This paleo and gluten free almond flour banana bread recipe is perfect for a healthy snack or breakfast.

Cook Time 50 minutes minutes

Total Time 50 minutes minutes

Yield 10 – 12 slices

Ingredients

• 2 cups fine almond flour
• 3 overripe bananas
• 2 eggs, including the vegan options listed above or 2 flax eggs
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp pure vanilla extract

Instructions

• Grease or line a 9×5 loaf pan. Preheat oven to 325 F. Stir all ingredients until smooth. Pour into the loaf pan. Bake on the center rack 50-55 minutes. Let it sit until completely cool before going around the sides of the pan with a knife and carefully popping out. It is SUPER moist and fudgy. Refrigerate leftover up to 6 days, or slice and freeze for a rainy day.View Nutrition Facts

Comments

1. JacquiM

   So good. I made half the amount, just wanted a small batch, and instead of 11/2 bananas, used 2 (didn’t want to throw the other half away), used 1tspn of baking powder instead of one and a half, and used half the salt, then topped them each with 1/3 of a date and 2 pecans before putting them in the oven. Absolute winner.

2. Dana Taylor

   I did add a little honey, some cacao chips and walnuts, probably the best, and most moist banana bread I ever made, absolutely delicious! Will definately be making this again

3. Gill

   I swapped out the almond flour for oat flour, same measurment. Baked perfect. This is the second recipe I’ve tried from this blog. Love!