Banana bread was one of my all-time favorite treats growing up. My mom would squirrel away over-ripe bananas in the freezer until blackened bananas covered in frost would fall out of the freezer every time we opened it.
Then my mom would get to work baking up a loaf or two of banana bread. I remember standing by the oven sniffing the sweet smell of bananas baking. Finally, after what seemed like a year the oven timer would ding and my mom would pull the bread out of the oven.
I would bug my mom to slice the bread, for what seemed like hours, until she declared the bread cool enough to cut into. She would spread some butter on top of a warm slice and serve it to me. I would scarf down the sweet, tender, sticky piece of banana bread way too fast and I was left always wanting more.
Let’s be honest; who doesn’t love a delicious slice of banana bread? The sweet, sticky, dense bread is perfect for breakfast, a snack, or my favorite way to enjoy it, as dessert.
Bananas don’t tend to turn spotted in our house very often. Paul is a fruit fiend and will eat any fruit in plain sight within a day or two. So when I saw the over-ripe bananas sitting in the fruit basket I knew my time for banana bread was now!
I set out to make a gluten-free version. I wanted to use almond flour because A) I make my own and B) almond flour is higher in protein and fiber than other gluten-free flours.
Almond flour baked goods can tend to be on the dry side. I was very nervous that despite using 3 bananas, eggs, yogurt, and honey my bread would turn out to be dry.
The bread was a success! It is perfectly tender and slightly gooey, and filled with sweet banana in every single bite.
You can’t even tell that this bread is gluten-free, let alone made with almond flour. Scout’s honor.
I never made it past Brownies, so my Scout’s honor may not be legit. I ate a lot of Girl Scout cookies though; does that count?
Just trust me. You have to make this banana bread. It is definitely my new go-to banana bread recipe!
- DRY INGREDIENTS:
- 2 ½ cups Almond flour (I used homemade)
- OPTIONAL: ¼ cup gluten-free steel cut oats
- 1 to 2 tablespoons flaxseed meal
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- WET INGREDIENTS:
- 2 to 3 very ripe large bananas, mashed
- 2 teaspoons pure vanilla extract
- ½ cup honey
- 3 large eggs
- ¼ cup unsweetened Greek yogurt (I used 2%, but any type will do)
- Preheat oven to 350 degrees. Grease a bread pan with coconut oil.
- In a large mixing bowl whisk together the dry ingredients until they are well incorporated. In a separate medium-sized mixing bowl mix the wet ingredients together until well combined.
- Add the wet ingredients to the dry ingredients and mix until combined well. Transfer the batter to the greased bread pan and spread out evenly.
- Bake in the oven for 40 to 50 minutes, or until the edges are browned and the middle is firm to the touch.
- Allow to cool for 30 minutes before gently lifting the bread out of the pan. Allow the bread to cool completely before slicing; otherwise it will fall apart.
- Store tightly wrapped in plastic wrap and in a bag at room temperature. Store up to 4 to 5 days.