Description
This Flourless Banana Bread is a moist and naturally sweetened loaf made without any flour, perfect for those avoiding gluten. Using ripe bananas and almond butter as the base, this recipe is easy to prepare and includes optional chocolate chips for an indulgent touch. It’s a wholesome and delicious treat ideal for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 1 tsp baking soda
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- 1/2 cup (85g) chocolate chips (optional)
Wet Ingredients
- 3 ripe bananas
- 3 large eggs
- 1 cup (250g) almond butter (or peanut butter)
- 1/4 cup (60ml) honey or maple syrup
- 1 tsp vanilla extract
Topping
- 1 extra ripe banana, sliced lengthwise for decoration
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the 3 ripe bananas thoroughly until smooth to create the base for your batter.
- Combine Wet Ingredients: Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and smooth.
- Add Dry Ingredients: Stir in the baking soda, cinnamon (if using), and a pinch of salt. Mix well until all ingredients are evenly incorporated.
- Fold in Chocolate Chips: If using, gently fold the chocolate chips into the batter, distributing them evenly without overmixing.
- Transfer Batter to Pan: Pour the batter into your prepared loaf pan and use a spatula to smooth the top for even baking.
- Add Banana Topping: Slice the extra banana lengthwise and lay the slices on top of the batter for an attractive finish.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps prevent it from becoming soggy.
Notes
- This bread is naturally gluten-free and can be made vegan by replacing eggs with flax or chia seeds but may alter texture.
- To make it sweeter, choose maple syrup over honey or add extra banana slices inside the batter.
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Use almond butter or peanut butter for different flavor profiles.
- Store bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider adding chopped nuts like walnuts or pecans.
