Looking for delicious Healthy Bread Recipes? You’ll love this Paleo Almond Flour Banana Bread, a perfect treat that fits into a healthy lifestyle. This recipe is simple to make and delivers a moist, flavorful loaf.
Key Ingredients & Substitutions:
- Almond Flour: Do not substitute with other flours for this specific recipe, as it impacts the texture significantly.
- Ripe Bananas: Essential for natural sweetness and moisture.
- Maple Syrup: You can use honey as an alternative.
- Eggs: Binds the ingredients together.
- Coconut Oil: Melted and cooled. You can use avocado oil instead.
Ingredients:
- 2 cups almond flour, blanched
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 3 ripe medium bananas, mashed (about 1 cup)
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil, cooled
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional, for topping)
How Much Time Will You Need?
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Total Time: 55-65 minutes
- Servings: 10 slices
- Calories per serving: Approximately 250-280 (depending on ingredients and serving size)
- Tools Needed: Loaf pan (8.5 x 4.5 inches or 9 x 5 inches), mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour your loaf pan with coconut oil and a little extra almond flour, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the almond flour, baking soda, ground cinnamon (if using), and salt. Make sure there are no lumps and the ingredients are well distributed.
3. Mix Wet Ingredients
In a separate medium bowl, mash your ripe bananas thoroughly. Add the eggs, maple syrup, cooled melted coconut oil, and vanilla extract. Whisk until all the wet ingredients are well combined.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make your banana bread dense.
5. Transfer to Loaf Pan
Pour the batter into your prepared loaf pan. If you’re using chopped walnuts or pecans, sprinkle them evenly over the top of the batter.
6. Bake Your Banana Bread
Place the loaf pan in the preheated oven. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
7. Cool Before Slicing
Once baked, remove the loaf pan from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully remove the banana bread from the pan and let it cool completely on a wire rack before slicing and serving.
Variation Ideas:
- Chocolate Chip: Add 1/2 cup paleo-friendly dark chocolate chips to the batter.
- Nut-Free: Omit the walnuts/pecans entirely if you prefer a nut-free version.
- Spiced Up: Increase cinnamon to 1 teaspoon and add 1/4 teaspoon nutmeg or allspice for more flavor.
- Extra Sweetness: Add a tablespoon of extra maple syrup if your bananas aren’t super ripe.
Storage Instructions:
Store your Paleo Almond Flour Banana Bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slice the bread and freeze individual slices in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm gently in a toaster or microwave.
Frequently Asked Questions (FAQ):
Q: Can I use frozen bananas for this recipe?
A: Yes, absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing.
Q: My banana bread is too dense. What went wrong?
A: Overmixing the batter can lead to a dense texture. Mix just until the wet and dry ingredients are combined.
Q: Can I make muffins instead of a loaf?
A: Yes, you can. Fill a lined muffin tin about two-thirds full and bake for 20-25 minutes.
Q: Is this recipe gluten-free?
A: Yes, almond flour is naturally gluten-free, making this a great option for Healthy Bread Recipes for those avoiding gluten.
Q: Can I reduce the amount of maple syrup?
A: You can, especially if your bananas are very ripe. However, reducing it too much might affect the moisture and overall flavor.
Q: How do I know when the banana bread is perfectly ripe?
A: The top should be golden brown, and a toothpick inserted into the center should come out clean, without any wet batter.
