📝 About This Recipe
This isn't just a gluten-free alternative; it’s a sophisticated, moisture-rich loaf that rivals any traditional bakery offering. By utilizing finely ground almond flour, we achieve a tender, buttery crumb that perfectly complements the deep caramel notes of overripe bananas. It is a dense, nutrient-packed breakfast staple that feels like an indulgence while remaining naturally grain-free and refined sugar-friendly.
🥗 Ingredients
Wet Ingredients
- 3 large Overripe Bananas (heavily spotted or black for maximum sweetness)
- 3 Large Eggs (at room temperature)
- 1/4 cup Maple Syrup (grade A or B)
- 1/4 cup Coconut Oil (melted and slightly cooled)
- 2 teaspoons Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Apple Cider Vinegar (helps with leavening)
Dry Ingredients
- 3 cups Super-Fine Almond Flour (blanched, not almond meal)
- 1 teaspoon Baking Soda
- 1.5 teaspoons Cinnamon (ground Ceylon is preferred)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
Mix-ins and Topping
- 1/2 cup Walnuts (roughly chopped)
- 1/3 cup Dark Chocolate Chips (dairy-free if desired)
- 1 small Extra Banana (sliced lengthwise for the top garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with coconut oil and line it with a strip of parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large mixing bowl, peel the three overripe bananas and mash them thoroughly with a fork or potato masher until they reach a smooth, liquid-like consistency with very few lumps.
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3
Whisk the room-temperature eggs into the banana mash one at a time until fully incorporated.
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4
Add the maple syrup, melted coconut oil, vanilla bean paste, and apple cider vinegar. Whisk vigorously until the wet mixture is cohesive and slightly frothy.
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5
In a separate medium bowl, sift together the almond flour, baking soda, cinnamon, sea salt, and nutmeg to remove any clumps and ensure even distribution of the leavening agent.
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6
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no dry streaks of flour remain; do not overmix, as almond flour can release its oils if handled too roughly.
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7
Gently fold in the chopped walnuts and chocolate chips if using, distributing them evenly throughout the batter.
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8
Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
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9
Place the two halves of the extra banana on top of the batter, cut-side up, pressing them down very lightly. This creates a beautiful, professional bakery aesthetic.
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10
Bake on the center rack for 50 to 60 minutes. At the 35-minute mark, check the loaf; if the top is browning too quickly, tent it loosely with aluminum foil.
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11
The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs, and the top feels firm to the touch.
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12
Remove from the oven and allow the bread to cool in the pan for at least 20 minutes. This is crucial for almond flour breads as they need time to 'set' their structure.
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13
Use the parchment paper handles to lift the loaf onto a wire cooling rack. Let it cool completely before slicing for the best texture.
💡 Chef's Tips
Use 'super-fine' blanched almond flour rather than almond meal to avoid a gritty, sandy texture. If your bananas aren't ripe enough, bake them in their skins at 300°F for 15 minutes until black before using. Avoid over-mashing the bananas if you prefer small 'pockets' of fruit, but a smooth mash provides the best rise. Ensure your eggs are at room temperature; cold eggs can cause the melted coconut oil to solidify into clumps. Store leftovers in the refrigerator; almond flour contains high moisture and healthy fats which can spoil at room temperature after 2 days.
🍽️ Serving Suggestions
Serve toasted with a generous smear of salted grass-fed butter or almond butter. Pair a warm slice with a dollop of Greek yogurt and a drizzle of honey for a high-protein breakfast. Enjoy alongside a hot cup of Earl Grey tea or a dark roast pour-over coffee. Top with a sprinkle of flaky sea salt to contrast the sweetness of the chocolate and bananas. Serve chilled as a dense, cake-like snack during afternoon tea.