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Almond Flour Banana Bread

Almond Flour Banana Bread

Enjoy a wholesome and delicious treat with this Almond Flour Banana Bread recipe. Made with nutrient-rich almond flour and naturally sweetened with ripe bananas and honey, this banana bread is not only gluten-free and paleo-friendly but also bursting with flavor. Whether enjoyed for breakfast, as a snack, or as a dessert, this moist and tender bread is sure to become a new favorite in your household.

Reason to Try Almond Flour Banana Bread

If you’re looking for a healthier twist on traditional banana bread, this Almond Flour Banana Bread is the perfect choice. With its simple ingredients and easy preparation, this recipe offers a guilt-free way to satisfy your cravings for something sweet and comforting. Plus, it’s a great way to use up overripe bananas and incorporate more almond flour into your diet.

Summary of Ingredients

  • Eggs: Provide structure and moisture to the banana bread.
  • Apple Cider Vinegar: Helps to activate the baking powder and aids in leavening.
  • Ripe Bananas: Mashed bananas add natural sweetness and moisture to the bread.
  • Coconut Oil: Adds richness and moisture to the bread, while also imparting a subtle coconut flavor.
  • Honey: Sweetens the bread naturally and complements the flavor of the bananas.
  • Vanilla Extract: Enhances the flavor of the bread and adds a hint of sweetness.
  • Almond Flour: A gluten-free alternative to traditional flour, almond flour lends a moist and tender texture to the bread.
  • Spices: Ground cinnamon and nutmeg add warmth and depth of flavor to the bread.
  • Baking Powder: Helps the bread to rise and become light and fluffy.
  • Salt: Enhances the flavors of the other ingredients and balances the sweetness.

Serving Suggestions

Enjoy slices of Almond Flour Banana Bread on its own, toasted and spread with butter or almond butter, or topped with a dollop of Greek yogurt and a drizzle of honey. Pair it with a cup of coffee or tea for a cozy and satisfying snack. For an extra special treat, try adding chopped nuts or dark chocolate chips to the batter before baking.

Storage Info

Store leftover Almond Flour Banana Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw frozen slices in the refrigerator overnight or microwave them briefly before serving.

Techniques or Tips

  • Make sure to use ripe bananas for the best flavor and sweetness. The riper the bananas, the sweeter the bread will be.
  • Be careful not to overmix the batter, as this can result in a dense and tough texture. Mix until just combined for a tender and moist banana bread.
  • If you don’t have apple cider vinegar, you can substitute lemon juice or white vinegar in the same amount.

Variation

Feel free to customize this recipe to suit your taste preferences. You can add mix-ins such as chopped nuts, dried fruit, or chocolate chips to the batter for added texture and flavor. You can also experiment with different spices such as cardamom, cloves, or ginger for a unique twist on classic banana bread.

FAQs about Almond Flour Banana Bread

Q: Can I substitute another type of flour for almond flour? A: While almond flour is best for this recipe, you can try using other gluten-free flours such as coconut flour or a gluten-free all-purpose flour blend. Keep in mind that the texture and flavor may vary.

Q: Can I omit the honey or substitute it with another sweetener? A: Yes, you can omit the honey or substitute it with maple syrup, agave nectar, or another liquid sweetener of your choice. Adjust the sweetness to taste.

Q: Can I make muffins instead of a loaf? A: Yes, you can spoon the batter into greased muffin tins and bake at the same temperature for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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