Almond Flour Banana Bread
- Serves
- Total time
- 65 min
- Heat
- 350°F / 175°C
- Per serving
- 242 cal
Diabetes-friendly Gluten-free Liver-friendly Low-carb Low-FODMAP Low-sodium and DASH Vegetarian
Contains: Eggs, Tree nuts
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 3 | ripe bananas | 354 g |
| 2 | large eggs | 100 g |
| 2 tsp | low-sodium baking powder | 8 g |
| 1 tsp | vanilla extract | 4 g |
| 1 tsp | ground cinnamon | 3 g |
| 2 cups | almond flour | 192 g |
| 2 tbsp | pure maple syrup | 40 g |
| 3 tbsp | coconut oil | 41 g |
| 1/2 cup | walnuts, chopped | 58 g |
Steps
- Heat. Heat the oven to 350°F (175°C) and line a 9 x 5-inch loaf pan.
- Mash. Mash the bananas, then whisk in the eggs, sweetener, fat and vanilla.
- Fold. Fold in the almond flour, baking powder and cinnamon until just mixed, then any add-ins.
- Bake. Bake 50 to 60 minutes.
- Cool. Cool 15 minutes in the pan before turning out.
Very ripe bananas bring sweetness and moisture, so less sugar is needed.
Use low-sodium baking powder and skip baking soda for a low-sodium loaf.
Done when: A skewer comes out clean; 200°F (93°C) in the centre.
Fixes
- Too wet in the middle?
- Bake 5 to 10 minutes more, tented with foil.
- Too dry?
- Use riper bananas; pull it at the first clean skewer.
Variations: Swirl in peanut butter.
Keeps: 3 days wrapped; freeze slices.
Estimated nutrition per serving
| Calories | 242 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 16 g |
| Fiber | 3.6 g |
| Net carbs | 12.4 g |
| Added sugar | 2.7 g |
| Fat | 19 g |
| Saturated fat | 4.8 g |
| Sodium | 16 mg |
| Potassium | 387 mg |
| Phosphorus | 140 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Mei C.