Banana bread is really having its moment right now, and I am ALL FOR IT. Something about social distancing has a lot of us in full-on domestic mode, and that apparently means baking all the banana bread (and regular bread - anyone else notice that yeast no where to be found in supermarkets these days? I digress..). Maybe its because we're buying more bananas than we need and looking for things to do with the overripe ones, or maybe it's just because banana bread is amazing and is finally getting the recognition it deserves.
I have baked a few variations of banana bread, but this one is my favorite. This one is also the simplest and uses minimal ingredients. Win! I love baking with almond flour; it is nutritious and gluten-free and just tastes good.
SO, enjoy this recipe and be sure to let me know if you try it out!
Almond Flour Banana Bread
3 large ripe bananas, mashed
1 tbsp vanilla extract
2 tbsp pure maple syrup**
2 cups blanched finely ground almond flour
1 tbsp cinnamon (or more if you prefer!)
1 tsp baking soda
1/2 tsp salt
Optional add-ins: chopped walnuts, chopped pecans, chocolate chips, coconut flakes, raisins. For this recipe I used walnuts and it was perfect!
Preheat oven to 350 degrees. Line a small loaf pan with parchment paper and spray with coking spray (or just spray/grease the pan well if you don't have parchment paper). Allow some paper to hang over the sides to make it easier to remove once finished.
In one bowl, whisk together the eggs, mashed bananas, vanilla and syrup.
Slowly mix in the almond flour, cinnamon, salt and baking soda. Lightly whisk until smooth.
Transfer the batter to the pan and bake for 40-50 minutes until a toothpick inserted into the center comes out dry.
Using the parchment paper, remove bread from pan and move it to a wire rack. If you don't have a rack or didn't use parchment paper, just let it cool in the pan - no worries!
Allow the bread to cool completely before slicing.
*If you are vegan, you can replace the eggs with flax eggs. So, you would mix 3 tbsp of ground flaxseed meal with 9 tbsp of water. Whisk it together and let it sit in the refrigerator for at least 15 minutes before use.
**You can use honey in place of maple syrup if you prefer.