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Introduction
Originating as a resourceful way to use up overripe bananas, banana bread has become a beloved treat transcending cultures and generations. This almond flour variation adds a delightfully nutty dimension to the comforting classic. The use of almond flour, a nutritious gluten-free alternative, lends a uniquely moist and tender crumb that simply melts in your mouth. Historically enjoyed as a teatime treat, this healthier version allows you to indulge in the familiar flavors of banana bread while embracing a more wholesome approach to baking.
Ingredients
• 1 1/2 cups (180g) blanched almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 large ripe bananas, mashed (about 1 1/4 cups)
• 2 large eggs, at room temperature
• 1/3 cup (80ml) pure maple syrup or honey
• 2 tablespoons (30ml) melted coconut oil or unsalted butter, slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup (60g) chopped walnuts or pecans (optional)
Step 1:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
Step 2:
In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
Step 3:
In a separate bowl, mash the ripe bananas with a fork or potato masher until smooth.
Step 4:
Add the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract to the mashed bananas and whisk until well combined.
Step 5:
Pour the wet ingredients into the dry ingredients and fold gently with a spatula or whisk until just combined, being careful not to overmix.
Step 6:
If using, fold in the chopped walnuts or pecans.
Step 7:
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Step 8:
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Step 9:
Remove the banana bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Q: Can I use frozen bananas for this recipe?
A: Yes, you can use thawed frozen bananas in place of fresh bananas. Just be sure to drain off any excess liquid before mashing them.
Q: Can I make this recipe in advance?
A: Yes, you can bake the banana bread a day or two in advance and store it in an airtight container at room temperature or in the refrigerator until ready to serve.
Q: Can I use a different type of flour instead of almond flour?
A: As mentioned in the variations section, you can substitute the almond flour with an equal amount of oat flour or an all-purpose gluten-free flour blend for a nut-free version.
• For a nut-free version, substitute the almond flour with an equal amount of oat flour or all-purpose gluten-free flour blend.
• If using honey instead of maple syrup, reduce the amount to 1/4 cup as honey is sweeter.
• Ripe, speckled bananas will yield the best flavor and moisture.
• This recipe is gluten-free, dairy-free, and can be made vegan by using maple syrup and omitting the eggs.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Slice the banana bread and serve it warm or at room temperature. Optionally, spread with a little butter or nut butter.
Store any leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prepare the wet and dry ingredients separately in advance to streamline the baking process once the oven is preheated.
- Use very ripe, speckled bananas for the best flavor and moisture.
- Do not overmix the batter once the wet and dry ingredients are combined to prevent the banana bread from becoming dense or gummy.
- Check for doneness a few minutes early, as ovens can vary in temperature accuracy.
For a vegan version, use maple syrup instead of honey and omit the eggs. For a nut-free variation, substitute the almond flour with an equal amount of oat flour or all-purpose gluten-free flour blend.
This banana bread pairs well with a hot cup of coffee or tea, or a glass of plant-based milk. It's also delicious served with a dollop of yogurt or nut butter.
All year round, but best when bananas are in peak season during warmer months.
This recipe contains eggs, tree nuts (almond flour, walnuts or pecans), and coconut oil (if using). It can be made vegan by omitting the eggs and using maple syrup instead of honey.
