Ingredients:

  • 2 ½ cups (240g) finely ground blanched almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 tablespoons (15g) arrowroot flour or cornstarch (optional)
  • 3 medium (about 1 ¼ cups mashed) ripe bananas
  • 2 large eggs
  • ⅓ cup (80ml) pure maple syrup

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper or grease it thoroughly to prevent sticking.
  2. In a large mixing bowl, thoroughly mash the ripe bananas until smooth. Add the two large eggs and the pure maple syrup, then whisk everything together until well combined and a uniform mixture is formed.
  3. To the same bowl containing the wet ingredients, add the finely ground blanched almond flour, baking soda, fine sea salt, and the optional arrowroot flour (or cornstarch).
  4. Using a spatula or wooden spoon, gently stir all the ingredients together until they are just combined and no dry streaks of flour remain. Be careful not to overmix the batter.
  5. Pour the prepared batter evenly into the lined or greased loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be a beautiful golden brown.
  6. Allow the almond flour banana bread to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve once cooled.