Ripe, mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch build a tender, slightly nutty crumb that holds together beautifully once sliced. A touch of cinnamon and vanilla warms up the flavor, and a handful of chopped walnuts folded in at the end gives every bite a little crunch. The batter comes together in two bowls with no fuss, then bakes up into a deep golden top that pulls cleanly from the pan. It's a straightforward, from-scratch loaf where you control exactly what goes into it, which makes it easy to keep on the lighter, low-sodium side without sacrificing that classic banana bread flavor. Cool it fully before slicing for the cleanest cut and the best texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, ground cinnamon, and salt until evenly combined with no visible lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
