Gluten-Free Banana Almond Bread

Name: Gluten-Free Banana Almond Bread
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 2 cups almond flour; 1 tsp baking soda; 1/2 tsp salt; 3 ripe bananas (mashed); 3 large eggs; 1/4 cup honey; 1 tsp vanilla extract; 1/2 cup sliced almonds

75 min 10 slices Easy

All Recipes

Delight in this moist and nutty gluten-free banana almond bread, perfect for breakfast or a sweet snack.

Prep

15 min

Cook

50 min

Total

75 min

Servings

Difficulty

Easy

Banana almond bread is a beloved classic with a gluten-free twist. This delightful bake is perfect for those looking to enjoy a comforting loaf that is both moist and flavourful, all without gluten. The combination of ripe bananas and almond flour creates a naturally sweet and nutty taste, perfect for any time of the day. Whether you're enjoying it for breakfast or as a snack, this gluten-free banana almond bread is sure to satisfy. It's a great way to use up overripe bananas and makes a lovely accompaniment to your morning coffee or afternoon tea.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.

Pro tip: Parchment paper makes it easier to remove the bread from the pan.

Mix dry ingredients

In a large bowl, whisk together almond flour, baking soda, and salt until well combined.

Prepare wet ingredients

In another bowl, mash the bananas until smooth. Add the eggs, honey, and vanilla extract, mixing until combined.

Pro tip: Use a fork or potato masher to mash the bananas effectively.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can result in a dense loaf.

Add almonds

Fold in the sliced almonds gently, ensuring they are evenly distributed throughout the batter.

Pour and bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: If the top browns too quickly, cover with foil during the last 10 minutes.

Cool the bread

Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the bottom from getting soggy.

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Tips & Tricks

Use overripe bananas for the sweetest flavour and moistest texture.
Almond flour adds a rich, nutty taste and is naturally gluten-free.
Line your loaf pan with parchment paper for easy removal.
Store leftovers in an airtight container to retain moisture.

Frequently Asked Questions

Can I make this banana bread vegan?

Yes, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal with 2.5 tablespoons water per egg).

How do I store this bread?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I freeze this banana bread?

Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Can I use regular flour instead?

This recipe is designed for almond flour. Using regular flour will alter the texture and may not be gluten-free.

Can I add chocolate chips?

Yes, adding 1/2 cup of chocolate chips can enhance the flavour. Fold them in with the almonds.

Serving Suggestions

Serve this banana almond bread warm, topped with a pat of butter for an extra indulgent treat. It pairs wonderfully with a cup of tea or coffee. To make ahead, bake the loaf and let it cool completely before wrapping it tightly in plastic wrap and storing in the refrigerator for up to 5 days, or freeze for longer storage. Simply reheat slices in the microwave or toaster oven before serving.