Almond flour is made from finely ground blanched almonds, which means the skins have been removed. This gives almond flour a light color and a smooth texture, making it an excellent substitute for traditional wheat flour in many recipes. Unlike almond meal, which is coarser and includes the skins, almond flour provides a more delicate crumb, perfect for baking.

Using almond flour in banana bread has several benefits:

Gluten-Free: Almond flour is naturally gluten-free, making it suitable for those with gluten sensitivities.
Nutrient-Dense: Almond flour is rich in healthy fats, protein, and fiber, offering a more nutritious alternative to regular flour.
Moist Texture: Baked goods made with almond flour tend to be moist and tender, providing a delightful eating experience.

To make this simple almond flour banana bread, you will need the following ingredients:

2 cups almond flour (preferably blanched for a finer texture)
3 ripe bananas, mashed (the riper, the better!)
2 large eggs (or flax eggs for a vegan version)
1/4 cup maple syrup or your preferred sweetener
1/4 cup melted coconut oil or butter
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
Optional: 1/2 cup chocolate chips or nuts for added flavor

Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, mash the ripe bananas. Then, add the eggs, maple syrup, melted coconut oil, and vanilla extract. Mix well until all the wet ingredients are combined.

In a separate bowl, whisk together the almond flour, baking powder, salt, and cinnamon.

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to over-mix, as this can lead to a denser bread.

If you’re using chocolate chips or nuts, fold them into the batter now.

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

Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Don’t Over-Mix: Mix until just combined to keep the bread light and fluffy.
Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for up to 3 months.

This easy almond flour banana bread recipe is a fantastic way to use ripe bananas while enjoying a gluten-free treat. With its moist texture and delicious flavor, it’s sure to please everyone in the family. Whether you enjoy it plain or with a spread of nut butter, this banana bread is a delightful addition to your recipe collection. Give it a try and taste the difference that almond flour makes!