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Almond Flour Banana Bread

Almond Flour Banana Bread

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Moist banana bread made with almond flour, honey, and coconut oil, offering a nutty twist to a classic treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Loaf Pan

Method
 

  1. Preheat the oven to 300°F (150°C). Spray a 9x5-inch loaf pan with cooking spray.
  2. In a bowl, whisk together eggs and apple cider vinegar. Stir in mashed bananas, melted coconut oil, honey, and vanilla until well blended.
  3. In a large bowl, sift together almond flour, cinnamon, baking powder, nutmeg, and salt. Stir into the wet ingredients until well blended.
  4. Pour the batter into the prepared loaf pan.
  5. 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.
  6. 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.
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