Are you ready to indulge in a deliciously moist and aromatic treat that won't derail your healthy eating goals? Say hello to our Cinnamon Banana Bread, a delightful Paleo and gluten-free recipe that’s not just a feast for your taste buds but also incredibly simple to whip up! With just a handful of wholesome ingredients, you can create a loaf that perfectly balances the sweetness of ripe bananas with the warm, comforting spice of cinnamon. Whether you’re enjoying it for breakfast, a snack, or dessert, this guilt-free banana bread is sure to become a staple in your kitchen. Don’t miss out on the chance to elevate your baking game—read on for the full recipe and tips!
Ingredients
- 3 ripe bananas
- 3 eggs
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, ensuring the sides are fully covered for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they reach a smooth, creamy consistency with minimal lumps.
- Add the eggs to the mashed bananas and whisk together until well combined and slightly frothy.
- Incorporate the almond butter and vanilla extract into the banana-egg mixture, stirring until the ingredients are fully integrated and create a smooth batter.
- In a separate bowl, combine the almond flour, baking soda, ground cinnamon, and salt. Whisk these dry ingredients together to ensure even distribution.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Optional: Sprinkle additional cinnamon on top of the batter for extra flavor and visual appeal.
- Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes.
- Carefully lift the bread out of the pan using the parchment paper edges and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
Tips
- Use Ripe Bananas: The riper the bananas, the sweeter your bread will be! Look for bananas with plenty of brown spots for optimal flavor.
- Measure Ingredients Accurately: For the best results, ensure you measure your almond flour and other ingredients accurately. Too much flour can make the bread dense.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough texture.
- Add Mix-Ins: Feel free to customize your banana bread! Consider adding walnuts, chocolate chips, or dried fruits for extra flavor and texture.
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. A toothpick inserted into the center should come out clean when it's done.
- Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps it set and makes for cleaner slices.
- Storage Tips: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3-4 days, or refrigerate it for up to a week.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 8g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 55mg
