Almond flour is a popular alternative to traditional wheat flour. It is made from finely ground blanched almonds, giving it a mild nutty flavor and a tender texture. Here are some benefits of using almond flour:

Gluten-Free: Perfect for those with gluten sensitivities or celiac disease.
Nutrient-Dense: Packed with healthy fats, protein, and fiber, almond flour offers a nutritional boost compared to regular flour.
Low in Carbohydrates: It’s a great option for low-carb and keto diets.

To make this delicious banana bread, you will need the following ingredients:

3 medium-large ripe bananas (about 1 cup mashed)
3 large eggs
1/4 cup maple syrup (or your preferred liquid sweetener)
1/4 cup mild oil (such as avocado oil or melted coconut oil)
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 cups almond flour (not almond meal)
1 teaspoon cinnamon (optional for added flavor)

Chocolate chips: Up to 1/2 cup for a sweet treat.
Nuts: Chopped walnuts or pecans for added crunch.
Berries: Blueberries or raspberries for a fruity twist.

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a metal 9x5 loaf pan with parchment paper or grease it lightly.

Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas. Add the eggs, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk until well combined.

Add Almond Flour: Gradually add the almond flour to the wet mixture. Stir gently with a spatula until a batter forms. Be careful not to overmix.

Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!

Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
Choose the Right Flour: Always use finely ground blanched almond flour for the best texture. Almond meal can result in a denser bread.
Don’t Rush the Cooling: Let the bread cool completely before slicing to avoid a crumbly texture.
Watch the Baking Time: Ovens vary, so check your bread around the 45-minute mark to prevent overbaking.

Room Temperature: Store the bread wrapped in foil or in an airtight container for up to 3 days.
Refrigerator: For longer storage, refrigerate for up to a week.
Freezing: To freeze, wrap the loaf (or slices) in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

This Almond Flour Banana Bread is not only a delicious treat but also a healthy option for breakfast or a snack. With its moist texture and rich flavor, it’s sure to become a favorite in your household. Whether you enjoy it plain, with nut butter, or as part of a brunch spread, this banana bread is a versatile and satisfying choice. Try making it today, and watch it disappear quickly!

For more delicious recipes and tips, visit iFoodReal or Mama Knows Gluten Free. Enjoy your baking!