Description
A moist and healthy flourless banana bread made with ripe bananas, almond butter, and natural sweeteners. This easy-to-make recipe is naturally gluten-free and features optional chocolate chips for a delicious treat, perfect for breakfast or a snack.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas (plus 1 extra for topping)
- 3 large eggs
- 1 cup (250g) almond butter (or peanut butter)
- 1/4 cup (60ml) honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- 1/2 cup (85g) chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mash Bananas: In a large bowl, mash the 3 ripe bananas thoroughly until smooth, creating a moist banana base for the bread.
- Add Wet Ingredients: Add the 3 large eggs, 1 cup almond butter, 1/4 cup honey or maple syrup, and 1 tsp vanilla extract to the mashed bananas. Whisk everything together until the mixture is well combined and smooth.
- Add Dry Ingredients: Mix in 1 tsp baking soda, 1/2 tsp cinnamon (if using), and a pinch of salt. Stir the mixture well to evenly distribute the leavening and flavoring agents.
- Fold in Chocolate Chips: Gently fold in 1/2 cup chocolate chips if you want to add a sweet, melty touch to your banana bread.
- Pour Batter: Pour the prepared batter into the greased or parchment-lined loaf pan. Smooth the top with a spatula for even baking.
- Decorate with Extra Banana: Slice the extra banana lengthwise and arrange the slices on top of the batter to create a decorative and tasty topping.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center — it should come out clean or with very few crumbs attached.
- Cool: Let the banana bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This banana bread is naturally gluten-free due to the absence of flour, making it suitable for gluten-sensitive diets.
- Use ripe bananas for maximum sweetness and moisture.
- You can substitute almond butter with peanut butter, but be aware of the subtle flavor differences.
- Honey or maple syrup can be used interchangeably depending on your preference.
- Optional cinnamon adds a warm spice note but can be omitted if desired.
- For a vegan version, substitute eggs with flax eggs and ensure the sweetener is vegan.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
