It’d been a long while since I last baked. However, I recently got back into it, as I made banana bread a couple of weeks ago, but with a slight spin: almond flour. Considering that I had a few leftover, overripe bananas and a bit of almond flour from a while back, I thought it’d be a good idea to use them up before they went bad, as well as try something knew.
With that, it was quick online search for an easy almond flour banana bread recipe, and I went from there. I did end up substituting a few ingredients (e.g. honey over maple syrup, vegetable oil over avocado…), but it still turned out really well. The bread was super tender, with a slightly, earthy outer crust– I think using almond flour made a huge difference, as it’s finer in texture than regular flour. Super good, whether for breakfast or as a snack.
Here’s my recipe!
Almond Flour Banana Bread (makes one, 9×5” loaf, about 8-10 slices)
- 3 large, overripe bananas
- 3 eggs
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 cups almond flour
Preheat oven to 350°F. Line a 9×5” loaf pan with parchment paper.
In a large bowl, add bananas and mash them until you get small chunks.
Add eggs, honey, vegetable oil, vanilla extract, cinnamon, baking soda, baking powder, and salt. Combine all.
Slowly incorporate the almond flour cup-by-cup. Gently whisk in with a spatula until just incorporated: you don’t want to over-mix and create a tough texture.
Pour mixture into loaf pan, smoothing out until even. Bake for 50 minutes or until an inserted toothpick comes out clean.
Remove from oven and let the bread cool for about 10 minutes before removing it from the pan. Slice with a bread knife and enjoy!
— The Finicky Cynic
Check me out on Facebook! https://www.facebook.com/thefinickycynic