Gluten free Almond Flour Banana Bread
I love this honey almond flour banana bread because it's gluten free and refined sugar free and super delicious and moist. The recipe is very forgiving so you can add your favorite mix-ins to make it your own.
I make banana bread so very often because somehow I always have bananas in my pantry that are too ripe to eat but too guilty to throw away. I shared my usual basic banana bread recipe years ago and so many have tried it since and loved it.
Almond flour is one of my recent obsessions. I've been baking so many goodies with almond flour recently including these delicious almond cookies. I wanted to incorporate it into my banana bread as well and that's how my gluten free almond flour banana bread recipe came to life. I wanted the recipe to be super simple and healthier. So this recipe doesn't have refine sugar like my previous almond flour banana bread recipe I shared.
Best Bananas for Banana Bread
I always go for bananas that has plenty of black spots on the peel but still yellow in color. They are sweet and has a really good banana flavor. I usually avoid the bananas that are completely black since I personally don't like the flavor and the strong smell. But if that's what you prefer you can absolutely use them in the recipe as well.
Favorite Banana Bread Mix-ins
- Chocolate Chips
- Pecans
- Chopped walnuts
- Almond butter or peanut butter swirled on the top
- Blueberries (fresh or frozen)
- Dried cranberries
Storing almond flour banana bread
I usually store it in an air tight container. You can also wrap the bread tightly in a plastic wrap. Banana bread is safe to store at room temperature for 2 - 3 days. If you want to keep it longer, you can store in the fridge for up to 5 - 7 days. I usually slice them before storing so it's easier for me to reheat in microwave when I want to have a piece.
I love this honey almond flour banana bread because it's gluten free and refined sugar free and super delicious and moist. The recipe is very forgiving so you can add your favorite mix-ins to make it your own.
- 2 Ripe Bananas (200g)
- 1/4 cup Honey (80g)
- 1/4 cup Melted unsalted Butter (if use salted butter, cut down the additional salt by half)
- 2 Large eggs
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 1/4 cup Blanched almond flour (225g) (I use the one from costco)
- 1 1/2 tsp Baking powder
- 2 tbsp Sliced almonds (optional)
Preheat the oven to 350F. Also lined a loaf pan with parchment paper. (I use this 8 * 5 loaf pan).
Mash Bananas with a fork (it's okay to have small lumps) in a large mixing bowl. Then add honey and melted butter. Mix well until everything is well combined.
Add eggs, vanilla and salt. Whisk with the fork until no egg yolks are visible and the mixture is slightly frothy.
Then add almond flour and baking powder (make sure your baking powder is lump free). Mix well to form a batter.
Pour the batter into a the loaf pan (I use 8 * 4 inch baking pan). Bake at 350F for 45 - 55 mins until when you insert a toothpick it comes clean with a few crumbs attached. (no batter should comes out).
When the baking is done, remove the bread from the pan. Cool on a cooling rack for about 15 minutes before you cut it and enjoy.
