Vegan Banana Bread with Almond Flour Recipe
A tender, nutrient-rich banana bread made with almond flour. No gluten, no dairy, no problem. Just one moist miracle loaf.
Ingredients
- 3 overripe bananas about 1¼ cups mashed
- 2 cups almond flour
- ½ cup almond milk
- ¼ cup maple syrup
- 1 tablespoon flaxseed meal
- 3 tablespoons water for flax egg
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: ¼ cup chopped almonds or chocolate chips go crazy
Instructions
- Preheat oven to 350°F (175°C). Line your loaf pan with parchment or grease it like you mean it.
- Make your flax egg: Mix flaxseed meal with water. Let it sit 5 minutes. It thickens, like your patience when hungry.
- In a large bowl, mash bananas with a fork. Add maple syrup, almond milk, vanilla, and the flax egg. Whisk until smooth.
- Add almond flour, baking soda, salt, and cinnamon. Stir gently. This is banana bread, not arm day.
- Fold in chopped almonds or chocolate chips if you're feeling extra (you are).
- Pour into prepared loaf pan and level the top like your eyebrows.
- Bake 50–55 minutes. Toothpick test: clean means done.
- Cool for 10 minutes, then transfer to wire rack to finish cooling—or eat warm and burn your tongue like a rebel.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 235
- Total Fat: 16 g
- Saturated Fat: 1.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
🌿 Vitamins and Minerals (Per Serving)
- Magnesium: 12%
- Iron: 8%
- Vitamin E: 10%
- Potassium: 9%
- Calcium: 6%
💡 Additional Notes/Tips
- Use super spotty bananas—the kind that look like they’re texting their ex.
- Want it sweeter? Add 2 tablespoons coconut sugar or extra maple syrup.
- This freezes well, assuming you don’t inhale it first.
- Pairs beautifully with coffee, almond butter, or your latest life crisis.
- For muffins, divide into a muffin tin and bake for 25 minutes.