Almond Flour Peach Banana Bread

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Almond Flour Peach Banana Bread is a gluten-free version of my popular Peach Banana Bread, still made with no eggs, no dairy, and no refined sugar, but this time with almond flour and no oil.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-peach-banana-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 185.8kcal

Author: Carine Claudepierre

Ingredients

¾ cup Mashed Banana about 2 medium yellow/ripe bananas, peeled, mashed (note 1)
3 tablespoons Almond Butter (note 2)
⅓ cup Maple Syrup (note 3)
1 teaspoon Baking Soda
2 ½ cups Almond Flour (note 4)
½ cup All-Purpose Gluten-Free Flour + 1 tbsp to coat the peaches (note 5)
2 tablespoon Flaxseed Meal (note 6)
2 teaspoons Lemon Juice (note 7)
1 cup Peach Slices from a can, or fresh, cored, peeled, sliced, finely chopped unpeeled (note 8)

Optional for a boost of flavors

1 teaspoon Vanilla Extract
1 teaspoon Cinnamon

US Customary - Metric

Instructions

Before baking, remember that this is an egg-free, gluten-free almond flour bread. It won't be as fluffy as my peach banana bread. It will be much more moist, and dense, with some moisture around the fruit pieces
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
Peel and mash the bananas using a fork. Measure the exact amount required: 3/4 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later. Set aside.
Open the can of peach, drain over a sieve, discard juice.
Pat dry the peach slices with absorbent paper as much as you can - you want them as dry as possible, or the bread will stay underbaked in the spots where the fruit stays. Pack 1 cup of peach slices in a measuring cup, then place on a chopping board and use a sharp knife to chop into small pieces - about the size of a blueberry.
Place the pieces of peaches in a small bowl, add 1 tablespoons of gluten-free flour, and stir to coat. It will look like a messy paste, that's ok.
In a large mixing bowl, add the mashed bananas, maple syrup, almond butter, lemon juice, and vanilla extract if used. Whisk until well combined.
Stir in the almond flour, all-purpose gluten-free flour, flaxmeal, baking soda, cinnamon, and coated peach piece. ,
Stir with a rubber spatula until a very thick batter forms. The fruit will break in the dough that's ok. Don't worry about the batter being very thick, it has to be thick to firm up!
Transfer the batter into the loaf pan, sprinkle the top with sliced almonds.
Bake the bread on the center rack for 55-65 minutes at 350°F (180°C), Foil the loaf pan after 20 minutes, to prevent the top from browning too fast. Back until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it.
Let the bread cool down for 10 minutes in the pan.
Lift the hanging part of parchment paper to release the bread onto a cooling rack.
Let the bread cool for about 3 hour before slicing. If you slice it too early, it will be fragile and fall appart.
The bread firm up even more after spending time in the fridge.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 1: The riper the bananas, the sweeter the bread. I like bananas with dark spots.

Note 2: Or peanut butter or sunflower seed butter.

Note 3: Or agave syrup or coconut nectar.

Note 4: Make sure you use ultra-fine almond flour, not almond meal, or your bread will not firm up well and be grainy. To measure the almond flour, fill the scoop from the bag, lightly pack it in the cup, and sweep off excess. If you prefer a recipe using regular flour, make my peach banana bread.

Note 5: I bake with Bob's Red Mill gluten-free flour. If you use another blend, the result might be different, as each gluten-free flour blend is made of different flours, and some do not have added xanthan gum that helps firm up the bread.

Note 6: The recipe works without flaxmeal, but it helps bind the crumb and absorb moisture if you didn't dry the peach slices very well. You can swap for ground chia seeds.

Note 7: Or apple cider vinegar- this activates the baking soda and raises the bread a little.

Note 8: To succeed with this recipe, make sure you pat dry the peach slices as much as you can with absorbent paper. If you add too moist peach pieces, the bread will stay gummy and unbaked in those spots. You can use fresh peaches and dice them into small pieces. They will release less juice, which is easier to manage.

Storage: Store in the fridge in an airtight container for up to 4 days or freeze up to 1 month, sliced, thaw each slice the day before at room temperature.

Nutrition