Description
This nutrient-dense banana bread is a wholesome, delicious alternative to traditional loaves. By utilizing almond flour and rolled oats instead of white flour, it offers a hearty texture and deep flavor. Sweetened naturally with maple syrup and warmed with cinnamon and nutmeg, this moist, protein-packed loaf is perfect for a balanced breakfast or a satisfying afternoon snack. It is simple to make and completely free of refined sugars and artificial additives.
Ingredients
3 large ripe bananas, heavily spotted
1.5 cups almond flour
0.5 cups rolled oats
2 large eggs, room temperature
0.25 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
0.5 tsp baking soda
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mash the three ripe bananas in a large mixing bowl using a sturdy fork until smooth.
Whisk the eggs, maple syrup, and vanilla extract into the banana puree until fully combined.
Fold in the almond flour, rolled oats, cinnamon, and baking soda until a consistent batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 minutes or until a wooden skewer inserted into the center comes out clean.
Cool the bread on a wire rack for at least 20 minutes before slicing to ensure it sets properly.
Notes
Select bananas that are dark brown for maximum sweetness and moisture. Store the bread in an airtight container in the refrigerator for up to 5 days. For longer storage, slice and freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg