Gluten-Free Almond Banana Bread

DESCRIPTION

This banana bread recipe uses almond flour which means it's naturally gluten-free and lower in carbs, but still has the comforting, familiar taste of grandma's banana bread. Perfect as a tasty breakfast or a filling snack!

INGREDIENTS

• 3 eggs
• 3 overripe bananas
• 200g almond flour
• 1 tbsp vanilla extract
• 1 tbsp monk fruit erythritol sweetener (optional)
• 1 tbsp cinnamon
• 1 tsp baking powder
• Pinch of salt
• 1-2 tbsp sliced almonds (optional)
• 1/2 banana, sliced lengthwise (optional)

INSTRUCTIONS

1. Preheat oven to 180°C / 350°F.
2. Lightly grease a loaf pan with coconut oil or cooking spray. Alternatively, line the pan with some parchment paper.
3. In a large mixing bowl, add bananas. Mash them well with a fork.
4. Add eggs, vanilla extract, monk fruit erythritol sweetener, cinnamon and salt to the bowl. Mix until combined.
5. Slowly add in almond flour and baking powder while continuing whisking. Mix until the almond flour is incorporated into the batter.
6. Transfer batter to loaf pan and top with half a sliced banana and sliced almonds. Bake for 45-50 minutes or until an inserted stick comes out clean.
7. Remove banana bread from oven and transfer to a cooling rack. Let cool completely before slicing. Enjoy!

NOTES

• Wait for the bread to cool completely before slicing and storing in an airtight container. They will keep in the fridge for 3-5 days or in the freezer for 1 month.
• If you want to make it pretty like in the photos, you can decorate the top of the banana bread with half a sliced banana and sliced almonds before baking. Feel free to top it with any other toppings you like.
• I only used 1 tbsp of monk fruit erythritol sweetener and it was sweet enough for me, but feel free to adjust the amount of sweetener according to your preference.
• You may substitute monk fruit erythritol sweetener with any other sweetener of choice.

© Chloe Ting Recipes – https://chloeting.com/recipes/gluten-free-almond-banana-bread