This is very exciting! I have finally perfected a gluten free banana bread with almond flour. I have tried many combinations, even adding oat flour into the mix, and the banana bread was always dense and too moist. But here I am, posting the perfect texture, fluffy, tasty, melt in your mouth banana bread! You will LOVE this recipe I promise.
This Banana Bread is also free of refined sugar and oils!
Ingredients
Dry:
2 ½ cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
Pinch of salt
Wet:
3 eggs
¼ cup plain Greek yogurt (I used 0% fat)
¼ cup honey or maple syrup
1 cup ripe banana's, mashed
1 teaspoon pure vanilla extract
Directions:
Pre heat oven to 350 F and line a 9x5 loaf pan with parchment paper.
In a medium bowl, stir together all dry ingredients. In a separate large bowl, combine all wet ingredients.
Pour the dry ingredients into the wet ingredients and stir until fully combined. Pour the mixture into your loaf pan and bake for 60-65 minutes, and until a toothpick comes out clean.
** Let the loaf sit until fully cooled, this will help the loaf firm up. This is a crucial step with almond flour. You can remove from pan once slightly cooled (approximately 15 minutes), and let it cool the rest of the way on a cooling rack.
This loaf is good for up to 3 days in an airtight container or wrapped well. After 3 days move to fridge or freezer. You can also freeze right away after the loaf is fully cooled.
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