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Gluten Free Banana Bread Made With Almond Flour

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Almond Flour Banana Bread The Wannabe Chef
Almond Flour Banana Bread The Wannabe Chef from www.thewannabechef.net

Description

This gluten-free banana bread recipe is made with almond flour, making it a healthier option for those who need to avoid gluten in their diet. The almond flour adds a nutty, rich flavor to the bread, and the bananas keep it moist and soft. This recipe is perfect for breakfast or a midday snack.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 3 ripe bananas, mashed
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Loaf pan

Method

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray.
  2. In a large mixing bowl, whisk together the mashed bananas, eggs, coconut oil, honey, and vanilla extract until well combined.
  3. Add the almond flour, baking soda, and salt to the bowl, and stir until the mixture is smooth and well combined.
  4. Pour the batter into the greased loaf pan, and smooth the top with a spatula.
  5. Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a sweeter bread, you can add an additional 1/4 cup of honey to the recipe. You can also add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor.

Nutrition Info

One serving of this gluten-free banana bread contains approximately:
  • Calories: 228
  • Fat: 16g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 7g

Recipes FAQ

Can I use a different type of flour?

Yes, you can use a different type of flour if you prefer. However, the texture and flavor of the bread may be different.

Can I use frozen bananas?

Yes, you can use frozen bananas for this recipe. Simply thaw them before mashing.

Can I substitute the coconut oil?

Yes, you can substitute the coconut oil with another type of oil, such as olive oil or vegetable oil.

Recipe Tips

  • Make sure your bananas are ripe for the best flavor and texture.
  • Store leftover bread in an airtight container in the refrigerator for up to one week.
  • This recipe can also be made into muffins. Simply divide the batter evenly between a muffin tin and bake for 20-25 minutes.

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