Nourishing Almond Flour Banana Bread
Simple and delicious one bowl almond flour banana bread packed with nourishing ingredients and sweetened only with bananas. This gluten free, grain free, dairy free and paleo banana bread will be your new favorite to bake when you have extra ripe bananas. Chocolate chips optional, but recommended!
Ingredients
- 3 very ripe medium bananas, mashed (this should measure to be 1 ¼ cups mashed banana)
- 3 eggs
- 3 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 ½ cups packed blanched fine almond flour (I use Bob's Red MIll)
- ½ cup flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
Instructions
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Preheat oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
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In a large bowl, whisk together the mashed bananas, eggs, almond milk and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
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Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips on top. Bake for 50 minutes-1 hour or until tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) To serve: top with almond butter or butter and sprinkle with a little sea salt. Enjoy!
Recipe Notes
Feel free to add in ⅓ cup chopped walnuts for additional healthy fats.
See the full post for extra tips and instructions for storing & freezing!