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Homemade nutty almond flour banana bread sliced on a wooden board

Nutty Almond Flour Banana Bread

A super moist and delicious banana bread made with almond flour, perfect for using up overripe bananas.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
Wet Ingredients
  • 3 ripe bananas, mashed Use very ripe bananas for sweetness.
  • 3 eggs
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil or melted butter
  • 1 teaspoon vanilla extract
Add-Ins
  • 1/2 cup chopped nuts (walnuts or pecans) Add more texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the almond flour, baking soda, salt, and cinnamon.
  3. In another bowl, combine the mashed bananas, eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the chopped nuts.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  4. Enjoy your banana bread!

Notes

Serve with a dab of butter or cream cheese. This bread keeps well for 3-4 days at room temperature and up to a week in the fridge. Consider slicing and freezing for later use.