Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Almond Flour Banana Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Almond Flour Banana Bread is from for the LOVE OF COOKING , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ c. blanched almond flour
¼ c. arrowroot flour starch -- (optional -- not in original recipe)
1½ tsp. cinnamon
¼ tsp. ground nutmeg
1 tsp. baking soda
½ tsp. salt
3 ripe bananas totaling 1¼ c. once mashed
3 lg. eggs
½ c. maple syrup or honey or 3 T. Truvia
¼ c. plain whole milk yogurt (58g) or a dairy-free yogurt
1 tsp. vanilla
Directions:
Directions:
Preheat the oven to 350ºF.
Line a bread pan with parchment paper, or grease with butter or coconut oil.

In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch if using, cinnamon, nutmeg, baking soda, and salt.

In a medium bowl, mash the bananas. Then whisk in the eggs, maple syrup, yogurt, and vanilla extract. Whisk until thoroughly combined.

Add the wet ingredients to the dry ingredients, and stir until combined.
Pour the batter into a bread pan. Bake the bread, in the center of the oven, for 60 minutes, or until the center is firm. You can insert a toothpick in the center of the bread to check for doneness. The toothpick should come out clean when the bread is done.

Allow the bread to cool for at least 20-30 minutes. Remove the bread from the pan by lifting the parchment paper out of the pan.

Slice and enjoy. Store any leftover bread in a bag. Or, cut the bread and store the slices in a large air-tight container in the fridge for up to 5 days or in the freezer for at least a month. This bread makes for a great make-ahead breakfast option, too.
Personal Notes:
Personal Notes:
Cindy decided she was on a low carb Keto diet, so this was a recipe I found using her chosen flour substitute. Turned out it was pretty darn good.

I was never able to find arrowroot flour starch so just added a bit more almond flour and it turned out fine.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

41W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!