Banana Almond Flour Bread

Still craving comfort food while eating clean and gluten free? This banana almond flour bread is soft, naturally sweet, made with all-natural ingredients, and perfect for supporting a gentle, wellness-focused lifestyle. No junk, no refined flour — just nourishing ingredients that taste amazing. 🍌

Ingredients

2 ½ cups banana almond flour

½ tsp of baking powder

¼ tsp of salt

1 tsp of ground cinnamon

½ cup sweetener – I like Monk fruit or coconut sugar

2 eggs

1 tsp of vanilla extract

1 medium banana – mash (optional)

Directions

1.       Preheat oven to 350°F.  Spray a 9 x 5-inch loaf pan with cooking spray or line with parchment paper.

2.       In a bowl, whisk your banana almond flour, baking powder, cinnamon, and salt.

3.       In another bowl, whisk your sweetener, eggs, vanilla extract, and mash bananas (optional).

4.       Combine your wet ingredients with the dry. Mix until fully combined.

5.       Scoop the batter into the loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon.

6.       Bake on the center rack for 35-40 minutes. Check every 20 minutes as you know our ovens are different.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.