Easy Gluten Free Breakfast Almond Flour Banana Bread Recipe

My banana bread recipe is a healthy twist on an old favorite. Bursting with banana flavor, this breakfast bread is made with almond flour and is paleo & keto friendly. This is Almond flour banana bread recipe is easy to whip up in a pinch!

Table of Contents

• An Easy Staple for a Healthy Breakfast
• Download My Free Guide to Gluten Free Baking
• Tips
• What You’ll Need
• Tools Needed
• How To Make Almond Flour Banana Bread
• Other Recipes That Are Sourdough:
• Printable Recipe Card

An Easy Staple for a Healthy Breakfast

Banana bread was never my favorite baked good, believe it or not I actuality had a high amount of dislike for the little loaf. So how did I go from dislike to absolutely loving banana bread? Well for starters 3 years ago I tried making banana bread for the first time; on a day I was low on ingredients in my pantry to make breakfast for my family.

There’s something about when you recreate certain foods at home they just taste better, made with fresher ingredients, healthy fats and LOVE! I’ve been hooked ever since.

I started cooking and baking with gluten free options, I decided to take my banana bread recipe and completely remove the gluten from it. And make with my own special blend of all-purpose gluten free Flour. One of the amazing this about this flour blend is that you can literally use it for everything!

Download My Free Guide to Gluten Free Baking

Tips

• Use Ripe bananas, it has more flavor and will taste less starchy, and bitter is you used regular yellow/greenish bananas.
• Grease your pan well so the loaf won’t stick to the bread pan after baking.
• Cut down the center of the batter once it’s panned for a controlled rise, if not the batter will rise up in a unflattering manner and make it hard to cut.
• Always check the loaf doneness with a skewer or toothpick, gently insert it in the loaf if it comes out clean… it’s done.

What You’ll Need

• Almond Flour: Buy fine or super fine blanched almond flour.
• Sorghum Flour: I choose sorghum for the naturally flavor it gives to baked goods.
• Eggs: Be sure to use good quality eggs, I used pastured raised eggs
• Tapioca Starch: use finely milled tapioca starch for the best results.
• Vanilla Extract: Very important don’t skip this item.
• Organic Coconut Sugar: skip the sugar or use any sugar replacement with a 1:1 ratio.
• Baking Powder: very important Needed for rising.
• Salt: I use Himalayan pink salt for everything.
• Milk: Swap out for plant based milk using the same ratio if needed.
• Ripe Bananas: The best for banana bread

Tools Needed

• Oven
• Electric Mixer, Wooden Spoon or Silicon Mixing Spatula
• 9×5 Loaf Baking Pan
• Large Mixing Bowl
• Knife
• Potato Masher, Fork or if you don’t mind getting dirty use your hands to mash

How To Make Almond Flour Banana Bread

Using a small saucepan add butter to the pan and heat on medium till milk solids appear and turn brown. Remove from heat and allow to cool.

Add all your dry ingredients to a mixing bowl and mix well.

Mash up your bananas separately then add to your bowl of dry ingredients, then all your wet ingredients and mix together, then place batter in a well-greased bread pan.

Place in a preheated oven at 335 degrees for 1 hour till fully cook and toothpick comes out clean.

Allow to cool on a baker’s rack for 10 mins then, turn over and left bread gentle come out the pan on to the baker’s rack to completely cool down.

Other Recipes That Are Sourdough:

• Sourdough Pie Crust 
• Sourdough Lemon Blueberry Muffins
• Sourdough Cinnamon Rolls
• Sourdough Discard Sugar Cookies 

 If you tried this recipe and liked it give it five stars

Printable Recipe Card

Gluten Free Almond Flour Banana Bread

Parvati Humhara

Simple yet delicious moist and soft banana bread recipe with perfectly ripe bananas, almond flour and browned butter that gives a twist to this classic loaf!

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine American

Servings 8

Calories 162 kcal

Equipment

• Oven
• Mixing Bowl
• Bread Pan Muffin tin
• Whisk
• Potato Masher or use your hands

Ingredients

  

• 3 Cup Almond Flour
• 1 Cup Sorghum Flour
• 1 ½ cup Tapioca Flour Substitute with cornstarch or potato starch
• 4 Banana 1 for Garness
• 1 tbsp Baking Powder
• 1 tsp Himalayan Pink Sea Salt
• 1 cup Coconut Sugar Substitute with cane sugar, maple syrup or honey
• 2 tbsp Vanilla Extract substitute with banana or almond extract
• 2 cup A2 Milk use as much to get a muffin batter consistency
• ½ cup Butter Substitute with avocado oil or ghee
• 3 eggs Eggs

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Instructions

 

• Using a small sauce pan add butter to the pan and heat on medium till milk solids appear and turn brown. Remove rom heat and allow to cool .
  1/2 cup Butter
• Add all your dry ingredients to a mixing bowl and mix well.
  3 Cup Almond Flour, 1 Cup Sorghum Flour, 1 1/2 cup Tapioca Flour, 1 tbsp Baking Powder, 1 tsp Himalayan Pink Sea Salt, 1 cup Coconut Sugar
• mash up your bananas separately then add to your bowl of dry ingredients , then all your wet ingredients and mix together , then place batter in a well greased bread pan.
  4 Banana, 2 tbsp Vanilla Extract, 3 eggs Eggs, 2 cup A2 Milk
• Place in a preheated oven at 335 degrees for 1 hour till fully cook and tooth pick comes out clean.
• allow to cool on a bakers rack for 10 mins then , turn over and left bread gentle come out the pan on to the bakers rack to completely cool down.

Notes

• Bake at 335 degrees for 1 hour for the best results. Alternatively Bake at 350 degrees for 45 minutes or until a tooth comes out clean when inserted.
• Use highly ripe bananas for the greatest flavor and use less sugar
• Almond flour is very thick and dense it can make your baked goods to cakey and dry. If the proper ratio of flours and starches isn’t used. Remember to stick to the recipe amounts

Keyword Breakfast, Gluten Free, Gut Friendly, Healthy, Quick Breakfast

I love hearing from you! don’t forget to share your experience making this recipe, with me on YouTube or Instagram @agoodwifeparvati So I can share it too!