Almond Flour Banana Bread
by Monique Volz of AmbitiousKitchen.com
Gluten free, grain free, dairy free and paleo banana bread.
Chocolate chips optional, but recommended!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
3 very ripe medium bananas, mashed (this should measure to be 1 ¼ cups mashed banana)
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
½ cup dark chocolate chips (dairy free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
Preheat oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
In a large bowl, whisk together the mashed bananas, eggs, almond milk and vanilla extract until well combined. Add in the almond flour, flaxseed meal, cinnamon, baking soda and salt. Use a wooden spoon to combine. Fold in the chocolate chips.
Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips on top. Bake for 50 minutes-1 hour or until tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. The bread is best the next day (as are all banana breads!) To serve: top with almond butter or butter and sprinkle with a little sea salt. Enjoy!
Feel free to add in ⅓ cup chopped walnuts for additional healthy fats.
Bread should be kept well-covered at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
This bread freezes well, simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.