Nourishing Almond Flour Banana Bread Recipe

I’m here to invite you to one more year and another delightful banana bread formula to begin to look all starry eyed at. In case you’re curious about Ambitious Kitchen’s affection for everything banana, you will be soon!

You can discover the entirety of my fantastic banana bread plans directly here and some really heavenly banana implanted biscuits here.

Today I’m sharing an almond flour banana bread that is normally improved with ONLY bananas (OK, and a couple of chocolate chips!) Can you trust it?

Almond Flour Banana Bread

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Recipe by ambitiouskitchen Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

50

minutes
Total time

1

hour 

5

minutes

This paleo almond flour banana bread is just perfect as a tasty breakfast or a filling snack. Keto option included! This bread is amazing.

Ingredients

  • 3 very ripe medium bananas, mashed (this should measure to be 1 ¼ cups mashed banana)

  • 3 eggs

  • 3 tablespoons unsweetened almond milk

  • 1 teaspoon vanilla extract

  • 2 ½ cups packed blanched fine almond flour (I use Bob’s Red MIll)

  • ½ cup flaxseed meal

  • 1 teaspoon cinnamon

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top

Directions

  • Preheat oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
  • In a large bowl, whisk together the mashed bananas, eggs, almond milk and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
  • Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips on top. Bake for 50 minutes-1 hour or until tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) To serve: top with almond butter or butter and sprinkle with a little sea salt. Enjoy!

Notes

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