale, I read an article about how all of the land and water that’s being used for growing almonds is not only a stress on the environment, but also the bee population (here’s one article about how pesticides are also part of the situation).
So, since then I have tried to minimize my use of almonds and almond products, but I figured I had all this flour and didn’t want to just throw it out, so I’ve been able to make the banana bread several times. I would just urge people to do some research and be aware of the bee situation and try to limit when you use almond products.
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Disclaimer: Please note that any information here is provided as a guideline only, and is not meant to substitute for the advice of your physician, nutritionist, trained healthcare practitioner, and/or inner guidance system. Always consult a professional/your inner knowing before undertaking any change to your normal health routine.