Dairy-Free Almond Flour Banana Bread
A delightful and moist banana bread made with almond flour, perfect for breakfast or snacks. Gluten-free and dairy-free, this recipe is a wholesome treat that utilizes overripe bananas.
Ingredients
Main Ingredients
- 3 ripe bananas, mashed Make sure the bananas are very ripe for the best flavor and sweetness.
- 3 large eggs Can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg.
- 1/4 cup coconut oil or olive oil
- 1/4 cup maple syrup Adjust the sweetness based on your preference.
- 1 teaspoon vanilla extract
- 3 cups almond flour Best for this recipe, but can substitute with gluten-free all-purpose flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional) For added flavor.
- 1/2 cup raisins or nuts (optional) Can add chocolate chips for a different flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with oil.
- In a bowl, mix the mashed bananas, eggs, coconut or olive oil, maple syrup, and vanilla until smooth.
- Add the almond flour, baking soda, salt, and optional cinnamon to the banana mixture and stir gently to combine.
- If you want, fold in the raisins or nuts at this stage.
Baking
- Pour the batter into the greased loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool before serving.
Notes
Store any leftover banana bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze slices for 2-3 months.