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Banana Bread

This banana bread recipe is simple yet packed with flavor, using ripe bananas and wholesome ingredients for a moist and delicious treat that is gluten-free and customizable.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas The browner, the better for sweetness!
  • 3 large eggs Best at room temperature for even mixing
  • 1/4 cup maple syrup Alternatively, use honey
  • 1/4 cup melted coconut oil Or unsalted butter for a richer flavor
  • 1 tsp vanilla extract For that comforting, warm undertone
Dry Ingredients
  • 2 1/2 cups blanched almond flour Gives a nice texture and moistness
  • 1 tsp baking soda For lift
  • 1/2 tsp cinnamon To elevate taste
  • 1/4 tsp salt To balance sweetness
  • 1/3 cup chopped walnuts, chocolate chips, or blueberries Optional for added flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9 by 5 inch loaf pan with parchment paper or grease it well.
  2. In a large mixing bowl, mash the ripe bananas with a fork until they reach a mostly smooth consistency.
  3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas and whisk together until fully combined.
Baking
  1. Stir in the almond flour, baking soda, cinnamon, and salt until a thick batter forms.
  2. Fold in the optional ingredients if you're using them.
  3. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  4. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftover banana bread in an airtight container for up to 3 days at room temperature, or for 5 days in the refrigerator. It can also be frozen for 2-3 months.