Description
This banana almond bread is a delicious and healthy option for breakfast or a snack!
Ingredients
Scale
- 2 cups blanched almond flour
- 1/3 cup tapioca starch
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed ripe bananas
- 3 large eggs
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 3 Tbsp coconut sugar
- 2 tsp ground cinnamon
Instructions
- Preheat your oven to 350 degrees F. Line an 8″ x 4″ loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the dry bread ingredients. This includes the almond flour, tapioca starch, baking soda and salt.
- In a separate bowl, whisk together the wet bread ingredients. This includes the mashed banana, eggs, avocado oil and vanilla.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Make the cinnamon swirl mixture by combining the coconut sugar and cinnamon in a small bowl.
- Pour about 1/3 of the bread batter into your lined loaf pan, then top it with a portion of the cinnamon sugar mixture. Repeat two more times, creating 3 layers of batter and 3 of the cinnamon sugar mixture. (You may have some leftover cinnamon sugar.)
- Place the bread in your oven and bake at 350 degrees for 45 minutes.
- After baking, remove the loaf from the oven and let it cool for 5-10 minutes in the loaf pan. Then transfer it to a wire cooling rack.
- Cool the loaf to room temperature, then slice to desired size.
- The loaf is best stored in an airtight container in the fridge, up to one week.
Notes
- This bread is gluten-free and packed with nutrients from the almond flour and bananas.
- For added flavor, consider mixing in nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg