Banana Bread (Almond Flour)

almondsflourbananabread Fragrant, delicious and comforting, this almond flour banana bread is perfect as a tasty breakfast or a filling snack. The paleo option is made with honey while the keto option is made with fewer bananas and with a sugar-free sweetener. Either way, it's delicious.

cooking spray for the pan (I use avocado oil spray)
3 large eggs
3 large very ripe bananas, well mashed (1½ cups)
1 Tbsp. pure vanilla extract
2 Tbsp. pure honey
2 cups blanched finely ground almond flour (8 oz)
1 Tbsp. ground cinnamon
¼ tsp. Diamond Crystal kosher salt
1 tsp. baking soda

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a small loaf pan (8½x4½") with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.

In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.

Gradually whisk in the almond flour, cinnamon, kosher salt, and finally the baking soda. Whisk until smooth.

Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the countertop to evenly distribute the batter.

Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40-50 minutes.

Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.

Cool the bread completely on the cooling rack for about 2 hours. Slice and serve.

Makes 12 slices.

Cook's Notes:

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 2 cups weigh 8 oz. It's best to measure almond flour by weight rather than by volume.
For A Keto Version: Use just two bananas; replace the honey with 2 Tbsp. of any sugar-free sweetener or the equivalent in stevia, and bake the bread for just 30-40 minutes (the batter will be drier with just two bananas). The keto version has 150 calories, 10 grams of carbs, and 3 grams of fiber per slice.