Almond Flour Banana Bread
This vegan almond flour banana bread is moist, tender, and naturally gluten-free. Three ripe bananas make it wonderfully sweet and fragrant, while the almond flour gives it a soft, dense crumb that melts in your mouth. Studded with chocolate chips throughout and on top, it bakes into the kind of loaf you will want to slice warm straight from the oven. No eggs, no dairy, made with oat milk and wholesome ingredients all the way through. Also try my Almond Flour Chocolate Cake, Almond Flour Cupcakes, or Banana Bread in Air Fryer.
Eggless Dairy-Free Gluten Free Banana Bread
This Vegan and Gluten Free Almond Flour Banana Bread is moist and easy to make.
Ingredients
- 3 Ripe Bananas, mashed 1 ¼ cup (310 g)
- 1/2 cup (100 g) Superfine Granulated Sugar
- 1/4 cup (60 ml) Oat Milk
- 2 ¾ cup (275 g) Almond Flour
- 1/2 cup (60 g) Corn Starch
- 2 tsp (8 g) Baking Powder
- 1/3 cup (75 g) Chocolate Chips + for toppings
Instructions
- Preheat oven to 350oF (180oC).Line a loaf pan 4.5 x 8.5 inch (11 x 22 cm) with parchment paper liners. Set aside.
- Place bananas in a large bowl and mash with a potato masher or fork.
- Then, add sugar and oat milk. Whisk until sugar is completely dissolved.
- Add almond flour, corn starch, baking powder and chocolate chip. Mix well.
- Transfer batter to loaf pan. Top with chocolate chips
- Bake in preheated oven to 350oF (180oC), rack middle position, 45-50 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let loaf cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
