Get the Recipe: Almond Flour Banana Bread
This almond flour banana bread is soft, fluffy and so flavorful! The almond bread gives this bread such a great flavor and texture. It is naturally Paleo, dairy free, grain free and gluten free.
Ingredients
- 1 cup mashed bananas
- 3 eggs
- ¾ cup creamy nut butter
- ¼ cup coconut sugar
- 2 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch loaf pan with parchment paper.
- In a mixing bowl, add mashed bananas, eggs, creamy nut butter and vanilla. Mix until combined.
- Then, add in coconut sugar, almond flour, baking soda and sea salt. Stir to combine.
- Fold in chocolate chips, leaving a few for the top of the bread.
- Transfer batter into lined loaf pan. Dot with extra chocolate chips on top.
- Bake for 40 to 45 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool at least 2 hours before slicing into.
Notes
- Use ripe bananas.
- Any creamy all natural nut butter can be used. For Paleo, use almond butter or cashew butter. Creamy peanut butter can also be used.
- Use nut butter made from only nuts and salt. Do not use a variety with added sugars or oils.
- Bake bread until a toothpick inserted comes out mostly clean.
- Allow bread to cool for at least 2 hours.
- Store leftovers in an airtight container for up to 3 days.
- This banana bread can be frozen.
Calories: 475kcal, Carbohydrates: 36g, Protein: 14g, Fat: 35g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 420mg, Potassium: 261mg, Fiber: 6g, Sugar: 10g, Vitamin A: 107IU, Vitamin C: 2mg, Calcium: 81mg, Iron: 3mg