Almond Flour Banana Bread

It was delicious! However I replaced half the almond flour with a churro protein powder and added more cinnamon. My husband gobbled it up and I only got a couple slices.

Great recipe! Like many reviews, I knew it would be bland without something extra. I added a tablespoon of honey, a teaspoon of cinnamon, a full teaspoon of vanilla & half a teaspoon of almond extract. I also used flax eggs & folded in a cup of blueberries. It was done after about 50-55 minutes. Patience is the key with this recipe. Like a lot of almond flour recipes, the loaf really does need time to set up. I let it cool in the pan for a few hours before removing & waited until the next day to slice the loaf. Hubby loved it! This is my go-to recipe for almond flour banana bread. 🙂

Un goût léger de banane. C'est très bon. On peut ajouter ce que l'on veut.

Super easy and quick. I added 1 1/2 tbsp of honey to the mixture because people were saying it was a little bland, and the sweetness was perfect! Very moist, even after baking for an hour, but it was a very yummy moist.

Followed the recipe exactly, and it was still sludge after baking for almost 90 minutes. The flavor was bland at best, it almost tasted a little bit bitter.

Add some agave syrup

Not bad! Followed recipe as written. It isn't as sweet as others I've made, but I was looking specifically for a healthier version, so I wasn't surprised at the lack of sweetness. Nevertheless, I can see how it would take some getting used to. I should also add I'm a sucker for any recipe that only requires one bowl. Update: tried again with half flax eggs, a spoonful of extra flax, and 1 tbsp of honey and it was nicer.

After reading the comments I doubled the vanilla extract and added some cranberry pomegranate sugar (interesting find at a vendor show). I still think it was a bit bland. Definitely tastes healthy. Probably would be best served with a little butter on top.

Enjoyed the simplicity of making this.

Tried out several different healthy banana bread/muffin recipes, playing with them over the last two months, and this is the closest to the one I use. Main difference is adding some pumpkin pie spice and I use half almond flour/half oat flour, seems to work better for texture. I also add nuts (pecans or walnuts or shaved almonds.) Otherwise follow directions as listed. Oh, I also cooked them for about a half hour as muffins rather than bread, just because muffins work better for me as I can freeze them and eat them for nearly two weeks as my breakfast.

Adding 1/2 tbsp-1 tbsp of Organic Blue Agave Syrup, and about 1/2 tbsp of cinnamon sugar is an absolute game changer for this recipe! Highly recommend with these small tweaks! I did have to bake mine for about an hour and 20 minutes to get to the consistency that I liked which is still a moist inside, but a nice, crisp outside. I will add that it was slightly bland, but overall, not a bad taste at all for such a simple recipe!

Used Bob's red mill egg replacer. Couldn't get it to firm up. Baked for 53 minutes. It was brown on the outside but mush in the middle. Will try refrigerating like the recipe suggests and update review if it helps.

Well, I could eat half the loaf in one go. (My husband took it away, so I didn't.) I used 3 large very ripe bananas and that made it a bit too sweet for me.

Quick, simple and delicious

Wow I’m amazed that a simple recipe could taste this good. I used Almond meal instead of Almond flour but it was still really good…

Add spices such as cinnamon