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A slice of almond flour banana bread on a small plate beside the loaf.

Easy Almond Flour Banana Bread

A banana loaf made with ripe bananas and superfine blanched almond flour. Provisional formula; kitchen-test the ingredient weights, bake window, and crumb before publishing.
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Prep Time 15 minutes
Cook Time 50 minutes
15 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients

  • 2 1/4 cups superfine blanched almond flour 270 g
  • 1 1/2 teaspoons baking powder 6 g
  • 1/4 teaspoon fine salt about 1.5 g
  • Optional: 1/2 teaspoon ground cinnamon

Wet ingredients

  • 2 very ripe bananas peeled and mashed (about 225 g or 1 cup)
  • 2 large eggs room temperature
  • 1/3 cup packed light brown sugar 67 g
  • 1/4 cup unsalted butter 56 g, melted and cooled
  • 1 teaspoon vanilla extract

Equipment

  • 1 Light-colored 9-by-5-inch metal loaf pan Pan size and material are part of the test formula
  • 1 Digital Kitchen Scale Weigh the banana mash and almond flour
  • 1 Large mixing bowl For the wet ingredients
  • 1 Medium mixing bowl, For the dry ingredients
  • 1 Whisk, Mix the wet and dry ingredients
  • 1 Rubber spatula Fold the batter and scrape the bowl
  • 1 set Measuring cups and spoons For ingredients not weighed
  • 1 sheet Parchment paper Leave overhang on the long sides
  • 1 Wire cooling rack Cool the loaf completely before slicing
  • 1 Toothpick or cake tester Check the center near the end of baking

Method
 

  1. Heat the oven to 350°F (175°C). Line a light-colored 9-by-5-inch metal loaf pan with parchment paper, leaving an overhang on the long sides.
  2. Peel and mash the bananas. Weigh the mash; the provisional formula targets about 225 g (1 cup). Record the actual amount.
  3. In a medium bowl, whisk together the superfine blanched almond flour, baking powder, salt, and optional cinnamon.
  4. In a large bowl, whisk together the mashed banana, eggs, brown sugar, cooled melted butter, and vanilla until combined.
  5. Add the dry ingredients to the wet ingredients. Stir just until no dry pockets remain; the batter will be thicker than a wheat-flour batter.
  6. Scrape the batter into the prepared pan and smooth the top. Keep the first test loaf plain so you can assess the base formula.
  7. Bake for a provisional 45–55 minutes, beginning to check near 45 minutes. A tester inserted in the center should come out without wet batter. If the top gets deeply golden before the center is done, tent it loosely with foil.
  8. Rest the loaf in the pan for 15 minutes. Transfer it to a wire rack and cool completely before slicing.

Notes

TEST DRAFT ONLY: This formula has not been kitchen-tested. The starting formula uses about 225 g (1 cup) of peeled, mashed banana, 270 g of superfine blanched almond flour, and a light-colored 9-by-5-inch metal loaf pan. Record the banana weight and almond flour brand during testing.
Almond flour: Use finely ground blanched almond flour, not coarse almond meal. Almond flour behaves differently from wheat flour and is not a one-for-one substitute.
Banana weight: Weigh the peeled, mashed fruit. The starting formula targets about 225 g; do not assume every pair of bananas weighs the same.
Doneness: The 45–55-minute bake window is provisional. Begin checking near 45 minutes. A center tester should come out without wet batter. Tent the top loosely with foil if it browns before the center is done.
Cooling: Rest the loaf in the pan for 15 minutes, then move it to a rack and cool completely before slicing. The provisional WPRM total includes the 15-minute pan rest but not the full rack-cooling time.
Variations: Test the plain base loaf first. Do not add chocolate chips, nuts, or other substitutions until the base formula is evaluated.
Nutrition and yield: Confirm the actual slice count and serving size, then calculate nutrition from the final ingredient weights and brands. WPRM Servings is set to 8 per site convention; Advanced Servings stays blank.