Ripe mashed bananas bring natural sweetness and moisture to this loaf, while almond flour and tapioca starch give it a tender, satisfying crumb without any wheat in sight. A hit of cinnamon and vanilla rounds out the flavor, and a splash of apple cider vinegar helps the loaf rise into a soft, springy texture. Chopped walnuts folded through the batter add a little crunch in every slice, and the top bakes up deep golden brown with that classic banana bread cracked ridge. It slices cleanly once fully cooled, making it a great grab-and-go breakfast or afternoon snack. This one is a solid pick for a dairy free kitchen, no special equipment or techniques required beyond a couple of mixing bowls and a loaf pan.
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)
