A banana bread so delicious you’d never guess it’s gluten-free!
Another banana bread recipe? Yes! And this is absolutely one you’ll want to know better. Not only is it gluten-free, but it’s got some dietary pluses and fantastic flavors that make it unique. Imagine the taste (and aroma!) of bananas, almonds, and honey baking together, and you’ll have some idea why. Add to that the kind of tender, moist texture the bread is famous for, and you’ve got an updated winner.
Banana bread seems to be everywhere, so it might be surprising to learn it likely originated back in the early 1930s. As a thrifty way to use up overripe bananas and prevent waste during the lean days of Depression-era America, its popularity also dovetailed with the promotion of baking powder to home cooks. Banana importers may also have played a role by pushing their fruit, still considered a relative novelty in the United States, to bakers. Fast-forward almost a century: Baking the bread became a craze during the Covid-19 pandemic, making it the unofficial comfort snack of the early 2020s.
Banana bread is still going strong, and we’re thrilled to give you a delicious new reason to pull out your loaf pan. Here’s everything you need to know.
Is Almond Flour Banana Bread Healthy?
Our almond flour banana bread can be a part of a healthy diet when enjoyed in moderation. The bread is gluten-free, grain-free, and lower in carbs than some recipes. Using coconut oil or a neutral oil like safflower or canola oil will make it dairy-free and compliant with Paleo diets as well. It packs a good amount of protein and fiber, and it gets healthy fats from almond flour and walnuts. That said, it contains a fair amount of sugar from honey and a good dose of fat, but there’s nothing wrong with making it an occasional treat.
How To Fast-Forward Ripening
As bananas ripen on your counter, they’ll go from green to yellow to speckled or streaked with brown or black. This process turns almost all the starch that you find in a green banana to sugar, and the texture will be super soft—perfect for banana bread! Yearning to bake up a batch of bread but faced with just less-than-ripe bananas? Try the trick of placing the bananas in a paper bag, preferably along with an apple; both bananas and apples release a gas called ethylene that speeds the ripening of some fruits; trapping the gas should have your bananas soft and sweet in a day or two. This works with avocados and pears as well!
How To Freeze Bananas For Your Next Batch Of Bread
What if you’re faced with a glut of ripe bananas, and you don’t have time to whip up a batch of banana bread? Bananas freeze beautifully, so take just a few minutes to preserve them until you can make bread at your leisure. The simplest (but a bit awkward) way to freeze them is to place whole bananas, skin-on, in the freezer. Why is this awkward? Because when you’re ready to bake, you’ll be faced with skin that’s frozen right to the fruit. You’ll need to thaw the bananas in the fridge or on the counter until the skin is soft, then peel it, which makes a bit of a soggy mess. If you have any time on the front end, peel your bananas, thinly slice them, lay them on a plate or tray covered with wax paper or parchment, and place them in the freezer until solid, one to three hours. Then transfer the slices to a zip-close bag and freeze for up to three months. It’s easy to remove just the amount of banana you need for a baking project (or smoothie!), and the slices will thaw almost instantly on the counter (well, within 15 to 30 minutes anyway). No awkward peeling!
How Do I Store Leftovers?
Once cooled, the banana bread can be stored on the counter in an airtight container or wrapped in plastic for up to 3 days or refrigerated for up to 1 week. After that, we recommend freezing it for up to 3 months; cutting it into slices and wrapping them individually in plastic and then in foil is convenient, since you can pull out one or two slices at a time.
Serving Suggestions
This loaf is perfect with a cup of coffee and a few friends or neighbors. It also works great as a mid-afternoon or after-school snack, tall glass of milk optional! But you could also take it in a more dessert-like direction. Try Greek Yogurt Frosting on it, or slather the top with decadent Keto Chocolate Frosting. Serve it with scoops of this Cookie Dough Banana Ice Cream Recipe for a double dose of banana greatness!
Ingredients
- 2 1/2 cups blanched finely ground almond flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 3 large ripe bananas about 1 1/2 cups mashed
- 3 large eggs
- 1/3 cup honey
- 1/4 cup unsalted butter melted, or coconut oil for a dairy-free option
- 1 teaspoon pure vanilla extract
- 1 cup walnuts chopped, divided
Instructions
- Start by preheating your oven to 350°F. Grab a 9×5-inch loaf pan and line it with parchment paper, letting the edges overhang for easy removal.
- In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and sea salt. Make sure to mix evenly.
- In a small bowl, mash the ripe bananas up until they're smooth. The riper they are, the easier it will be.
- Crack the eggs into a large bowl and whisk until frothy. Stir in the honey, melted butter, mashed bananas, and vanilla extract until smooth.
- Fold the dry ingredients into the wet; mix slowly until just combined. Do not overmix. Fold in 3/4 cup of the chopped walnuts. Reserve the remaining 1/4 cup for later.
- Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining walnuts over the surface. Pop it in the oven and bake for 45 minutes. When the top is golden, cover the bread with foil and bake for another 25 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Let the bread cool completely in the pan. Use the parchment 'handles' to lift it out, then slice it up. DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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