Almond Flour Banana Bread
Bake this moist almond flour banana bread with ripe bananas and warm cinnamon in just one hour. It yields a sliceable, tender crumb with sweet banana flavor and no heavy graininess.
Equipment
- Metal 9x5 loaf pan
- Parchment Paper
- Large Mixing Bowl
- Potato masher
- Whisk
- Spatula
- Wire cooling rack
- Serrated bread knife
Ingredients
- 3 medium-large very ripe bananas with brown spots 1 cup mashed
- 3 large eggs
- 1/4 cup any sweetener I use maple syrup
- 1/4 cup any mild oil or melted butter I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups almond flour not almond meal
- Cooking spray I use Misto
Instructions
- Heat the oven to 350 °F and prepare a metal 9 x 5 loaf pan with parchment paper, leaving nonstick pans unlined if preferred. Spray only the bottom and lower 1 inch of the pan with cooking spray, keeping the upper sides clear for an even rise.
- Mash the bananas in a large mixing bowl, then whisk in the eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder, and salt. The mixture should look smooth and fluid, with no large banana chunks remaining.
- Add the almond flour and fold it in gently with a spatula until no dry patches remain. The finished batter should be thick, glossy, and scoopable rather than thin or pourable like pancake batter.
- Scrape the batter into the prepared pan and bake on the center rack for 50 minutes. The top should be golden and spring back lightly when touched, and a toothpick inserted in the middle should come out clean.
- Set the pan on a wire rack for 10 minutes, then lift out the loaf and let it cool completely on the rack. Slice with a sharp serrated bread knife using a gentle sawing motion once the crumb has fully set.
Notes
Pan selection: Use a metal loaf pan for efficient heat conduction to avoid soggy centers and help the batter bake through evenly.
Moisture tip: Measure exactly one cup of banana after mashing instead of relying on the banana count so the batter maintains proper thickness.
Browning cue: If the top crust turns deep golden before the center sets, place a loose tent of aluminum foil over the loaf around the 35-minute mark.
Slicing tip: Allow the loaf to cool completely on the wire rack before slicing with a serrated bread knife to keep the slices clean and intact.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.