Description

A moist, tender, and simple gluten-free banana bread made with almond flour, ripe bananas, and eggs. This high-protein, grain-free loaf is easy to make and perfect for breakfast or meal prep.

Ingredients

Scale

3 large ripe bananas (about 1 ½ cups mashed)
1 ½ cups super-fine almond flour (150g)
2 large eggs (room temperature)
⅓ cup honey or pure maple syrup
3 tablespoons melted butter or coconut oil
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pure vanilla extract
Optional: ½ cup dark chocolate chips or chopped walnuts

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides, and grease lightly.
Peel ripe bananas and mash them in a mixing bowl until smooth (about 1 ½ cups).
Add beaten eggs, melted butter (or coconut oil), honey, and vanilla extract to the mashed bananas. Whisk until well combined.
Sprinkle almond flour, baking soda, and salt over the wet mixture. Gently fold with a spatula until just combined and no white streaks remain.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the bread cool in the pan for 10 minutes, then lift out using the parchment overhang and place on a cooling rack.
Cool completely (at least 30 minutes) before slicing to ensure the structure sets.

Notes

Use super-fine almond flour, not almond meal, for a smooth texture. Ensure bananas are very ripe (almost black) for maximum sweetness and moisture. Do not overmix the batter to avoid a dense loaf. For egg-free version, use flax eggs. For dairy-free, use coconut oil and maple syrup.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8
Fat: 14
Saturated Fat: 2
Carbohydrates: 12
Fiber: 3
Protein: 6

Keywords: gluten-free, almond flour, banana bread, healthy breakfast, grain-free, high protein, meal prep, dairy-free option