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Flourless Banana Nut Bread

Steven
This flourless banana nut bread is made with almond flour, ripe bananas, and walnuts, delivering a moist, naturally sweet loaf that tastes just like the real thing. It's gluten-free, requires just one bowl, and comes together in under an hour.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 235 kcal

Equipment

  • 9x5-inch loaf pan - Standard size (23x13 cm)
  • Large mixing bowl
  • Fork or potato masher - For mashing bananas
  • Whisk or hand mixer
  • Rubber spatula
  • Parchment paper - For lining the loaf pan
  • Wire cooling rack
  • Measuring cups and spoons
  • Sharp knife and cutting board - For chopping walnuts
  • Toothpick or skewer - For testing doneness
  • Aluminum foil - Optional, for tenting the loaf

Ingredients
  

  • 3 very ripe bananas - about 300g or 10.5 oz, mashed, heavily speckled with brown spots
  • 2 cups blanched almond flour - 192g, packed, finely ground, not almond meal
  • 3 large eggs - at room temperature
  • 3 tablespoons honey or pure maple syrup - 63g
  • 3 tablespoons unsalted coconut oil or melted butter - 42g, plus more for greasing the pan
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda - fresh, test by adding to vinegar to ensure it bubbles
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 cup raw walnuts - 100g, roughly chopped, divided (reserve 2 tablespoons for topping)
  • 1 tablespoon maple syrup - optional, for a sweeter loaf

Optional Add-Ins and Variations

  • ½ cup dark chocolate chips - 85g, fold in with walnuts for a dessert version
  • 1 cup pecans - roughly chopped, substitute for walnuts
  • 3 tablespoons natural peanut butter - swirled into the batter before baking
  • ½ teaspoon ground nutmeg - for a spiced version
  • ½ teaspoon ground ginger - for a spiced version
  • ½ cup fresh or frozen blueberries - fold in with walnuts
  • ¼ cup unsweetened shredded coconut - 20g, for a tropical twist

For Serving

  • almond butter or peanut butter - for spreading on slices
  • cream cheese - for spreading with a pinch of cinnamon
  • vanilla ice cream - for serving as dessert
  • fresh bananas - sliced, for topping
  • caramel sauce - for drizzling over slices
  • Greek yogurt and fresh berries - for a balanced breakfast plate

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or butter and line with parchment paper, leaving overhang on two sides for a sling.
  • Mash bananas thoroughly in a large mixing bowl with a fork or potato masher until smooth with only a few small lumps remaining. You should have about 1 to 1¼ cups (280-300g).
  • Add room temperature eggs, honey or maple syrup, melted coconut oil or butter, and vanilla to the mashed banana. Whisk until smooth and slightly frothy.
  • Add almond flour, baking soda, cinnamon, and salt. Stir with a spatula until a thick, cohesive batter forms. Do not overmix; a few small lumps are fine.
  • Reserve 2 tablespoons of chopped walnuts for topping, then fold the remaining walnuts into the batter until evenly distributed.
  • Transfer batter to prepared loaf pan, spread into an even layer, and smooth the top. Sprinkle reserved walnuts over the top.
  • Bake on center rack for 45-55 minutes until deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 30 minutes if browning too quickly.
  • Cool in pan for 15 minutes, then use parchment sling to lift loaf onto a wire rack. Cool completely for 20-30 minutes before slicing.

Notes

  • Use the ripest bananas possible. Black-spotted or even all-black peels are ideal. The more caramelized the natural sugars, the sweeter and more flavorful your bread will be.
  • Measure almond flour correctly. Spoon it into the measuring cup and level it off rather than scooping directly from the bag to avoid a dense, dry loaf.
  • Room temperature eggs are important. Cold eggs can cause coconut oil or melted butter to solidify when mixed, leading to an uneven batter.
  • Test for doneness with a toothpick. Almond flour bread can look done on the outside while still being underbaked in the center, so always test before pulling it from the oven.
  • Let it cool completely. Almond flour bread firms up significantly as it cools, and cutting into it too early will give you a wet, gummy interior.
  • Use blanched almond flour, not almond meal. Almond meal is coarser and made from whole almonds with the skin on, producing a denser, grainier texture. Blanched almond flour is finely ground and gives a much better crumb.
  • Don't open the oven door before the 40-minute mark, as this can cause the center to sink.
  • For muffins, divide batter evenly into a standard 12-cup muffin tin lined with paper liners and bake for 20-25 minutes at the same temperature.
  • Store the cooled loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, refrigerate for up to 6 days, or freeze for up to 3 months.
  • To reheat, microwave individual slices for 20-25 seconds, or warm in a 300°F (150°C) oven for 8-10 minutes until heated through.
Keyword almond flour banana bread, banana nut bread without flour, flourless banana bread, gluten free banana bread, healthy banana bread