Nutritious Almond Flour Banana Bread

This gluten free, dairy free, grain free banana bread will nourish your body AND make your mouth water!

Ingredients

3 very ripe medium bananas, mashed

3 eggs

3 tablespoons unsweetened almond milk

1 teaspoon vanilla extract

2 ½ cups packed blanched fine almond flour (I use Bob's Red MIll)

½ cup flaxseed meal

1 teaspoon cinnamon

1 teaspoon baking soda

½ teaspoon salt

Step 1

Preheat oven to 350 degrees. Line an 8 1/2 x 4 1/2 inch pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.

Step 2

In a large bowl, whisk together the mashed bananas, eggs, almond milk, and vanilla extract until combined together. Add in the almond flour, flaxseed meal, cinnamon, baking soda, and salt. Combine together.

Step 3

Pour batter into loaf pan, smoothing the top with a spatula (unlike me who did it with a fork ha!) Bake for 50 minutes - 1 hour or until your tester comes out clean in the middle of the bread. Allow the bread to cool for 10 minutes in the pan, then remove it and transfer it to a wire rack to finish cooling completely. All banana breads are best the next day, but I always have a slice while it’s still warm!

Notes

Bread should be kept well-covered at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.