This gluten free, grain free, and dairy free almond butter banana bread recipe is a spin on your classic banana bread with a touch of sweetness and just a hint of nutty flavor.
I get it. You’re probably thinking, “Banana bread??” What’s so special about that? I guess there’s nothing special about plain old banana bread, itself, but this almond butter banana bread is definitely something you’ll want to try. It doubles as a dessert and hearty breakfast since it is packed with healthy fats, carbs, protein, and a bit of sweetness!
I love warming up a slice (or two, or three…) and spreading peanut butter or a drizzle of sweet honey on top. While I think the bread is best when it’s fresh out of the oven, I usually end up freezing half of the loaf once completely cooled and saving it for later.
Even after the bread has been frozen, it comes out perfectly moist once thawed and just as good as the original fresh portion. To thaw, simply leave out on your counter for a few hours or thaw in the refrigerator over night.
Tips for Making the Best Banana Bread
- Make sure to use very ripe bananas. They add an extra sweetness and make for a moist bread with plenty of banana flavor. You can also use frozen bananas that are brought to room temperature prior to baking. They’re actually very easy to work with and they produce a very moist banana bread.
- For mashing the bananas, you can use a fork, hand or stand mixer. (Note: Thoroughly mashed bananas make it easier to test the banana bread for doneness.)
- For the best texture, gently fold dry and wet ingredients together with a spatula without over mixing.
- To keep bread from drying out overnight, wrap it in plastic wrap while it is still slightly warm.
- You might want to add more dark chocolate chips to include inside of the bread (I opted for just a little as a topping).
*Recipe inspired by Paleo Running Momma
If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
Almond Butter Banana Bread
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Loading...This gluten free, grain free, and dairy free almond butter banana bread recipe is a spin on your classic banana bread with a touch of sweetness and just a hint of nutty flavor.
Ingredients
- 2 1/2 large overripe bananas, mashed
- 3 large eggs
- 1/2 cup smooth almond butter, unsalted
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1 cup walnuts
- 1/4 cup dark chocolate chips (for topping)
Instructions
Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
In a large bowl, combine the mashed bananas, eggs, almond butter, coconut sugar and vanilla. Whisk until smooth.
In a separate bowl, combine almond flour, tapioca flour, cinnamon, baking powder, baking soda and salt.
Gently stir the dry mixture into the wet ingredients until just combined without over mixing.
Carefully fold in the walnuts.
Transfer mixture to the prepared loaf pan and sprinkle dark chocolate chips over the top.
Bake for 55 minutes, uncovered. Check the loaf by inserting a toothpick near the center. If it comes out clean, it is done. If it is not, bake for another 10 minutes covered, until the bread is a golden brown and toothpick comes out clean.
Cool bread on a wire rack, and slice only when completely cooled.
Nutrition
-
361 Calories
-
28g Carbohydrates
-
26g Fat
-
5g Fiber
-
11g Protein
-
14g Sugar
Notes
Store leftovers loosely covered at room temperature for the first day, then refrigerate for up to a week after that. Bread can be frozen for up to three months. Thaw by leaving out for a few hours or in refrigerator overnight.
