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gluten-free almond flour banana bread - featured image

Gluten-Free Almond Flour Banana Bread: Easy 6-Ingredient Recipe

  • Author: Harper
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings 1x

Description

A moist, tender, and naturally gluten-free banana bread made with just six simple ingredients. This recipe uses almond flour for a protein-packed, delicious treat that is easy to make with just a fork and bowl.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed / 350g)
  • 1 ½ cups fine-ground almond flour (150g)
  • 2 large eggs (room temperature)
  • ¼ cup honey (85g)
  • 1 teaspoon pure vanilla extract (5ml)
  • ½ teaspoon baking soda (2g)
  • Pinch of salt
  • Optional: ½ cup chocolate chips, ½ cup toasted chopped walnuts, or 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, mash the peeled ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add the eggs, honey, vanilla extract, and salt to the mashed bananas. Whisk together with a fork or small whisk until well combined and smooth.
  4. Add the almond flour and baking soda to the wet mixture. Stir gently with a spatula or fork until just combined. Do not overmix.
  5. If using, fold in optional add-ins like chocolate chips, walnuts, or cinnamon.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. If the top browns too quickly, tent with aluminum foil after 30 minutes.
  8. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper overhang and transfer to a wire rack.
  9. Allow the bread to cool completely before slicing to ensure the structure sets and prevents gumminess.

Notes

Use super ripe bananas with brown spots or black peels for maximum sweetness and moisture. Almond flour batter is sticky, so lining the pan with parchment paper is crucial for easy removal and cleanup. Cool the bread completely before slicing to avoid a gummy texture. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Can be frozen for up to 3 months.

  • Prep Time: 5 minutes
  • Cook Time: 50-55 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of loaf
  • Calories: 180
  • Sugar: 8
  • Sodium: 100
  • Fat: 12
  • Saturated Fat: 1
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, almond flour, banana bread, healthy breakfast, easy recipe, nut-free alternative, dairy-free option, vegan option

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Find it online: https://warmdinner.online/gluten-free-almond-flour-banana-bread-easy-6-ingredient-recipe/