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The Boat Shed Kitchen

Banana Almond Flour Bread

This banana almond flour bread is tender, naturally sweetened, and gluten-free—perfect for breakfast or a wholesome snack. Made with ripe bananas, almond flour, and a touch of cinnamon, it's as nourishing as it is delicious.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 3 eggs
  • 1/2 cup cottage cheese
  • 3 tablespoons maple syrup adjust to taste if you want sweeter
  • 2 teaspoons vanilla extract
  • 2 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • Optional mix-ins: walnuts chocolate chips, or blueberries

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line a loaf pan with parchment paper and grease the sides.
  3. In a large bowl, mash bananas and mix with eggs, cottage cheese, maple syrup, and vanilla until smooth.
  4. Stir in almond flour, baking soda, and cinnamon until fully combined
  5. Fold in any optional mix-ins like walnuts or blueberries.
  6. Pour batter into the loaf pan and bake for about 50 minutes.
  7. Cover with foil after 30 minutes if browning too fast.
  8. See full steps with tips & photos → https://theboatshedcafe.com/banana-almond-flour-bread/

Notes

  • The bread will be soft and moist—perfect for slicing once fully cooled.
  • Store at room temp for 2 days or in the fridge for up to 5 days.
  • Freezes well: slice and wrap individually before freezing.