Almond Flour Banana Bread

Name: Almond Flour Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 large ripe bananas ((350 grams; 1 1/2 cups mashed)); 2 cups blanched almond flour ((233 grams)); 3 large eggs ((162 grams)); 1/3 cup maple syrup ((104 grams)); 1/2 teaspoon fine sea salt ((4 grams)); 2 teaspoons baking powder ((9 grams) ); 1 teaspoon ground cinnamon ((2 grams)); 1 tablespoon extra-virgin olive oil ((13 grams))

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 12

Author : Megan Gilmore

Ingredients

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3 large ripe bananas ((350 grams; 1 1/2 cups mashed))2 cups blanched almond flour ((233 grams))3 large eggs ((162 grams))1/3 cup maple syrup ((104 grams))1/2 teaspoon fine sea salt ((4 grams))2 teaspoons baking powder ((9 grams))1 teaspoon ground cinnamon ((2 grams))1 tablespoon extra-virgin olive oil ((13 grams))

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Instructions

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Step 1

Preheat the oven to 350ºF and lightly spray a loaf pan with oil. I also like to line it with parchment paper, so the bread will easily lift out later. Peel the bananas and mash them on a plate.

Step 2

Add the mashed banana to a large mixing bowl, along with the almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil. Stir well, until no lumps remain.

Step 3

Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the top starts to crack and feels firm to the touch in the very center, about 50 to 55 minutes.

Step 4

Let the bread cool completely in the pan, then slice and serve. Because this bread is so moist, I recommend storing it in the fridge for the best shelf life, up to 1 week. (I've also left it at room temperature for 24 hours with no issue, if you think you'll eat it quicky.)