Almond Flour Banana Bread
Moist banana bread made with almond flour, honey, and coconut oil, offering a nutty twist to a classic treat.
Equipment
- Loaf Pan
Ingredients
- - Cooking spray
- - 3 large eggs beaten
- - 1 tablespoon apple cider vinegar
- - 3 medium ripe bananas mashed
- - 1/4 cup melted coconut oil
- - 1/4 cup honey
- - 1 teaspoon vanilla extract
- - 3 cups almond flour
- - 1 teaspoon ground cinnamon
- - 3/4 teaspoon baking powder
- - 1/2 teaspoon ground nutmeg
- - 1/2 teaspoon salt
Instructions
- Preheat the oven to 300°F (150°C). Spray a 9x5-inch loaf pan with cooking spray.
- In a bowl, whisk together eggs and apple cider vinegar. Stir in mashed bananas, melted coconut oil, honey, and vanilla until well blended.
- In a large bowl, sift together almond flour, cinnamon, baking powder, nutmeg, and salt. Stir into the wet ingredients until well blended.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for about 1 hour, or until a knife inserted into the center comes out clean. If the top browns too much, cover with foil.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure bananas are ripe for optimal sweetness and flavor.
- Almond flour can be substituted with other gluten-free flours if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Almond flour can be substituted with other gluten-free flours if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.