Description
This Flourless Banana Bread recipe is a moist and delicious treat that uses ripe bananas and almond butter as the base, making it naturally gluten-free and packed with rich flavor. Sweetened with honey or maple syrup and flavored with vanilla and cinnamon, this bread is perfect for a healthy snack or breakfast. Optional chocolate chips add a delightful touch of sweetness, and the banana topping creates a beautiful presentation.
Ingredients
Scale
Banana Bread Batter
- 3 ripe bananas
- 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)
Topping
- 1 ripe banana, sliced lengthwise
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the 3 ripe bananas thoroughly until smooth to create a perfect base for the bread.
- Combine Wet Ingredients: Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth.
- Add Dry Ingredients: Mix in the baking soda, cinnamon (if using), and a pinch of salt to the wet mixture. Stir well to incorporate evenly.
- Fold in Chocolate Chips: If desired, gently fold in the chocolate chips to add a burst of chocolate flavor inside the bread.
- Pour and Smooth Batter: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for an even bake.
- Add Banana Topping: Slice the extra banana lengthwise and carefully place the slices on top of the batter for an attractive decorative touch.
- Bake: Bake the banana bread in the preheated oven for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- For extra moisture, you can substitute the almond butter with peanut butter or sunflower seed butter.
- Omitting chocolate chips will keep the bread healthier and less sweet.
- This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated up to one week.
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Use parchment paper lining for easier removal and cleaner loaf edges.
- Optional cinnamon adds warmth but can be left out if preferred.
- Check the bread around 50 minutes to avoid over-baking, as ovens may vary.
