Description
A delicious and healthy flourless banana bread made with almond butter, ripe bananas, and naturally sweetened with honey or maple syrup. This moist, gluten-free loaf is perfect for a nutritious snack or breakfast, with optional chocolate chips for added indulgence.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas (plus 1 extra for topping)
- 3 large eggs
- 1 cup (250g) almond butter (or peanut butter)
- 1/4 cup (60ml) honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon (optional)
- Pinch of salt
- 1/2 cup (85g) chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the 3 ripe bananas until smooth to create the base of the batter.
- Combine Wet Ingredients: Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and smooth.
- Add Dry Ingredients: Stir in the baking soda, cinnamon if using, and a pinch of salt. Mix thoroughly to incorporate all ingredients evenly.
- Fold in Chocolate Chips: Gently fold in chocolate chips if you wish to add a sweet, melty touch to the bread.
- Prepare Batter in Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Add Banana Topping: Slice the extra banana lengthwise and arrange the slices on top of the batter as a decorative and flavorful topping.
- Bake: Place the pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Using fully ripe bananas will provide the best natural sweetness and flavor.
- Almond butter can be substituted with peanut butter, but keep in mind it will alter the taste slightly.
- For a vegan version, replace eggs with flax eggs or a commercial egg substitute, though texture may vary.
- Chocolate chips are optional and can be omitted for a dairy-free or lower sugar option.
- Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
