Ingredients:
- Blanched almond flour
- Ripe bananas
- Eggs
- Maple syrup or honey
- Baking powder
- Cinnamon
- Olive oil
Video Transcript:
Today, we’re making the best almond flour banana bread. This quick bread is perfectly moist without being mushy and it’s naturally gluten-free, high in protein, and paleo friendly. It’s taken me months of testing to perfect this one, so I don’t recommend making any substitutions, but if you need an egg-free recipe, I already have a vegan almond flour banana bread over on my website. With that being said, let’s get started, Preheat your oven to 350 degrees and start with 3 large bananas that have lots of spots on their skin, so you’ll know that they’re ripe. I think it’s easiest to mash the bananas with a fork on a flat surface like a plate, and you should wind up with about 1 1/2 cups of mashed banana when you’re done transfer the mashed banana to a large mixing bowl then add in 2 cups of Blanched almond flour, This isn’t to be confused with almond meal, which is made from whole ground almonds.
Almond meal will create a more dense bread that could turn out more mushy. So I really recommend using blanched almond flour for this recipe. Next you’ll need 3 large eggs almond. Flour needs plenty of eggs to give this loaf structure and they add extra protein. At the same time now add in a 1/3 cup of pure maple syrup, a 1/2 teaspoon of fine sea salt, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon and 1 tablespoon of olive oil, which will help this bread be easier to slice later.
You can also use coconut oil if that’s what you prefer mix that all together, until the batter looks smooth, prepare a 9 by 5 inch loaf pan by lightly spraying it with oil, then press a piece of parchment paper into the bottom and along the sides of the pan. The oil will hold the paper in place, so it won’t move as you pour the banana bread batter into the pan, smooth the top with a spatula. Then bake at 350 degrees until the top looks golden and starts to crack in the center about 50 to 55 minutes. Let the banana bread cool completely in the pan.
Then it’s ready to slice and serve because this almond flour banana bread is so moist. I recommend storing it tightly covered in the fridge for up to 5 days. You can also freeze the individual slices with a piece of parchment paper between each slice. If you’d like to freeze the leftovers for up to 3 months, you can thaw each slice in the fridge overnight before you’re ready to eat it. I hope you’ll enjoy this almond.
Check out Detoxinista.com for nutritional values of this recipe.
