When a few overripe bananas appear on the countertop, most people decide to make banana bread. We predict that after making this simple recipe for banana bread with almond flour, you’ll buy a few more bananas than you can consume—just as a justification to bake a loaf.
It’s likely that you’ve attempted one or more grain-free banana bread recipes and discovered that they were either too dense, too dry, crumbled easily, or lacked the flavour of the banana bread you were up on. The answer? This batter, which tastes like warm and comforting banana bread from your childhood, holds together for easy slicing, and bakes into a soft loaf thanks to the ideal ratio of almond flour, coconut flour, and tapioca starch.
Recall This While Baking Banana Bread
Perfect banana bread is made using ripe bananas. The bread is sweeter when the banana is riper. We used pretty ripe bananas for this recipe and discovered that 6 tablespoons of coconut sugar was plenty to make a delicious loaf. Before adding the eggs, you can taste the batter and adjust the sweetness to your prefered level if you’re unsure. Feel free to add a little cinnamon or use another nut, such pecans, in place of the walnuts.
Recipe for Almond Flour Banana Bread
10 servings
45 minutes in the kitchen, including 35 minutes for baking
Components
One somewhat oversized cup of ripe bananas (about two large bananas) mashed
1/4 cup salted butter, melted just a little bit.
1/4 cup of creamy almond butter
A teaspoon of vanilla extract
Fine almond flour, 3/4 cup
1/4 cup plus 2 tablespoons coconut sugar, Swerve, or granulated monk fruit sweetness
Tapioca starch, 1/4 cup
1-tablespoon coconut flour
One-half teaspoon baking soda
A half-tsp of baking powder
Three big eggs
half a cup of chopped walnuts
Guidelines
Set the oven temperature to 350 degrees Fahrenheit. Bananas should be mashed in a big bowl. Mash the banana after adding the butter, almond butter, and vanilla.
Mix in the sweetener, tapioca starch, coconut flour, baking powder, baking soda, and almond flour. Once the eggs are added, thoroughly mix them in. Add roughly half a cup of chopped walnuts and fold in.
Using parchment paper, line a loaf pan. Although loaf pan sizes differ, we used a 9″ by 5″. After pouring the batter into the loaf pan, top with the leftover walnut pieces.
The length of time it takes to bake your loaf will depend on its size, but try to bake it for 30 to 35 minutes, or until the top is brown and the bread is firm to the touch. Prior to slicing, let the bread cool.
This recipe for banana bread with almond flour doubles quickly and freezes well, either by the slice or the entire loaf, if you happen to have extra bananas.
Nutritional Data (1/10 of the loaf, sweetened naturally):
212 calories
Twelve grammes of total carbs
Nine grammes of nett carbohydrates
16 grammes of fat
Six grammes of protein
Nutrition Facts (1/10 of the bread, sugared with coconut):
245 calories
21 grammes of total carbs
18 grammes of nett carbohydrates
16 grammes of fat
Six grammes of protein