Almond Flour Banana Bread (Paleo, Gluten-Free)
This Almond Flour Banana Bread is packed with the banana flavor and tender texture you love from banana bread, while also being gluten-free and dairy-free!
Servings: 12 slices
Calories: 325kcal
Ingredients
- 1 ⅓ cup mashed very ripe bananas (about 3 bananas)
- ⅓ cup maple syrup more or less, depending on taste preferences, see notes
- ⅓ cup melted coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups blanched almond flour
- ⅔ cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- Optional add-ins: ½ cup mini chocolate chips, ½ cup chopped walnuts or pecans, ½ cup dried cranberries
Instructions
- Preheat oven to 350°F. Line an 8” x 4” loaf pan with parchment paper, leaving extra parchment overhanging the sides of the pan for easy bread removal later. Set aside.
- In a medium-size mixing bowl, combine the wet ingredients: mashed banana, maple syrup, melted coconut oil, eggs, vanilla, and apple cider vinegar. Stir together until combined.
- Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
- Add in the chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
- Pour the mixture into the prepared loaf pan. Bake in preheated oven for 40-50 minutes, or until the top is golden brown, the loaf feels set, and a toothpick or skewer inserted in the center comes out clean.
- Let cool for 10 minutes. Then, using the overhanging parchment, remove the bread to a cooling rack to cool completely before slicing and serving.
Video
Notes
- This amount of added sweetener results in a medium-sweet bread. Feel free to reduce the amount of maple syrup if you prefer a less-sweet banana bread, or increase it if you’d like a sweeter taste. I’ve made this bread (by accident!) without any added sweetener, and it’s a beautiful vessel for peanut butter and jam with coffee. YUM.
- If you’re sensitive to the flavor of coconut, you can replace the coconut oil with an equal amount of avocado oil.
- If you prefer, you can swap out the tapioca flour with arrowroot starch for similar results.
Nutrition
Serving: 1slice | Calories: 325kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 31mg | Sodium: 208mg | Fiber: 4g | Sugar: 17g
