This is our go-to banana bread recipe. With walnuts added it's so delicious. It's from IFoodReal. It's simple and makes for a great breakfast alternative. I sometimes sub some homemade oat flour with some of the almond flour. 

It will keep fine covered on the counter for a few days, after that, refrigerate or freeze.


  • 3 medium-large bananas 1 cup mashed very ripe bananas with brown spots
  • 3 eggs large
  • 1/4 cup any sweetener, we use maple syrup
  • 1/4 cup any mild oil or melted butter
  • 1 tsp pure vanilla extract 
  • 1 tsp cinnamon
  • 1 tsp baking soad
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups almond flour or combo with almond meal, it will be more dense with the almond meal


  • Preheat oven to 350°F, line a metal loaf pan with parchment paper. Set aside
  • In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
  • Add almond flour and stir and mix gently with spatula to combine.
  • Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
  • Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove bread from the loaf pan and let it cool completely. It really needs to be fully cool to keep its shape! Slice with a sharp serrated knife.