Eggless Gluten Free Almond Flour Banana Bread

Total time1 hr 25 min

Prep time15 min

Cook time55 min

Eggless Gluten Free Almond Flour Banana Bread

Mashed ripe bananas bring natural sweetness and moisture to this loaf, while a blend of almond flour and tapioca starch builds a tender, deeply satisfying crumb. A touch of cinnamon and vanilla rounds out the flavor, and a hit of apple cider vinegar helps the batter rise into a soft, golden-topped loaf. Chopped walnuts fold in for optional crunch, and the whole thing bakes low and slow until the edges pull cleanly from the pan. Sliced thick and cooled completely, it's the kind of banana bread that tastes rich without any fuss. This one is a great fit for an egg free kitchen, easy to make ahead and just as good toasted the next day.

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Ingredients

10 servings

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 tbsp tapioca starch
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
3 medium very ripe bananas, mashed (about 1 ¼ cups)
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¼ cup brown sugar, packed
3 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1 tbsp apple cider vinegar
½ cup chopped walnuts (optional)

Instructions

1
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.
2
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.

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