This banana bread recipe uses almond flour which means it's naturally gluten-free and lower in carbs, but still has the comforting, familiar taste of grandma's banana bread. Perfect as a tasty breakfast or a filling snack!
Prep Time
5 mins
Cooking Time
50 mins
Ingredients
Servings
10
Instructions
- Preheat oven to 180°C / 350°F.
- Lightly grease a loaf pan with coconut oil or cooking spray. Alternatively, line the pan with some parchment paper.
- In a large mixing bowl, add bananas. Mash them well with a fork.
- Add eggs, vanilla extract, monk fruit erythritol sweetener, cinnamon and salt to the bowl. Mix until combined.
- Slowly add in almond flour and baking powder while continuing whisking. Mix until the almond flour is incorporated into the batter.
- Transfer batter to loaf pan and top with half a sliced banana and sliced almonds. Bake for 45-50 minutes or until an inserted stick comes out clean.
- Remove banana bread from oven and transfer to a cooling rack. Let cool completely before slicing. Enjoy!
Notes
- Wait for the bread to cool completely before slicing and storing in an airtight container. They will keep in the fridge for 3-5 days or in the freezer for 1 month.
- If you want to make it pretty like in the photos, you can decorate the top of the banana bread with half a sliced banana and sliced almonds before baking. Feel free to top it with any other toppings you like.
- I only used 1 tbsp of monk fruit erythritol sweetener and it was sweet enough for me, but feel free to adjust the amount of sweetener according to your preference.
- You may substitute monk fruit erythritol sweetener with any other sweetener of choice.
