This Banana Nut Bread recipe is made for those that are health conscious, but still have a sweet tooth. Made from almond flour, they are paleo friendly and perfect for dessert, or even breakfast!
This is what happens when I buy two bundles of banana’s with the idea of having one for breakfast each day, but only actually end up eating…one banana.
I couldn’t let them go bad, now could I? So here we are – a Banana Nut Bread recipe that doesn’t make you feel like an overly stuffed sack of potatoes after eating. It’s made of grain-free flours and isn’t overly sweet (so yes, have another slice).
What truly makes this recipe a winner, though, is how easy it is! There’s no complicated steps, no fancy kitchen tools, and no wishing you hadn’t started because its taking too long. Its as simple as mixing the ingredients together and baking them in the oven.
What makes this Banana Nut Bread so good?
I brought this to a family dinner and when I told everyone what it was made out of people couldn’t believe it. Since it’s made from almond flour and no added white sugars, it’s gluten free, dairy free, and paleo friendly.
But trust me when I say you won’t know the difference! Because of the nut butter and maple syrup, it’s perfectly moist and fluffy on the inside. It might just be your next favorite dish to serve at potluck dinners. It was a hit at ours!
Plus, it’s basically guilt free. So that’s a plus.
Main Ingredients in Banana Nut Bread
Almond Flour – if you are sensitive to gluten, or are watching your carb intake, almond flour is my recommendation. It’s the best white flour sub because it still provides a moist, dense texture while remaining light and fluffy. Linking my favorite brand here.
Nut Butter – cashew butter, sunflower butter, almond butter, and natural peanut butter all work here to replace any need for oil.
Maple Syrup – the perfect natural sweetener.
Chocolate Chips – I used dark chocolate chips, specifically this brand because it’s low in sugar, but still sweet. But you can use whatever brand or chocolate type you prefer!
Chopped Pecans – or any nut that your heart desires!
How to Make Banana Nut Bread
It’s easy, I promise! All you need is two bowls, a loaf pan, and an oven.
First, you’ll place your bananas in a bowl and mash them up. You can use a fork, or (pro tip!) a potato masher. Just make sure they are nice and mashed, so only little chunks remain if at all. Mix in your nut butter, maple syrup, eggs, and vanilla. Set aside.
In a separate bowl combine your almond flour, baking soda, cinnamon, and salt. Slowly add your dry ingredients to your wet, stirring until just combined. Batter should be semi-thick, but still loose.
If you choose to use nuts and chocolate chips in this bread, fold them in.
Pour your batter into a parchment lined loaf pan and bake in the oven at 350 degrees for 45-50 minutes, or until a tooth pic comes out clean. It should be golden brown consistently on the top.
Banana Nut Bread
- Loaf pan
- 2 large overripe bananas (or 3 medium), mashed
- 1/3 cup peanut butter (or any nut butter)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp. salt
- 1/2 cup dark chocolate chips
- 1/2 cup chopped pecans
- Preheat oven to 350F and prepare a loaf pan with parchment paper or kitchen spray.
- Using a large bowl, mash your bananas. Whisk in your peanut butter, maple syrup, eggs, and vanilla until well combined.
- In a separate bowl, mix together your almond flour, baking soda, cinnamon, and salt until combined. Slowly mix your dry ingredients into your wet. Stirring until completely combined.
- Fold in your chocolate chips and chopped pecans. Pour into loaf pan and top with any leftover chocolate chips and pecans. Place in oven.
- Bake for 45-55 minutes, or until a tooth pic comes out clean. Bread should be consistently golden brown on top. Store at room temperate for up to 5 days, or freeze.
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