by Olena

Almond Flour Banana Bread

by Olena

4.9 from 59 reviews

Almond Flour Banana Bread is moist and melt in your mouth loaf entire family will love! Paleo, low sugar and gluten free. Your kids will go bananas for it!

We eat grains but absolutely love goodies with almond flour like almond flour banana muffins, almond flour waffles and almond flour pancakes.

almond flour banana bread in a loaf pan with bananas on a side

Gluten Free Banana Bread

This almond flour banana bread always disappears fast in my kitchen. It is moist, tender and melts in your mouth banana bread loaf. Only lemon zucchini bread disappears faster. It’s OMG crazy good. We fight for it. Anyways…

Let me preface by saying we do eat grains. I know some people are truly sensitive to gluten. For us, organic whole grains make vital part of our wholesome diet. I’m not a huge baker but I bake a lot of healthy muffins and quick breads. So perfect for healthy breakfast and snacks.

And even though we can eat “regular” banana bread, I like to make almond flour banana bread too.

almond flour, eggs, maple syrup, oil and vanilla

How Ripe Bananas Should Be?

Attention! Make sure your bananas are ripe. From my experience with almond flour banana muffins, I know some people use just yellow or even (scary to think) 50 shades of green bananas.

For tasty and easy almond flour banana bread use bananas:

  • Deep yellow with plenty of black spots on the outside
  • Soft inside

Seriously, have you ever tried to mash green bananas?:)

peeled bananamashed banana in a bowl

Using Almond Flour

Almond flour tastes different from any other flour. It is basically finely ground raw blanched almonds. Just like eating nuts, you will consume high amount of healthy fat, protein and some fiber.

Almond flour adds moist and that melt in your mouth texture I often refer too. Almost like a cotton candy. “Almost” haha.

For all of the above reasons, I like to make banana bread recipe with almond flour. From time to time.

Can I use different flour? No. The texture almond flour provides baked goods cannot be matched by any wheat, coconut or other gluten free flour.
almond flour inside the bagalmond flour banana bread batteralmond flour banana bread batter in a loaf pan

Making It Paleo

The only thing that’s not paleo in this banana bread is baking powder. You can make your own at home easy-peasy.

How to Store and Freeze Almond Flour Banana Bread

We store banana bread on a counter wrapped in plastic or straight in the loaf pan covered with plastic. Then cut a slice each time.

You can slice it fully and wrap each slice in plastic but in my opinion it is not environmentally friendly option.

Banana bread stays fresh on a counter for up to 3 days. After you can refrigerate for another 3 days.

sliced almond flour banana bread

Can I freeze quick bread? Yes. Any.

Bake banana bread and cool completely. I recommend you do not slice bread before freezing. It retains its moisture better this way. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months.

To thaw, defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster for a minute for that freshly baked bread warmth and aromas.

Enjoy this almond flour banana bread!

More Healthy Quick Bread Recipes


Almond Flour Banana Bread

4.9 from 59 reviews

Almond Flour Banana Bread is moist and melt in your mouth loaf entire family will love. Paleo, low sugar and gluten free.

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Category: Muffins and Quick Bread
  • Method: Oven
  • Cuisine: North American


  • 3 large very ripe bananas with brown spots
  • 3 eggs, large
  • 1/4 cup maple syrup or honey
  • 1/4 cup avocado or any mild oil
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 cups almond flour (not almond meal)


  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, add bananas and mash with a masher.
  3. Then add eggs, maple syrup, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
  4. 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.
  5. Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

193 comments on “Almond Flour Banana Bread

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  1. Delicious! I tried it last night and it’s a wonderful recipe. It was easy to do, as I’m not that skilled at breads. I added chopped walnuts to it too. Turned out quite moist and great flavor. I will try using the avocado instead of a light oil next time and see how that turns out. I really like how well it turned out using almond flour. YUM! Thank you for sharing this recipe.

  2. I added raisins. This recipe is easy and quick and thank god because I’m going to need to make a ton more!!!

  3. I have MS and diabetes I can’t have processed foods and this bread was great loved it and it is so easy to make

  4. My diet now requires me to be gluten and wheat free so I looked up recipes and saw this. Wasn’t looking forward to it but then decided to give it a try. Boy was I surprised, it was delicious. I have recommended it to all my friends no matter what they eat and I will be making this again and again. So happy it gives me hope now for my new lifestyle and actually looking forward to it.

  5. I am quite challenged in the kitchen but this was super easy and absolutely delicious! Thank you!!

    1. Nutritional information is found at the bottom of every recipe (although it sometimes takes a minute to load). For the Almond Flour Banana Bread there are 344 calories/slice.

  6. I followed the recipe exactly and the loaf rose nice and high, but sunk in after I took it out of the oven. Toothpick test came out clean. Any suggestions? It was delicious nonetheless!

  7. Dear Olena

    I haven’t made your recipe yet but will definitely do so once I’ve purchased some almond flour. I do have almond meal in my pantry and wondered why I couldn’t use it instead?? I googled and it says the difference between them is that almond flour is blanched almonds whilst almond meal the almonds have the skins on.
    I’d be very interested in hearing your thoughts!’
    Kind regards

      1. It came out so moist and almost buttery. It is probably one of my new favorite loafs to make. I used the dried fruit and was surprised on cake like the bread is.
        Thanks so much,

  8. I used this recipe to make my first ever loaf of bread from scratch and it turned out incredible!! I added a little bit of brown sugar to the top once I took it out of the oven and it was DELICIOUS! Thank you for sharing such a great recipe! 🙂

  9. Super impressed w this easy and simple recipe. I overcooked it by accident and it was still delicious. I think the trick for sweetness is super brown bananas. I’ll be making it again..and again. Thanks!

  10. I was nervous to try this recipe because i’m not a very good cook. However, after following the directions to the ‘t’ my banana bread came out the BOMB! I’m trying not to sneak and the kitchen and snatch another slice. Thank you!

  11. This is great! I forgot this bread was made from almond flour when I was eating it. I added 3/4 cup stevia to make sweeter and also added a crumb topping made with coconut sugar, butter and cinnamon.

  12. So moist and delicious. I substituted avocado oil for coconut oil. Today I will be making another loaf but putting in chocolate chips for this batch. My husband and I are slicing and freezing them.

  13. Best banana bread I have ever had, melts in your mouth! Also, not crumbly like many gluten free baked goods. This will be out new family banana bread recipe!

  14. This is the easiest and best tasting banana bread I’ve ever made. Thank you so much for the recipe!

  15. This is my second time making this recipe and my family loves it! Super Moist and light! Also love it because it is Gluten Free and my grandson has Celiac so I can not wait to make it for him!

    Thanks I will continue to make this Banana Bread!

  16. I often made banana bread with wheat flour in order to make it more “healthy,” but this recipe is just as good as the real thing!! Love love loved the taste. 10/10 would recommend.

  17. This was melt in your mouth and perfectly sweetened.I made it for a celiac friend and I loved it.This will be my new fav banana bread recipe.

  18. If I could give this recipe 10 stars I would! I used to use a recipe that called for lots of sugar and sour cream. Don’t get me wrong it was delicious, but this recipe is just as delicious! If you are wondering if the recipe is moist wonder no more because it is! Best.recipe.ever. The only thing I wish I had done differently is make two because my loaf is already gone! Thank you, I look forward to making more of your recipes!

  19. I made this with 1/3 c light brown sugar (because I didn’t have maple syrup or honey on hand), 1/4c unsalted butter (again, I didn’t have avocado oil and thought butter would taste better than canola oil), and 1/4c of sour cream to the batter. I then added the cream cheese filling in the middle (4oz cream cheese, 1/4c granulated sugar, 1 egg, 1/2tsp vanilla). Yum!!

  20. Just don’t get distracted with grand kids and forget the eggs. Made without eggs. Turned out okay. Just didn’t rise but was moist.

  21. My first try and the top got burned a little which was my fault. I didn’t push the toothpic all the wat diwn and I was waiting for it to pop up which it didn’t. I still taste very good . Ill perfect it the second time around.

  22. I am in love with this Banana bread recipe. I changed it up a bit. I put sugar free maple syrup and added chopped pecans…

    1. I made muffins using your recipe and added almond slices in batter and on top. They were very tasty and moist. What’s the the nutrition values for the recipe?


      1. Every recipe has a nutritional card found just after the recipe itself. Sometimes it takes a minute to load, but it is there!

  23. I made this once before. It was very good but we like it a little moister. So this time I added 1/2 organic Greek yogurt. It combines with bananas & baking soda to make a very light, moist texture. Also made a streusel topping and made it into a coffee cake. 1 cup almond meal, 1 tsp. cinnamon, 1/2 c each organic cane sugar, brown sugar & softened butter. Combine ingredients & sprinkle over batter. Cook for 35 minutes because it is spread thinner in 9” square pan. Thanks for providing a great batter to do so much with!

  24. My favorite GF banana bread recipe to date! Used the avocado oil suggested and maple syrup rather than honey. Added walnuts, as I always do – what’s banana bread without a bit of crunch? Enough batter for the 9×5 loaf pan and a mini loaf pan. Baked for a bit more than the 50 minutes for the bigger loaf. Moist and delicious!

  25. I had to make a bread platter for church. I made a variety of tried and true recipes but decided to include a gluten free option as well. This was bread was gone first. This recipe was a keeper. I’m making it again this time I’m adding walnuts. No other corrections are necessary.

  26. Just used this recipe and it turned out fantastic .. thank you so much ❤❤
    Best healthy banana bread recipe Ive tasted !!!

  27. This banana bread is so good but I think the next time I make it I will add some chopped walnuts
    My husband liked it as well and he does not have to eat gluten free

  28. I made this recipe a few weeks ago and it’s my go to banana bread recipe now. I used coconut oil and it came out moist and yet holding together. I did bake it about 5 minutes longer, but that’s because I live in an apartment and the oven they provide you is old.

  29. I made this banana bread for New Year’s day and it turned out beautifully. I made it with maple syrup so it wasn’t too sweet, Just right. Thanks for this excellent recipe! I may have cooked mine a bit little longer as my oven is a bit slow.
    🙂 Cheers, Fiona

  30. Please help me! I’m not sure what happened but my batter turned into the consistency of biscuit dough. My husband and I both checked the recipe and we followed exactly as instructed. We are trying to make them into cake cookies now 😳

    1. Yes bake longer. But how do you know it’s uncooked? How long did you cook it for? Did you do the toothpick test? Almond flour is very wet vs. regular one.

  31. Hi made this twice now. Simply delicious. Took half the batter and added dark coco powder and made muffins about 30 minutes in oven. Thank you so much for the recipe .😃

      1. Omg, this is the best banana bread I’ve had in a long time! I used pure maple syrup and evoo! Thank you for sharing!!

  32. Just made this and it was not only delicious but also super easy!! Big hit with my 6yr old son too. Will definitely make again.

  33. Hi..thinking of trying out your almonf banana bread…
    Just wanted to know few things
    What if I dont want to use honey/maple syrup and use artificial sweetner like steviana, will it work??

    Also can I try this recipe with Barley flour as well??will I have to make any changes to the recipe??

    1. Stevia will not work. Has to be same amount of liquid sweetener. I have never heard of or baked with barley flour so can’t help on this one either. Sorry. Baking is a science, so it’s best to follow the recipe to be honest.

        1. Nutritional info is located at the bottom of each recipe. Sometimes it takes a minute for it to load on the page. Hope that helps!

  34. Hi Olena! I’d like to add Cocoa, is this a good idea? I’ve made the recipe several times and now feel like making chocolate – banana bread. Thanks in advance for your recommendation.

    1. Hi Lisa. Mmmmmm well….lol…Cocoa is bitter, so we need to add more maple syrup, that in turn will make batter more runny and not sure how it will bake. Depends how much cocoa you are good with. I would say a few tbsp and if you like not very sweet stuff, you should be fine.

  35. It’s fantastic! It Freezes well! It’s perfect with jam on top. I freeze slices individually rapped in parchment paper, that way I can pack a piece for my lunch or microwave one for breakfast!

  36. I love the recipe!! Thank you very much! My kids love it!!!! I just added some organic cocoa powder or raisins!! So yummy and soft! 😍😋🤗🙏

  37. I love this recipe. I follow a LCHF (keto) lifestyle, and needed a good quick bread recipe that is moist and nicely textured. This recipe fits the bill. The only substitute I made was using allulose for the sweetener to reduce the carb count even more. It came out perfect. I look forward to trying out some of your other recipes. Thanks!

  38. Hi! Just wanted to let you know that I made this recipe in my bread machine and except for a few crumbles down by the kneading blade, which I personally don’t mind, the bread turned out great – tasted fantastic, sliced just fine. I know your recipe doesn’t note anywhere that it can be made in the bread machine, but I thought, “what the heck” I’ll try my machine’s quick bread setting and I followed your recipe to the “T” except I added a teaspoon of ginger because I love ginger, and it worked! I will definitely make this again. Just thought I’d pass this along in case anyone else had thought about trying it in their bread machine. I love your recipes, btw!

  39. My children, all in their 30’s, grew up on home made banana bread, but the version with lots of sugar. My grandchildren are growing up on a diet of much less sugar, plus I’m trying to reduce my sugar intake. I loved this bread, my grandchildren loved it.. my daughter still prefers the recipe of her childhood. I gave her the old recipe, as I don’t feel I need it any longer!

  40. This was really easy to make and it came out supper moist. I used monk fruit as the sweetener which is plant based. I also added chia seeds in the batter for more fiber. My kids and husband loved this recipe.

  41. I made this using extra virgin olive oil and it turned great! First time using almond flour too, but the flavor mixed well with the banana.

  42. I really enjoy your recipes I recently made the Almond flour lemon bread, and the garlic hummus, and the banana bread I love how simple,healthy and delicious they all are.I have been making the Chicken zucchini and corn recipe for a couple years it is one of my husbands favorite that we rotate into or dinner menu.Thank you so much for sharing I plan to make a lot more of your recipes as well.

  43. Been using this recipe for a year and love it. It’s a real crowd pleaser! I make it for a healthy snack on the weekend then my husband and I can have it during the week. *really good with tiny organic chocolate chips

      1. Hi Olena! So far, I’ve made 3 loaves of Almond Flour Banana Bread. It’s now my favourite banana bread since it’s not sweet. It is nutritive and filling, the first 2 loaves disappeared when I had my back turned to them. Everyone loves it, and while it bakes the scent is reminiscent of Almond Croissants. Thanks for helping me discover healthier ways of cooking!

    1. Hi Lisa, trying a LCHF diet too and wondered if you used a liquid sweetener or whether something like stevia powder would work?
      Hoping to try this recipe out tomorrow!
      Thank you

  44. I’ve been looking for a gluten-free option of banana bread! Thanks for this recipe, I’m going to try soon. A question about the oil – can I use grape seed or olive oil?

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