An almond flour banana bread recipe that's super moist with a naturally sweet and nutty banana flavor. Make this recipe as a quick bread or muffins. Keeps for up to 1 week for a make-ahead breakfast or snack.
3ripe bananastotally 1 1/4 cups once mashed (340g)
3eggs
1/2cupmaple syrup(134g) or honey
1/4cupplain whole milk yogurt(58g) or a dairy-free yogurt
1tsppure vanilla extract
Instructions
Preheat the oven to 350ºF.
Line a bread pan with parchment paper, or grease with butter or coconut oil.
In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.
In a medium bowl, mash the bananas. Then whisk in the eggs, maple syrup, yogurt, and vanilla extract. Whisk until thoroughly combined.
Add the wet ingredients to the dry ingredients, and stir until combined.
Pour the batter into a bread pan. Bake the bread, in the center of the oven, for 60 minutes, or until the center is firm. You can insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.
Allow the bread to cool for at least 20-30 minutes. Remove the bread from the pan by lifting the parchment paper out of the pan.
Slice and enjoy. Store any leftover bread in a bag or large airtight container. Store the bread in the fridge for up to 1 week.
Video
Notes
The original recipe, published in 2013, did not include arrowroot starch. I've found this recipe works best with a small amount of arrowroot flour. You're welcome to leave it out or use coconut flour instead. It does make a tremendous difference in the final texture of the bread. Keep in mind, you won't see the addition of arrowroot in the video, as the video was made a few years ago.Keto and Low Carb: This bread is lower in carbs than traditional banana bread recipes. It contains 24 grams of carbohydrates (21 net carbs, carbs minus fiber). Some readers make this recipe as a low-carb or keto banana bread and use 1/2 teaspoon stevia instead of honey or maple syrup for sweetener.Muffins: Bake for 22-25 minutes, or until firm on top.If you love this recipe, you'll also love this pumpkin bread, waffles, almond-oat pancakes, and gluten-free chocolate chip cookies.