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–+ servings
gluten free moist banana bread

Almond Flour Banana Bread

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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 9x5-inch loaf pan
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 3 large bananas very ripe and mashed
  • 3 large eggs room temperature
  • 60 milliliter maple syrup
  • 60 milliliter melted coconut oil cooled
  • 5 milliliter vanilla extract
  • 240 gram almond flour finely blanched
  • 30 gram tapioca starch
  • 5 gram baking powder
  • 2 gram baking soda
  • 2 gram fine sea salt
  • 3 gram ground cinnamon
  • 80 gram dark chocolate chips optional
  • 40 gram chopped walnuts optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, mash the bananas until mostly smooth.
  • Whisk in the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
  • In a separate bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined and no dry spots remain.
  • Fold in the chocolate chips and chopped walnuts if using, distributing them evenly through the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan for 10–15 minutes.
  • Carefully lift the loaf from the pan and transfer it to a cooling rack to cool for at least another 10 minutes before slicing and serving.

Notes

For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and moisture, and avoid overmixing the batter once the dry ingredients are added to keep the bread tender. If the top is browning too quickly, tent the loaf loosely with foil during the last 10–15 minutes of baking. Letting the bread cool completely makes slicing easier and helps it set, and it often tastes even better the next day. Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze individual slices for quick breakfasts or snacks, toasting them lightly before eating.
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