Gluten-Free Banana Bread with Almond Flour

This banana bread swaps wheat flour out entirely for almond flour, which bakes up denser and richer than a traditional loaf while still holding together well once it's fully cooled. The riper and more speckled the bananas, the sweeter and more flavorful the finished loaf will be.

Three ripe bananas do most of the sweetening, so the honey or maple syrup in the batter is there mostly for balance rather than as the main sweetener. Because almond flour, eggs, and bananas are the backbone of the recipe, this loaf is naturally gluten-free without any flour blend or substitution needed.

Let it cool completely in the pan before slicing, since almond flour loaves are more delicate warm than wheat-based ones. Store leftovers wrapped tightly, since almond flour loaves can dry out faster than wheat-based ones.