Almond Flour Banana Bread

I’m so excited to share this recipe with you! It’s pretty simple to make and you can serve it any time of day. 

This banana bread is delicious and healthy, chock full of almonds and pecans! With a crumbly inside and warm, nutty topping, it’s hard not to love. P.S. Did I mention it’s gluten, dairy, and refined sugar free? 

We’ve all done it. Tossed a banana bunch into our grocery cart, promising ourselves we’d eat them before they turned mushy. Days later we’re staring at our soft, less-than-appetizing fruit and wondering what to do with them. This is a go-to recipe for that situation. Let’s jump in!

Instructions

1. Line a 9×13 pan with parchement paper. Preheat oven to 350°.

2. Peel and mush overripe bananas in a bowl. Add the wet ingredients and mix well.

3. Add dry ingredients and mix until the dough is formed. Spoon into pan.

4. Mix together crumb topping ingredients. Sprinkle evenly over the top of loaf.

5. Bake at 350° for 3o minutes or until toothpick inserted into center comes out dry.

Can I make these as muffins?

Absolutely! Just bake at 350° for 12 minutes or until a toothpick inserted into the center comes out dry. I like to use liners but you can use coconut oil or non-stick cooking spray. This would make a quick, yummy snack for the kids in the morning!

Almond Flour Banana Bread

This delicious banana bread is crumbly and crunchy, perfect with a hot cup of tea or coffee! It's gluten, dairy, and refined sugar free.
Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Ingredients
  

Banana Bread

  • 3 overripe bananas
  • 3 eggs
  • 2 tbs almond milk
  • 1/3 c coconut oil (melted)
  • 1 tsp vanilla
  • 2 1/2 c almond flour
  • 1/2 c tigernut flour
  • 1/3 c coconut sugar
  • 1 tsp baking soda
  • 1/4 tsp salt

Crump Topping

  • 1/2 c almond flour
  • 1/4 c tigernut flour
  • 1/4 c chopped pecans
  • 1/2 c coconut oil
  • 1 tbs coconut sugar
  • 1/4 tsp cinnamon
  • Dash of salt

Instructions
 

  • Line a 9x13 pan with parchment paper. Preheat oven to 350° degrees.
  • Peel and mush overripe bananas in a bowl. Add the wet ingredients and mix well.
  • Add dry ingredients and mix until the dough is formed. Spoon into pan.
  • Mix together crumb topping ingredients. Sprinkle evenly over top of loaf.
  • Bake at 350° for 30 minutes or until toothpick inserted into center comes out dry.

Notes

If you don't have almond milk, you can use water.
Keyword breakfast, dairy-free, gluten-free, low sugar
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