Description
A simple and delightful recipe for moist banana bread made with ripe bananas, almond flour, and gluten-free all-purpose flour.
Ingredients
- 3 ripe bananas
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Mash the ripe bananas in a large bowl until smooth.
- Add the maple syrup, melted coconut oil, and vanilla extract, mixing until combined.
- Combine the almond flour, gluten-free flour, baking soda, cinnamon, and salt in another bowl.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into a prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
If you don’t have coconut oil, feel free to substitute it with unsalted butter for a rich flavor. To elevate your banana bread, try adding chocolate chips or nuts.
