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–+ servings

Almond Flour Banana Bread

This Almond Flour Banana Bread is moist, tender and naturally sweet. Made without grains, this recipe is gluten-free, refined sugar-free, low carb and high in protein. You will love experimenting with mix-ins like walnuts or chocolate chips.
45 minTotal
12servings
  • 144 kcal
  • P 5g
  • C 14g
  • F 9g
https://mattsfitchef.com/almond-flour-banana-bread/

Ingredients

  • 2 ripe bananas about 7 oz/200 g in total
  • ⅓ cup (80 g) Greek yogurt minimum 2% fat
  • 1 large egg or flaxseed egg
  • ⅓ cup (80 ml) maple syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ⅙ tsp salt
  • 2 cups (200 g) blanched almond flour packed
  • 2 tsp baking powder

Instructions

  1. Heat oven to 350°F (180°C) and fold a 8 inches (20 cm) metal loaf pan with parchment paper or grease it with oil.
  2. In a large bowl, mash the bananas then combine with Greek yogurt, egg, maple syrup, ground cinnamon, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
    Mashed bananas with egg, maple syrup, Greek yogurt, vanilla extract and ground cinnamon before mixing until smooth.
  3. Add into the wet mixture almond flour and baking powder. Stir the ingredients together. You may need to adjust with little extra flour if the batter is too liquid, or with a splash of milk if it is too dry. This depends on the size of the bananas used.
    Adding blanched almond flour to mashed bananas and wet ingredients, to make banana bread batter.
  4. Transfer your almond flour banana bread batter to the prepared pan, then bake in hot oven for about 35-42 minutes. The loaf is ready when a toothpick inserted into its center comes out clean.
    Almond Flour Banana Bread after Baking in a Red Metal Loaf Pan Lined with Parchment Paper
  5. Let cool for at least 30 minutes before serving.

Notes

Storage Directions
  • To store. In an airtight container, leftovers will last for up to 3 days at room temperature. For a longer storage, refrigerate for a maximum of 4 days (recommended). It can be served cold or quickly warmed up in an oven or microwave.
  • To freeze. Freeze slices in zipper bags for a maximum of 3 months. Before serving, let it thaw in the fridge overnight and then reheat in hot oven or heat in the microwave until warm.