Healthy almond flour banana bread that is vegan, Paleo, grain-free and oil-free. Made in 1 bowl, it is quick and easy to make and bake, too!
- 2 and 1/2 cups (280 g) almond flour or meal
- 2/3 cup (80 g) potato starch, arrowroot starch or tapioca starch
- 1/4 cup (48 g) coconut sugar (see notes for other options)
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 and 1/3 cups finely mashed, very ripe bananas
- Preheat the oven to 350F (175C). Line a 9×5-inch (22.5×12.5 cm) loaf pan with parchment paper. In a large bowl, whisk the almond flour, starch, sugar, baking powder and salt.
- Add the mashed bananas to bowl. Stir until well-blended.
- Spread batter into prepared pan (it will be thick). Use fingertips or a rubber spatula to smooth the top.
- Bake in the preheated oven for 42 to 47 minutes until deep golden brown and a toothpick inserted near the center comes out with only moist crumbs attached (no goo).
- Transfer pan to a wire cooling rack; cool 15 minutes before removing from pan. Place loaf on cooling rack and cool completely before slicing.
- Storage: Store the cooled bread in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.
- Sugar Options: Feel free to substitute the granulated or liquid sweetener of your choice for the coconut sugar.
- Banana Tips: For the most successful results, use very ripe bananas (i.e., lots of brown on the peels). You can freeze your bananas and defrost when ready to use in breads and baked goods. Just be sure not to drain them after defrosting.
- Almond Flour: Unfortunately, there are no substitutions for the almond flour/meal in this recipe.
- Category: Bread
- Method: Baking
- Serving Size: 1/12 of loaf
- Calories: 203
- Sugar: 9.2 g
- Sodium: 150.5 mg
- Fat: 11.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 23.1 g
- Fiber: 3.4 g
- Protein: 5.4 g
- Cholesterol: 0 mg