The Best Healthy Banana Bread

My ride-or-die healthy banana bread! One bowl. No fuss. Just the good stuff. It’s naturally sweet, super moist (yeah, I’m saying it), and bakes up with a golden crust and tender crumb every single time. Almond flour keeps it light and decadent, ripe bananas bring the sweetness, and the whole thing comes together with minimal effort – totally gluten, dairy and refined sugar free.

Spoon it into a loaf tin, bake till golden, then slice it up and do your thing: eat it plain, toast it, slather it with nut butter or actual butter — flakey salt optional, but encouraged. Make it once, and you won’t bother with another healthy banana bread recipe again (because it’s the best).

Quick Tips:
– Use very ripe bananas (the spottier the better—think: almost smoothie material).
– Don’t overmix the batter—fold gently until just combined.
– Let it cool completely before slicing for clean cuts and max flavour.

Storage:
Keep in an airtight container at room temp for 1 day, then move to the fridge for up to 3 more days. It also freezes like a dream—just slice it first for easy grab-and-go moments.