Moist and flavorful banana bread made entirely with almond flour for a naturally gluten free quick bread.
3cups(336g) almond flour*
1 and 1/2teaspoonsground cinnamon
3medium very ripe bananasmashed (about 1 and 1/2 cups)
1/4cup(50g) granulated sugar
1/4cup(57g) unsalted butter or (60g) neutral oil
Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with nonstick spray. Set aside.
In a large bowl, whisk together the almond flour, cinnamon, baking soda, baking powder, and salt. Set aside.
In a medium size bowl, whisk together the bananas, eggs, sugar, butter/oil, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet ingredients until everything is combined, then pour the batter into the prepared pan. Top with banana slices, if desired.
Bake the loaf for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan. Store leftovers in the refrigerator up to 5 days. Loaf freezes well, up to 3 months. Thaw in refrigerator overnight.
*You may use almond flour or almond meal. You may also use pecan flour or pecan meal. Pulse in a food processor several times to make the smallest granules possible and sift if necessary.