Almond Flour Banana Bread (Gluten-Free)
Banana bread made with almond flour and tapioca flour instead of a rice flour blend, sweetened with honey and topped with a sliced banana.
Yield10 slices
Prep10 min
Cook60 min
Total1 h 10 min
Ingredients
- 2–3 ripe bananas, approx. 300 ml (1 1/4 cups) mashed
- 1 banana, fresh
- 480 ml (2 cups) almond flour
- 120 ml (1/2 cup) tapioca flour
- 5 ml (1 tsp) baking soda
- 5 ml (1 tsp) ground cinnamon
- 1.25 ml (1/4 tsp) salt
- 2 large eggs
- 57 g (4 Tbsp) butter, melted, or 60 ml (1/4 cup) coconut oil, melted
- 60 ml (1/4 cup) honey
- 5 ml (1 tsp) vanilla extract
Method
- Preheat the oven to 175°C/350°F.
- Grease a 22×11.5-cm (8.5×4.5-inch) loaf pan with butter or coconut oil.
- Mash the ripe bananas in a mixing bowl. Add the remaining ingredients and blend with a hand mixer for 30 s.
- Pour the batter into the prepared pan. Peel the fresh banana, slice it in half lengthwise, and place on top of the batter.
- Bake 50–60 min. If the top browns too quickly, tent with foil. A toothpick should come out clean.
- Cool in the pan 5 min, then slice.
Read labels and use packaged or processed ingredients that are certified gluten-free.
