Almond Flour Banana Bread

This almond flour banana bread is naturally moist and fluffy. It's made in one bowl and uses wholesome ingredients. Watch the video below to see how I make it in my kitchen.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

2 cups almond flour blanched almond flour
2 tablespoons sugar or any granulated sweetener of choice
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 large bananas mashed
2 large eggs or flax eggs * See notes
1/2 cup coconut oil or butter, softened
1 teaspoon vanilla extract
1/2 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
In a large mixing bowl, add your almond flour, sugar, baking powder, salt, and cinnamon and mix well. In a separate bowl, whisk together your banana, eggs, coconut oil, and vanilla extract. Combine your wet and dry ingredients and mix until combined. If using chocolate chips, fold them through at the end.
Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
Remove from the oven and let the loaf cool completely, before slicing it up.

Video

Notes

* Use any egg substitute.

TO STORE: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the refrigerator for up to 1 week.

TO FREEZE: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months.

Nutrition