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FROM SCRATCH TO SOUL

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ALMOND FLOUR BANANA BREAD – OR MUFFINS

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fromscratchtosoul@gmail.com
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Almond Flour Banana Bread

Healthy, gluten free, low sugar loaf
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2-3 cups almond flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips
Wet Ingredients
  • 2 ripe bananas thawed frozen bananas are best for flavour
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup melted butter
  • 1.5 tsp vanilla extract

Equipment

  • Kitchen Aid Mixer (optional, if you do not have a mixer – a bowl and whisk works just fine)
  • 9×5 Loaf Pan

Method
 

  1. Preheat oven to 350℉ and grease 9×5 loaf pan
  2. place two ripe bananas in a mixer on medium speed – making sure to not over mix
    2 ripe bananas
  3. Continue to add the rest of the wet ingredients and mix until well combined
    2 eggs, 1/3 cup maple syrup, 1/4 cup melted butter , 1.5 tsp vanilla extract
  4. While mixer is still on add baking soda, baking powder, salt and cinnamon
    1 tsp baking soda , 1 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon
  5. Fold in 1 cup of almond flour at a time, making sure to not over mix. Fold in chocolate chips and pour mixture into loaf pan
    2-3 cups almond flour , 1/2 cup chocolate chips
  6. Place in oven for 50 minutes. Edges and top of loaf will be golden brown or place toothpick in middle of loaf to know if ready
  7. Let cool in pan for 10 minutes before transferring to a cooling rack

Notes

This banana bread loaf can also be made into muffins.  Nothing needs to be changed in the recipe. Line a muffin pan with muffin tin liners, add mixture evenly to the tin and adjust the cook time to 30 minutes instead of 50 minutes. 

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