Gluten-free Banana Bread (Made With Almond Flour) Recipe

INGREDIENTS – ¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil – ½ cup honey or maple syrup – 4 large egg – 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas) – 1 teaspoon baking powder – 1 teaspoon vanilla extract – ½ teaspoon baking soda – ½ teaspoon ground cinnamon – ½ teaspoon fine sea salt – 2 ½ cups almond flour

Instructions: 1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).

Generously grease the base and sides of your loaf pan with cooking oil spray or butter, and flour it with almond flour to prevent sticking. 

In a large mixing bowl, combine the oil and honey. Whisk until well blended. Add the eggs and whisk until thoroughly combined. 

Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon, and salt. Whisk to combine. 

Gradually add the almond flour, switching to a large spoon or spatula to stir until the flour is fully incorporated into the batter. 

1. Pour the batter into the prepared loaf pan. 2. Bake for 55 to 65 minutes, or until the center of the loaf is fairly springy to the touch and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan on a cooling rack for at least 30 minutes (as the bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release.