Almond Flour Banana Bread

Almond Flour Banana Bread

I don't know that I have much to say about this banana bread except that I'm obsessed with it right now. There's no added fat/oil (until you slather butter on it before eating). It's higher in protein that banana bread made with wheat flour. It's gluten-free. It's really super delicious too. Great option if you have to be gluten/wheat-free.

Almond Flour Banana Bread

     Adapted from Mama Knows Gluten Free

Ingredients: 

• 2 medium-large bananas
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups superfine blanched almond flour

Instructions:

• Preheat oven to 350°Fahrenheit. Grease/butter one 9" x 5" loaf pan or two mini loaf pans (5 3/4" x 3 1/4"). 
• In a large bowl mash the bananas until smooth. Add the baking soda, baking powder, and salt. Whisk until combined.
• Add the eggs, vanilla extract, and granulated sugar. Whisk to combine.
• Add the almond flour to the banana mixture. Use a silicone spatula to mix until thoroughly combined.
• Pour/Scrape batter into prepared pan(s).
• Bake on the center rack: single loaf for 50 minutes; 2 mini loaves for about 35 minutes--or until bread bounces back instead of denting upon pressing lightly on top.
• Allow the bread to cool in the pan for 5 minutes. Run a sharp knife around the edge of the pan before turning out onto a wire rack to cool further. 
• Slice with a serrated knife and enjoy.

Wrap leftovers in foil or plastic wrap.