Ingredients
Scale
- 2 cups almond flour (blanched, fine texture)
- 3 ripe bananas, mashed
- 3 eggs, room temperature
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Start by peeling and mashing the ripe bananas in a large mixing bowl until smooth.
- Add the eggs, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk everything together until well combined.
- In a separate bowl, mix the almond flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a greased loaf pan and smooth the top. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing.
Notes
- Use super ripe bananas for natural sweetness.
- Don’t overmix the batter to keep the bread light and fluffy.
- Let the bread cool completely before slicing to prevent crumbling.
- Store leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes