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A moist, flavorful, and guilt-free banana bread made with almond flour and no added sugar, perfect for breakfast or snack.

Ingredients

Scale
  • 2 ½ cups (240g) almond flour
  • 3 medium ripe bananas, mashed
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) coconut oil, melted (can substitute with olive oil)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ¼ cup sugar free dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan with coconut oil or line with parchment.
  2. Spoon 2 1/2 cups (240g) almond flour into a measuring cup and level it.
  3. Mash 3 medium ripe bananas in a large bowl with a fork or potato masher until mostly smooth but still slightly chunky.
  4. Melt 1/3 cup (80 ml) coconut oil if solid.
  5. Add 3 room-temperature eggs, the melted coconut oil, and 1 teaspoon vanilla extract to the mashed bananas; whisk until smooth and glossy.
  6. In a separate bowl, whisk together the almond flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
  7. Gradually fold the dry ingredients into the wet mixture with a wooden spoon or spatula until just combined; avoid overmixing.
  8. Fold in optional add-ins (up to 1/2 cup chopped walnuts or pecans and/or 1/4 cup sugar-free dark chocolate chips) if using.
  9. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  10. Bake 50–60 minutes at 350°F (175°C), checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  11. If the top is browning too fast, tent the loaf loosely with foil halfway through baking.
  12. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack and cool completely before slicing.

Notes

Use super ripe bananas for natural sweetness., Avoid overmixing to keep bread tender and soft., Measure almond flour by spooning and leveling to prevent dry bread., Use room temperature eggs for better texture and rise., Monitor oven temperature to prevent over-browning; reduce heat if needed and extend baking time., Let bread cool completely before slicing to maintain structure., Recipe can be adapted for vegan by replacing eggs with flax eggs and using vegan butter or coconut oil., Nut-free variation: substitute almond flour with sunflower seed flour and coconut oil with avocado or olive oil., Can be made into muffins by baking at 350°F (175°C) for 20-25 minutes.

Nutrition

Find it online: https://cookingcrumbs.com/healthy-sugar-free-banana-bread-recipe-with-almond-flour-easy-and-moist/