Healthy gluten-free almond flour banana bread made with a combination of almond flour, oat flour, and no added sugar. This bread is full of healthy fats, fiber and sweetened only with bananas making it perfect for breakfast or a balanced snack.
1 ½ cups almond flour
1 ½ cups oat flour
⅓ cup ground flax
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups pureed banana (4 very ripe bananas)
1 ½ teaspoons vanilla extract
1 banana for topping (optional)
Preheat oven to 350°F. Line a 8 ½ x 4 ½ inch pan with parchment paper or spray lightly with avocado oil spray to prevent sticking.
In a large bowl, combine the almond flour, oat flour, ground flax, baking soda, salt and cinnamon.
Puree bananas in a high-speed blender (or mash until completely smooth). Measure out 1 1/2 cups into a medium bowl. Wisk in the eggs and vanilla extract.
Pour the banana mixture into the bowl of flour, a gently fold the mixture until just combined – careful not to over mix. Pour the batter into the lined baking dish. Slice a banana down the vertically down center and place on top the banana bread, if desired.
Bake 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes, then remove and transfer to a wire rack to finish cooling completely.
The banana bread can be kept in the in an airtight container for 4 days or frozen in slices and kept in the freezer for 3 months.