Banana Nut Bread with Almond Flour
Moist, banana nut bread made with almond flour, ripe bananas, and crunchy walnuts. Perfectly sweet, rich, and satisfying.
Print Pin Servings: 10 slices
Calories: 250kcal
Cost: $8
Equipment
- 9x5-inch loaf pan Greased
- Large mixing bowls Wet & dry ingredients
- Whisk For blending
- Wooden spoon For mixing batter
- Measuring cups/spoons
- Wire cooling rack For cooling loaf
- Rubber spatula For scraping batter
Ingredients
- 3 ripe bananas mashed
- 2 cups almond flour
- 2 eggs room temperature
- ¼ cup coconut oil or melted butter
- ¼ cup honey or maple syrup natural sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chopped walnuts or pecans
- dark chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- Mash ripe bananas in a large mixing bowl until smooth.
- Whisk in eggs, coconut oil (or butter), honey (or maple syrup), and vanilla until well combined.
- In another bowl, mix almond flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet mixture, then stir in chopped nuts and optional chocolate chips.
- Pour batter into prepared loaf pan and bake for 55–65 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
This bread keeps well for 3–4 days at room temperature or up to a week in the fridge. It also freezes beautifully.
Nutrition
Serving: 80g | Calories: 250kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 300mg | Fiber: 3g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg