That’s why I created this dynamite gluten-free, protein-rich, Almond Flour Banana Bread with NO ADDED SUGAR, but ALL OF THE DELICIOUS! So my family and I could enjoy this tender sweet bread full of good-for-you ingredients wherever we want! This gluten-free Banana Bread is soft, satisfying, and just perfectly sweet. It also isn’t hiding bad-for-you ingredients under the guise of a wholesome snack. These are real ingredients full of nutrients that I feel great about my family enjoying! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Banana bread is the ultimate breakfast, snack, and dessert. It is portable and perfect for an on-the-go breakfast or packed into a lunchbox. A slice of this banana bread also makes an awesome after-school snack. And when you’re craving something sweet, either during that afternoon slump or after dinner, this delicious loaf hits the spot–without the dreaded sugar high and crash.
Recipe
Fine Almond Flour - Blanched almond flour, made from almonds without skins works best for this recipe. I highly recommend Costco’s almond flour. Dark Chocolate Chips - add a rich, deep flavor that complements the natural sweetness of the bananas in this recipe. You can also use sugar-free chocolate chips, to make this a keto-friendly recipe. Flaxseed Meal - adds a slight nuttiness and keeps the banana bread soft and tender. Baking Soda & Baking Powder - essential leavening agents in banana bread so that the bread rises properly and achieves the desired light and airy texture. Cinnamon - adds a warm, spicy note that pairs beautifully with the sweetness of the bananas and the richness of the bread. Walnuts - although optional walnuts add a nice texture and a bite. Bananas - ripe bananas work best in this recipe. Tip: The best way to help your bananas ripen faster is to place them in a paper bag for about a day. Ghee or butter - I prefer ghee in this recipe but you can also use butter Vanilla extract - elevates the flavor of banana bread, making it more aromatic and enjoyable. Along with cinnamon, it enhances the natural sweetness making each bite delicious.
In a large mixing bowl, mix all the dry ingredients (1,2). Pour this mixture into the bread pan that is already greased or has parchment paper in it. Sprinkle the rest of the chocolate chips on top (9, 10). Then, bake the bread at 350 degrees F for about 30 minutes. When it’s done, let the bread cool on a cooling rack for about 15 minutes. Please remember that it is normal for the middle of the eggless banana bread to sink a bit as the cake cools down. If you want to keep it longer, you can freeze it! Wrap the bread tightly in aluminum foil and place it in a sealed freezer zip-lock bag. It will stay good for about 6 months in the freezer.
More Easy Dessert Recipes
Instant Pot Banana Bread Instant Pot Zucchini Bread Quinoa Almond Date Truffles Almond Flour Brownies
