Almond Butter Banana Bread

5 from 3 votes

This Paleo Almond Butter Banana Bread is soft, sweet, and full of nutty flavor. Made without grains, oil, or refined sugar, it’s a wholesome option for breakfast, a snack, or a little something sweet after dinner.

Prep Time10

Cook Time40

Cooling time10

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 277kcal

Author: Amanda McGillicuddy

Equipment

Mixing bowls
Whisk
Rubber Spatula
Parchment paper
Bread pan standard

Ingredients

1 ¾ cups Blanched almond flour (160 grams)
¾ cup Tapioca starch (90 grams)
2 teaspoon Baking powder See notes for GF/paleo
1 teaspoon Sea salt
1 teaspoon Ground cinnamon
1 rounded cup Mashed overripe banana 3 small or 2 large bananas, peeled and mashed (280 grams)
2 large Eggs
½ cup Maple syrup
½ cup Unsweetened almond butter Drippy and smooth (125 grams)
1 teaspoon Vanilla extract

Instructions

Preheat the oven to 350 F. Grease a standard 9-inch bread pan, line it with parchment paper, and set it aside.
In a mixing bowl, combine the dry ingredients (almond flour, tapioca starch, baking powder, sea salt, and cinnamon) and stir together until there are no lumps. Set aside.
In a large mixing bowl, mash the bananas using a fork. Measure out 1 rounded cup of mashed banana (or 280 grams) and discard the rest.
Combine the wet ingredients (mashed banana, eggs, maple syrup, almond butter, and vanilla) in the large mixing bowl and whisk together so that there are no lumps and everything is well incorporated.
Add dry ingredients to the bowl of wet ingredients and stir together until there are no lumps or streaks.
Transfer the batter to the lined bread pan and spread it evenly using a rubber spatula. Place the bread in the oven and bake for 35-40 minutes, or until a toothpick can be inserted into the center and come out cleanly. Turn the oven off and let the bread sit inside the oven for an additional 5 minutes with the heat off and the oven door cracked.
Remove the bread from the oven and allow it to cool for about 10 minutes before using the parchment paper to lift the bread from the pan. Serve immediately or store at room temperature for 4-5 days. Allow the bread to cool fully before placing it in an airtight container or Ziploc bag.

Notes

- When lining the bread pan with parchment paper, leave two tabs of parchment paper on either side of the bread pan. These can be used to lift the bread from the pan so that it can be removed easily.

- Mashed bananas should be measured in a very full (rounded) cup or 280 grams mashed.

- Try using unsweetened peanut butter in place of almond butter and add in some chocolate chips for a fun variation!
- Baking powder can contain corn, gluten, and/or aluminum; however, it is easy to make baking powder by combining 1 part baking soda and 2 parts cream of tatar. Mix well, measure out what you need, and store the remainder in an airtight container at room temperature.

Storage: This banana bread can be stored at room temperature. Allow the bread to cool fully before placing it in an airtight container or Ziploc bag. This will help prevent condensation from making the bread soggy. Consume within 4-5 days for best quality.
To freeze, allow the bread to cool, slice it, and then place it in a resealable freezer bag with parchment paper between each slice. Doing this will allow you to pull individual slices from the freezer. Just pop a frozen slice into the microwave and warm on high for about 30 seconds. Frozen banana bread will be good for about 2 months in the freezer if properly sealed and stored.

Nutrition