Gluten free Almond Flour Banana Bread is a moist, melt-in-your-mouth quick bread your entire family will love! It’s paleo friendly, refined sugar free and can even be made vegan- your family will go bananas for it!
We eat grains, but absolutely love goodies with almond flour like almond flour banana muffins, almond flour waffles, plain almond flour muffins and almond flour pancakes.
Table of contents
- Almond Flour Banana Bread
- Why Make Banana Bread Recipe with Almond Flour?
- Ingredients for Almond Flour Banana Bread
- How to Make Almond Flour Banana Bread
- Optional Add-In’s and Variations
- Tips for Best Gluten-Free Banana Bread Results
- FAQs
- Serving Recommendations:
- Making This Recipe in Advance
- More Healthy Quick Bread Recipes
Almond Flour Banana Bread
This almond flour banana bread always disappears fast in my kitchen (well really any homemade snack does!). It is a banana bread loaf that is tender, delicious and flavorful. Only lemon zucchini bread disappears faster.
I’m not a huge baker but I bake a lot of quick breads for healthy breakfasts plus snacks – and although we are not a grain-free family, using almond flour in some of these bakes has become part of our well-rounded diet. I use organic whole wheat flour or spelt flour in my healthy banana bread and in many of my favorite muffin recipes.
Why Make Banana Bread Recipe with Almond Flour?
- Easy to make: One bowl is all you need to make this almond flour banana quick bread!
- Wholesome: Nutrient dense with simple ingredients.
- Healthy: Almond flour is lower in carbs, lower on the glycemic index (i.e. doesn’t spike blood sugar!) and high in vitamin E.
- Naturally gluten free: For those avoiding gluten, almond flour banana bread is very similar to the real deal!
- Versatile: This banana bread can be made vegan and keto and is suitable for paleo and dairy-free diets!
Ingredients for Almond Flour Banana Bread
- Ripe bananas: 3 very ripe bananas – deep yellow colour with plenty of black spots on the outside. This makes or breaks the banana bread recipe with almond flour. Just like in my healthy banana pancakes recipe.
How can you tell if a banana has spoiled? While a banana with dark spots is preferred as it produces a sweeter almond flour banana bread, if there are white spots on the inside after you peel it and the banana is ‘runny’- this means the banana has spoiled.
- Almond flour: Almond flour tastes different from any other flour. It is basically finely ground raw blanched almonds. It adds a moist, melt in your mouth texture, almost like cotton candy (especially when paired with peaches in Instant Pot cobbler!). It produces the most amazing “real” desserts like in my almond flour brownie recipe – so much fudge is going on!
- Eggs: Provides lift and structure to this bread. Need an egg-free + gluten free banana bread? I have had success using a chia egg, flax egg may also work!
- Sweetener: Use any liquid sweetener like maple syrup, honey, agave etc. I also tested this recipe with same amount of Lakanto monkfruit sweetener (erythritol). Taste was great!
Because almond flour already has a sweeter, nuttier taste you are able to use ‘less sugar’ in almond flour bakes!
- Oil: Any mild tasting oil works.
- Pure vanilla extract: Use the real stuff, not imitation.
- Cinnamon and salt: Cinnamon for a warming taste (plus it will make your house smell amazing!) and then salt to taste.
- Baking powder and soda: Leavening agents to provide rise. If you are making paleo banana bread, ensure your baking powder is grain free. Also, check the label for sneaky ingredients like wheat to make gluten free banana bread.
While there are some grain free baking powders on the market, they can be a bit pricey and hard to find. Luckily, it’s easy to make your own at home using 2 parts cream of tartar to 1 part baking soda. Tapioca starch or arrowroot powder (also called starch/flour) can be added to prevent clumping.
How to Make Almond Flour Banana Bread
Detailed recipes card is located below.
- Prep: Spray only bottom and lower 1″ to get a good rise.
This banana bread recipe with almond flour rises better in a metal loaf pan – if you have that, use it!
- Wet ingredients: Mash bananas and then add eggs, sweetener, oil, vanilla, cinnamon and leavening agents.
- Measure flour properly: Fill each cup fully with a hill, do not pack and skim off top with butter knife. Stir until batter forms.
- Bake for 50 mins in preheated 350F degrees oven: Check with toothpick for doneness. Let cool for 10 minutes.
Optional Add-In’s and Variations
- Add-ins: You can add up to 1/2 cup chocolate chips (mini is my preference just like with healthy cookie dough!), chopped walnuts or blueberries (dust them in almond flour before adding to prevent from sinking in).
I don’t recommend adding in chopped apples to this bread as they contain too much moisture and almond flour banana bread batter is already ‘wet’.
- Out of cinnamon? Try nutmeg, ginger or another warming spice – pumpkin pie spice could be great, too! Just keep in mind some spices are more potent than others and you may want to use less.
- Oil: Any mild tasting oil like light olive oil, melted coconut oil, grapeseed oil will work.
- Vegan: I have successfully tested this with a chia egg – note it is a bit more dense/flat but turns out wonderful!
- Mini loaves: Is a great idea especially if you want to freeze some for later! Try baking for 30 minutes then doing toothpick test.
- Muffins: Bake for 20 minutes or just make my recipe for almond flour banana muffins.
Tips for Best Gluten-Free Banana Bread Results
- 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.
- To prevent too much browning on the top of your banana bread cover it loosely with foil during last 15-20 minutes of baking.
- Let it cool completely! Almond flour banana bread needs time to ‘set’ after baking, slice it too soon and it will be gooey and crumbly.
- Use a serrated knife when cutting into the bread- it also helps to keep it from falling apart.
- Do not swap flours – this is worth repeating over and over! Baking is a science and my version of banana bread with almond flour has only been tested as it is written.
- For easier clean up, line your baking pan with parchment paper!
FAQs
Make sure to use only 3 medium-large (1 cup mashed) bananas and I highly suggest metal baking loaf pan. I didn’t have great results with ceramic or glass – bread caved in.
No. The texture almond flour provides baked goods cannot be matched by any wheat, coconut flour or other gluten free flour.
Probably because bananas were not very ripe. You can also add 2 more tablespoons of sweetener next time.
The only thing that’s not paleo in this banana bread is baking powder. You can make your own at home easy-peasy.
To adapt to be keto-friendly, use two bananas, a sugar free sweetener and make a grain free baking powder alternative (see FAQ above). Since the batter might be slightly drier with less bananas, keep an eye on it in the oven, it may need a shorter baking time
Serving Recommendations:
- Protein topped: A smear of peanut or almond butter pairs so good with this bread and makes for a filling breakfast or snack!
- Traditional: Spread a small amount of butter or honey butter- sometimes you just don’t mess with the best!
- Savory: Cream cheese would be decadent, or try my healthy icing used on pumpkin cake that is made with greek yogurt/cream cheese!
- Dessert: I would never turn down a slightly warm slice with a scoop of vegan vanilla ice cream!
Making This Recipe in Advance
Storing: First 24 hours, we store banana bread on a counter right in the loaf pan covered with towel. After, I transfer any leftovers to resealable plastic bag to prevent it from drying. Bread stays fresh on a counter for up to 3 days – making it great for meal prep. After you can refrigerate for another 3 days.
Freezing: Bake banana bread and cool completely. I recommend you do not slice bread before placing in the freezer. 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.
Thawing and reheating: 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 {The BEST!}
Ingredients
- 3 medium-large bananas 1 cup mashed very ripe bananas with brown spots
- 3 eggs large
- 1/4 cup any sweetener
- 1/4 cup any mild oil or melted butter
- 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
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper or leave non-stick as is. Spray only bottom and lower 1″ with cooking spray. Set aside.
- In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
- 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.
- Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove bread from a loaf pan and let it cool another 10 minutes. Slice with sharp serrated knife – works best with breads to keep them from falling apart.
Store: Store bread in an airtight container or bag in a cool dry place for up to 3 days. After refrigerate for another 3 days or proceed to freezing.
Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
Equipment
Video
Notes
- Metal pan: I have way better success baking this bread in metal pan vs. ceramic. It rises better and is not as wet. I believe it is because nuts are high in fat and steam stays in the glass/ceramic pan more.
- Oil: Any mild tasting oil like light olive oil, melted coconut oil, grapeseed oil will work.
- Flour: You can’t use ANY other flour besides almond flour. Has to be almond flour.
- Add-ins: You can add up to 1/2 cup chocolate chips, nuts or blueberries (dust them in almond flour before adding to prevent from sinking in). I do not recommend to add things like chopped apple because almond flour is “wet”.
- Sweetener: I have successfully baked this bread with honey, maple syrup and even Lakanto monkfruit sweetener (erythritol). I think any dry or liquid sweetener works in same amount.
- Vegan: I have successfully tested this with a chia egg – note it is a bit more dense/flat but turns out wonderful!
- Mini loaves: I have not tried baking in mini loaves but I don’t see a reason why not. I would try 30 mins bake time and do a toothpick test.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Delicious! I made half the recipe to “try”& was pleasantly surprised. I used a 3 1/2 X 5 1/2” aluminum pan, powdered stevia & it turned out great!
Glad you enjoyed it Bonnie!
How do you make it keto?
To adapt to be keto-friendly, use two bananas, a sugar free sweetener and make a grain free baking powder alternative.
This is way better than the box banana bread mix. This is going in my go to recipes. Thank you for sharing
So glad you are enjoying it!
This is a wonderful recipe. I had some “almond meal( well processed) and I use it instead of the “flour recomended).
Its amazing……came out all right. The only ” perhaps” I found the very centre of the cake a little bit “humid”, altough the tooth pick came out dry.
Many thanks for the recipe its really good.
Regards from Scotland!!!!
So glad you enjoyed it Diana!
Muchas gracias por tus recetas, haré la primera, pero a simple viste me han encantado por qué se ven faciles y ligeras, encontre tu blog en Pinterest y me a encantado, ojalá y sacarás tu libro y que también fuera en español❤️
So glad you are enjoying the recipes!
I’d just like to say that I know you said only almond flour BUT I subbed a third of the almond flour for hazelnut flour because I needed to use it up and it turned out DIVINE! Everything else being equal.
Glad to hear it worked out, thanks for sharing!
Wonderful recipe. Makes a moist, tasty bread and I get many requests for more when I make it.
So happy to hear this Gwenne!
Best Almond Flour Banana Bread I’ve ever had… perfect recipe and instructions
I used honey turned out delish
So happy to hear!
Absolutely best banana almond bread !!!! Will definitely be my go to recipe for banana bread, thank you!!
Yeah! So happy to hear this Monsie!
😋👍,Great! I used an extra banana. Organic sugar.for oil used melted salted butter and omitted salt in recipie. I added shopped walnuts and topped with crushed walnut and pieces which gave illusion of crumb topping without all the sweet. Served warm the slice broke into chunks which was delicious. After refrigeration over nite in covered loaf pan it sliced perfectly. Very moist and flavor was perfect! Very light not dense. Excellent, thank you for this great recipe!!
So happy to hear you enjoyed it Rachel!
Delicious recipe. I will be putting it next to my family banana bread recipe! 😋👍! It is so light ,flavorful and easy to make. In error I used organic sugar. I used 4 bananas and salted butter eliminating adding salt. I used a non stick bread pan and cooked in a convection oven for 37 min. It did not slice perfectly while warm but broke in half. Will try again and again and again it was so good.
So glad you enjoyed! Almond flour baked goods slice best after cooling down.
Hi 🙋🏻♀️ I am relatively new around here and have only made the almond flour muffins so far. Thank you for that great recipe!
For this recipe, I wonder, could I use a mashed avocado instead of oil or butter? Many ThanX ~ Mo
Doubled the recipe!
This has been my favorite banana bread recipe for a while now; it’s simply delicious! I doubled the recipe this time around and it turned out great! I use maple syrup and melted coconut oil (I’ve used avocado oil in the past and it turns out equally delicious). I used a 9X13 metal pan and cook time was perfect right at 40 minutes.
So happy to hear that you love this bread too! Thanks Amy!
Would maple syrup be good with these or coconut sugar? I am thinking maple syrup?
Either will work. I use maple syrup.
Thank you for this incredibly delicious recipe. I turned it into muffins. I used vegan butter (Earth Balance) and monk fruit sugar, and I changed 1 tsp of vanilla extract to 1/2 tsp vanilla extract and 1/2 tsp maple flavoring. I also added unsweetened, 100% cacao chocolate chunks. I used a 12-muffin pan with the baking time of roughly 25-30 minutes.
Awesome, so glad to hear and thanks for sharing!
Just made it used coconut sugar and it turned out great but could be a little sweeter. I also added 2 tablespoons of unsweetened apple sauce. Next time I will use stevia.
Thanks for the review!
I just made this and it’s still in the oven but I just realized I didn’t put the right a mount of baking powder and soda 😳 Am I ruined???!
It may not rise as much and be a bit more dense…let us know how it went!
Turned out great. We used coconut oil, a mix of erythritol and auger in the raw. Added some shredded zucchini and dark chocolate chips.
So glad to hear you liked it!
What is the serving size? I see “1 slice” but what size? Or how many slices in one recipe? I can’t wait to try this 🙂
10 slices, located at the top of the recipe card 🙂 Can’t wait to hear what you think when you make it!
Hi,
Loved the recipe. I am diabetic So I exchanged the sugar for stevia and used avocado oil. They came out great.
Thank you
I have made this yesterday and I sub out the bananas and put mangos came out so so delicious . gonna make another one tonight
Mangos sounds like a delicious tropical twist to this banana bread! So glad to hear of the recipe success.
I love this recipe. I have made it a few times and it comes out perfectly every time. I would like to add some more fiber to the recipe…any ideas how to do that effectively?
You may be able to add some nuts/seeds for increased fiber or maybe some ground flaxseed – but note, that the recipe has not been tested that way, and it could lead to different results than listed as baking is a science. Our healthy banana bread with whole wheat flour (or spelt) is high in fiber if you can eat wheat, I encourage you to try that 🙂 https://ifoodreal.com/healthy-banana-bread/
First time using almond flour and this Banana Bread was delicious and super easy.
My daughter introduced me to your recipe. I couldn’t wait to try it. My bread came out terrific! I used Smart Balance butter with olive oil. And I use Splenda as my sweetener. I added a bit more than the recipe called for because I wanted to feel like I was eating a dessert that I’m not supposed to be eating. Lol. I also baked it for over an hour to ensure the middle was done. Sprinkled pecans on top! I will definitely be baking this again!
Hi Sarah, can I substitute with real sugar? Thanks!
Unfortunately not, this recipe has only been tested using a liquid sweetener and using a cane sugar that is dry will disrupt the ratio of wet to dry ingredients.
I don’t typically review recipes but this banana bread deserved it. It even deserved me ditching my phone and logging into my desktop because my phone was too slow LOL. I am always searching for healthier recipes for the things my family already likes, like banana bread, and I finally found it! I love the crust (browned perfectly), and the moistness of the bread. I always add walnuts or chocolate chips to my banana bread but this time I did not have either and we still loved it. I used stevia, imitation vanilla, and extra virgin olive oil. I used a metal pan lined with parchment paper on the bottom and sprayed just an inch on the sides like suggested. I baked it for exactly 50 mins. When I go back to the kitchen this recipe is going into my cooking book!
Yeah! I love to hear this! So glad you enjoyed and it was a win with the family.
Hi Erika,
Did you completely replace the liquid sweetener with stevia? If so, what did you do to make up for the liquid difference?
I have made this bread numerous times since a friend introduced me to it. And I didn’t even like banana bread! Thanks for a fantastic recipe 😋
Love it and so glad it turned you into a banana bread fan!
Hi! I’m so excited to try this recipe. But I’m curious- how do you think it would turn out if I used almond extract instead of vanilla extract for a nutty flavor?
Almond extract is great but can be a bit overpowering, I would do 1/2 tsp vanilla and 1/2 tsp almond to start with and see how you like it!
Great recipe! I have been looking for an all almond flour banana bread and this is it! It has the right texture, it rose beautifully and it’s delicious! 5-star! Thank you!
Hello from California.
Can I replace the eggs with a flax egg or chia seeds to make it vegan
I tried and it was a bit too wet but edible. I am still testing to adjust.
I have made this for a second time now and everyone who has tried it absolutely loves it including me! It is so delicious and I add a whole bag of milk chocolate
chips and it does well baked in a metal pan 😊♥️🎉
Can you substitute banana extract in lieu of real bananas?
Summer house picnic. 7/7 people complemented on how delicious the almond flour banana bread was
Awesome! That’s fantastic!
Do you have the nutrition values of this recipe? Thank you for sharing
Inside the recipe card.
Looking forward to trying it :).
What does “ Measure flour properly: Fill each cup fully with a hill” mean?
Flat top with flour in the measuring cup, no hill.
I usually don’t leave reviews but this banana bread recipe is a.m.a.z.i.n.g! I love your website and will definitely be trying more of your shared delishiousness! It is very light! Not too sweet! I followed it pretty much to a “t” using coconut oil and organic agave as a sweetener. Only things I changed was I mixed wet ingredients and dry ingredients separately. The wet mixture I whisked pretty heavily just before adding the dry to it. I folded in dry ingredients only until well mixed and then added to pan. Temp and time were perfect for my metal parchment paper lined pan! Thank you for sharing and giving me my new go-to low carb banana bread recipe! Can’t wait to make it again – maybe adding walnuts or pecans next time!
I had 3 ripped banana that did not want to discard. I made the recipe today following the exact measurments. I used liquid coconut oil and honey. Add choco chips. Came out moist and delicious! This banana bread will be add to our family recipes specially now with the pandemia.
Thanks for the recipe!
Used olive oil and a glass dish. Baked for 50 mins but I found it a bit soft and it fell apart a bit moving from dish to cooling rack. Back into the oven for a few mins. Tastes good though!
I have not yet tried the banana bread.I was looking for
a recipe to use up some almond flour.
I made this today. I used coconut oil for the oil and pure maple syrup for the sweetener. I did not have baking soda, so I made it without it. I had a slice of the bread with a tablespoon of almond butter and an apple for lunch. Quite yummy. My family also enjoyed it. It’s a good recipe to have.
DOUBLE THE RECIPE.,
Trying to keep my carbs to a very low number. Also have a grandson that is gluten free. So I tried this bread, used coconut oil,( instead of butter or any other oil.) For the sugar content I added 3/4 cup of sugar. (double recipe) (next time I will add maple syrup instead of sugar) I had extra large eggs so only added 5 eggs (double recipe) I’m sure my measurement of cinnamon was more than I should of added., but my grandson loves cinnamon. This bread is amazing., Not the usual banana bread, but considering the healthy option this is a keeper for my recipe book.
Fantastic! Glad you enjoyed the recipe!
This is the best banana bread I have ever made! The almond flour gives it such a nice airy texture and a great taste. Thanks for sharing it. 🙂
So good! I used date syrup in this for the first time. I also cut it to a third for the whole recipe because I only had 1 banana, but it came out perfect! I also had to use little mini muffin trays. Very delicious and healthy!
Olena love the recipe. 2 Questions: You have listed vanilla extract in the recipe but your video doesn’t show you using it. Is vanilla extract really required? Can I add walnuts ?
It will taste good with or without vanilla. Yes, up to 1/2 cup walnuts should be fine.
I agree with other reviewers – this is hands down one of the BEST banana breads we’ve tasted! 😀 I made a little ‘frosting’ of 1/2 cup almond butter, 2 tbsp maple syrup, and a tbsp of butter heated until just melted, to spread on the servings (Didn’t know how it would taste on the whole thing and didn’t want to ruin it if it wasn’t that great;) and YUM!! SO going to make this my go-to banana bread preference from now on! THANK YOU!
Hands down the best banana cake I’ve made. Love it!
I have made this recipes numerous times. It has become our go to snack. I use a flat bread pan and bake for 37 minutes. It comes out perfectly moist. I use avocado oil and have used stevia and monk fruit sweetener, whichever I had on hand.
Recommended baking time for mini loaves?
Hi, I really want to try this recepie however I dont´have any liquid sweetener.. Well, I do have Stevia Drops, and I have Lakanto and Splenda granulated sweeteners. Wich one would you suggest for the recepie?
By the way, I know Splenda is not very much recommended now but I still have some I bought last year, and I am trying to use it anyway.
Thank you!!
I made this recipe as I had some bananas that needed to be used and I am trying to cut back on carbs. I used applesauce for the oil and stevia for the sweetener. I added some chopped walnuts and unsweetened coconut to the mix as well. I gave some to my Mom and she loved it!
Did anyone try to bake this in a bread machine? My fav non GF banana bread is for the breadmaker-love to have a GF option!
Is there anyway to use less or no oil, butter or FAT in the recipe?
I used applesauce in place of oil
Bravo!!! Delicious. I missed the comment about baking in metal versus ceramic…. my bread did sink slightly in the center, but it was still delicious with a perfect texture! I’ll bake this in a metal pan next time. Either way, this recipe is a keeper. I’m not a strong baker, and after being diagnosed with celiac my baking skills became even weaker. This recipe was a perfect blend of ease with an amazing finished product at the end. Thank you.
Great recipe. I added a few walnuts on top, and actually realized I had forgot the sweetener after it was in the oven, so poured the maple syrup right on top, and it baked right in and made the walnuts crunchy–it was delicious! Had to cook it for about an hour for the middle to be done. Love this!
Yay! Glad it worked!
Thank you for the recipe, easy and tasty! My little one who normally doesn’t like any quick bread kept asking for more 🙂
Awesome!
Made this for my husband and daughter as we are trying no gluten and no refined sugar. As my daughter is only 1 I used Apple Sauce as my sweetener. Hands down the best banana bread I have made and that includes ones with flour and sugar… those were my husbands words. Thank you so much for allowing me to give my daughter a treat this Easter! Perfect!
You are very welcome Jules!
My bf made your recipe last night and my entire apartment smelled delicious! I wanted to know how many grams is one slice? 🙂 I track my cals using a calorie tracker so I just want to make sure I input the correct information. Thank you!
Happy to hear that! We don’t weigh food cause we are not a diet website, so no idea. 🙂 You can weigh a slice yourself though.
I’m aware that your site isn’t a diet website but how did you calculate the calories per slice? I’m a bit confused on how you came up with the number of calories per slice hence why I asked what I had asked earlier 🙂
1 slice calories = entire loaf ingredients calories divided by 10 slices.
Really lovely banana bread recipe when made with extra ripe bananas for sweetness. I also used extra cinnamon & vanilla, it was delicious 😋
Thanks for sharing Alison!
I’ve been baking banana bread for 40 years-regular, then gluten free. My son and I believe that, hands down, this is the best banana bread we have ever had. Thank you for the recipe. It will now be in our weekly rotation.
Wow! Thanks for the the wonderful compliment Merrilee!
Followed recipe but used sugar and made in muffin tin and mini loaf since it’s was only metal pans I had. Cooked muffins 19-20 minutes and they tasted wonderful and very moist.
Oh man this is a favorite recipe!! I have added 1/4 cup gluten free pancake flour for a little more compact loaf! But…it is really delicious. I made 4 mini loaves and baked 35 minutes! Perfect and they freeze like a dream! Great gifts.
Shari! Thanks so much for the great feedback 🙂
So moist and delicious every time 🙂🙂
I recently tried a recipe similar to this for a blueberry almond loaf and it turned out great. I can’t wait to try this one out this weekend. Do you think that it would be okay to add a little rum? If so, how much? I was thinking maybe a tablespoon or two. Thanks for the recipe!
Yes it would be fine!
I’m sure someone has already asked, but what is the total net carbs? If you add something like benefiber, does it lower the net carbs?
Fabulous taste! Very moist! I used butter and added 2 tbsp of plain Greek yogurt (leftover from breakfast). Sprinkled brown sugar on top just because ……Otherwise followed recipe. Husband loves it too. A winner!
The recipe has to be really good for me to leave a review. Here is what I like about this recipe: easy to make (one bowl – my Kichenaid mixer), gluten free, not too much sugar or fat, and taste delicious. This recipe hits all the positives above for me. I use organic ingredients as much as possible, I’m always looking for recipes with less sugar (AIP low inflammatory). We all know bananas have plenty of natural sweetness and I add semi-Chou hips to my bread so there is no need to have a recipe with more added sugar, I am trying it out today with 2 cups almond flour and 1/2 cup coconut glory and 1:2 cup tiger nut flour. I’m curious to see how this rendition comes out, I highly recommend this recipe and I’ve made it exactly as it’s described above and it was perfect!
Thank you so much for sharing. It means a lot to me!
Thank you for giving me hope. I for real thought I couldn’t bake, and when these came out I still couldn’t believe my hands did that. I did a smaller serving cuz i only had 1 banana, did not use baking powder, i melted grassfed butter, and coated the breadpan with coconut oil. I look forward to trying the brownies next, well, really and lots of others on the list. Thank you for sharing these 🔥
Yay! I am so glad these turned out for you. You can bake!!!!
I added chopped toasted pecans! Delicious! Thank you!
S excited to try these today. I don’t have a metal loaf pan but a metal cupcake pan. Wondering if this work and how long to possibly bake them. Thanks
Hi Michelle! If you are using a muffin pan, follow this recipe instead!
https://ifoodreal.com/almond-flour-banana-muffins/
Unreal. Had 2 eggs and worked perfectly fine. SO delicious, better than the flour one!
Not only is this the easiest thing to make but it is so delicious. I’ve made it 3 times already in two weeks! Thank you for sharing the recipe.
Love hearing this Jennie!
Coming off a weekend cleanse and made this for the week. On a new healthy path! This bread is delicious. I had made vanilla extract in the instant pot and I had 3 overripe perfect bananas. Thank you for this recipe!
Hi Ellen! So happy you enjoyed the bread. Now I am intrigued by making vanilla extract in the instant pot!
Very impressed. Almond flour is impossible. Moist but not soupy. Very bread like. Excellent bread!!
I am glad this recipe made you change your mind about almond flour, Jennifer!
I have multiple food allergies and sensitivities in my house, this was perfect for us and it came out great. I used a 7×11 inch baking dish and baked it for forty minutes.
Jennifer, I am so happy to hear this!
Absolutely perfect! Wish I knew how to do some crumble to put on top. Bread turned out incredibly fluffy!
Yay! So happy to hear this!
Really tasty
Absolutely delicious! I’m throwing out my other banana bread recipes and will be using this one from now on. Thank you!!
Yay! So great to hear Diane!
My kids and I have made this several times now. It’s a great base! We first made as the recipe states and we’ve made it with ‘flax eggs’ instead of regular eggs, one time we didn’t have enough bananas and added 1/2 cup applesauce. We’ve used coconut sugar, stevia and honey. Every time it turns out really great! Thank you for the recipe!
Thank you so much for sharing Jody! I know your comment will be appreciated by other readers too!
We did this as muffins with melted butter as the oil and honey as tge sweetner and it came out perfect and soooo delicious! My toddler who doesn’t eat fruit loves it!
So happy to hear this Tamar! I also have a almond flour banana bread muffin you can check out here:
https://ifoodreal.com/almond-flour-banana-muffins/
How long did you bake for?
Everyone here thought this was delicious! I will definitely be making this again as my children are already asking for more! I was wondering if you have ever subbed applesauce for the oil/ or could I? I’d love a version of this for myself that had less fat and read that you can use applesauce in baking.
Hi Tabitha! I am so happy that the banana bread was a hit with your family. I have tested the recipe as written and haven’t myself used applesauce. If you do replace oil with applesauce, it is typically a 1:1 ratio. Happy baking!
Wow! I followed the instructions as it is and the output was fantastic!! I hated the one I made last time with coconut flour and this was like perfect!! Loved the texture and taste!
I am so glad that you liked this banana bread recipe!
Hi there! I’m wanting to make this today – can I use a muffin pan for a muffin version of this? Also what if I don’t have baking soda. Thanks!
Hi Jeanette. Here is my almond flour banana muffins recipe.
https://ifoodreal.com/almond-flour-banana-muffins/
As for the baking soda, I do recommend following instructions/ingredients when it comes to baking. That being said, you can google search baking soda substitutions (although I myself haven’t tried them in this recipe). Happy baking!
Hello Olena,
Thank you for the delicious and healthy recipe. It’s so simple too. I added walnuts to my mix as well. I’m going to try your almond recipes one by one, haha!
The taste and texture were delightful, however, it was way darker than yours. It looked more like a sour dough recipe. I’m wondering whether the maple syrup I used changed the colour or the vanilla that is ground? Just wondering as yours looks more appealing.. any tips?
Hi Rima! I love your plan of trying my almond flour recipes one by one.
As for the color of your banana bread- I think you are right. It might have been the maple syrup or vanilla. Did you change any of the other ingredients or baking time?
Thank you for your fast reply. I didn’t at all other than divide into 2 bakeware as I didn’t have the right size and then baked them for just over 1/2 hour. Which sweeter do you use? Shall I use honey instead of the Amber maple syrup?
I have made this banana bread with maple syrup, honey, agave and even monkfruit sweetener. I wouldn’t stress too much about the color of the bread. What did you think of the taste?
I tried this recipe today.
This is so delicious and easy to make!😋😋
Thank you🙏
You are very welcome Regina!
Brilliant recipe! I cooked it in a cast iron loaf pan and it took 65min. Sooo good!!!
So happy to hear you call my banana bread Brilliant! Thanks so much!
I wanted to share that I mixed all the wet ingredients together before I realized my almond flour was expired! I went ahead and used 2 1/4 cups flour and it turned out good! Can’t wait to try it with the almond flour for lower carbs!
Delicious! Can’t tell it’s made with almond flour and erythritol (I used Monkfruit)! Taste as good as of better than the ‘real’ thing 😊
I get to have a sweet treat 👍🏻❤️
Glad you enjoyed it Lorene!
This turned out so great! Perfectly sweet and satisfying as a quick breakfast. I substituted the oil/butter for unsweetened apple sauce and it worked out really well.
Wonderful!
I don’t normally write reviews but I’ve made this so many times and everytime its amazing! Ive made it exactly as instructed and its fantastic! I’ve also played around with it. I’ve made a loaf with orange zest and cranberries, a loaf with pecans and 85% chocolate chips, and most recent a loaf with oats, unsweetened coconut flakes, natural peanutbutter and chocolate. Everytime I worry that because I altered it so much it won’t come out good but it seems to be a fool proof base as well. So thanks for such a delicious recipe!
Allison, I really appreciate that you took the time to share your feedback and all the awesome variations you have been making!
Is there actually 23g of fat in one slice? That seems quite high!
The almond flour ups the fat content in the banana bread.
Healthy fat is good for us. Great for the brain!
I’m about to try this recipe. Thank you so much for sharing 🙂
Almonds are a fiber and also a protein.
Hi Olena,
I made this bread today and it came out perfect! It’s moist and yummy! I used maple syrup for my sweetener. I’m the first to admit that I am not a cook/baker but I’ve had to start making my own foods due to starting a food sensitivity diet. I was trying to find recipes that use Almond Flour when I came across this one. I’m so excited I found it! This was my first ever attempt at making banana bread and your recipe was so easy to follow. Thank you for sharing it with us!!
Reva
So happy you enjoyed the banana bread Reva!
Everyone loved it and it’s healthy.
Following Edgar Cayce I discarded the egg whites and just used the yolks.
Seems like it baked in 40 or 45 minutes but the loaf pan was large. Also
I’m at high altitude, and it didn’t rise much, but still great texture. I’m glad
I didn’t fully mash the bananas as the little bits added chew.
I used turbinado sugar and butter (slightly less butter perhaps).
Also topped with a few unsweetened chocolate chips.
Next time I might add nuts?
Thanks for sharing!
It’s absolutely delicious, I made it today will definitely only make the almond flour banana bread from now on
Thank you
Mona
You are very welcome Mona!
DELISH! I too, used 1/4 cup honey and 1/2 cup chopped pecans. I need to hide it from myself😜. It’s so easy and tasty.
It’s healthy and guilt free! Don’t hide it, just enjoy it Deej!
Wow! So moist and absolutely delicious.
Thank you for the recipe, We found it to be very good.
You are very welcome Mo!
Hi Olena! I have made this recipe a number of times following it exactly as stated (following your suggestions in the notes section), sometimes with honey or maple syrup, and it is always a huge hit with my family. My husband says that it is better than the regular banana bread, made with all-purpose flour, that I usually make! It is moist, tastes amazing and the fact that it is a healthy option brings it up a notch!
Hi Michelle! I am so pleased that my banana bread recipe is enjoyed so much!
Just made this and consumed three thick slices on the spot. This is the BEST banana bread I’ve ever had… Had to cook it 10 mins extra, but it was so moist and tender. Didn’t add a thing to it, made it exactly as per the recipe. Just a thick layer of butter on top. I’m not even GF/paleo, just had some almond flour and old bananas to use up. Will never ever make another banana bread recipe. Bookmarked.
Thanks for the awesome review, Hannah!
tried this tonight! yummmmm! Hubs loved it too. Moist, flavorful. Will def make this again!
Awesome!
I’ve tried a few different almond flour banana bread recipes and this is by far the best. I had a good feeling about it when the batter was coming together. Got some really good feedback on the banana bread which made me really happy!!
I followed the recipe truthfully with the only exception being I added a bit less sweeter (I used honey) than the 1/4 the recipe called for and also added half cup of pecans. I had to bake it for about 1h10 which caused the top to be slightly burnt but overall still turned out really good. It might be because I had it too high in the oven – I’ll try lower it next time.
Overall this is probably my fav banana bread recipe, even compared to non GF ones. I’ve printed the recipe and this will be my go-to for banana breads from now on, no more searching! Many thanks for sharing this recipe =)
Thank you so much for sharing your positive feedback, Ivy!
Does it make a difference if I use organic almond flour or not. My daughter and I mixed this up with 3 cups of organic almond flour and the batter was very clumpy. Not pourable at all, very dry.
Thanks,
Cara
No, it doesn’t. Were your bananas ripe? Did you skim off the top of each cup of flour? You have more dry than liquid ingredients obviously. Eggs? Mash another banana in there, hope it helps.
Very good banana bread! I changed a couple of ingredients; Used 1/8 c maple syrup and 1/8 c home made cranberry sauce (made with honey) for the sweetener, and 1/4 c+ applesauce instead of the oil.
Yum! Not very sweet, but just the right amount of moisture in the bread. I’ll make it again, may add pecans. I’ll definitely add blueberries in the future.
Thanks for sharing Amy!
First time using almond flour & it was great!
Hello, I want to prepare batter ahead of time, would it be fine to do so? Like a day ahead.
I am sorry, I honestly never tried. I should experiment!
I wouldn’t pre mix the batter. You can mix the dry ingredients the night before. Always mix the wet ingredients right before baking. Pre mixing the wet batter will weaken the chemical bonds between the wet and dry mixture and the bread won’t come out good after baking.
Turned out amazing exactly as the recipes says
I’ve made this several times with great success. I usually use honey as the sweetener and melted coconut oil as the fat. I also add walnuts or pecans. Sometimes I top the loaf with some unsweetened shredded coconut. This is a very easy recipe, and almost foolproof. Thanks for sharing it!
You are very welcome Jim 🙂 Appreciate your feedback.
This is third time I made this recipe. Instead of oil or melted butter I substituted a quarter cup of applesauce. It makes it moist and a little sweeter. Excellent. We place a dollop of whipped cream and thinly sliced ripe banana and a sprinkle of graham cracker crumbs. Oh and I added a quarter cup of walnut pieces. What a fulfilling desert and great Christmas gift to bring to a Christmas party.
Thanks for sharing Dean!
Great recipe! Easy to make. Comes out super moist and yummy! My kids absolutely love it too!
I made this recipe into muffins. YUM!!! Baked for 20 min. Made 15 muffins
So glad you liked the recipe. I also have an almond flour banana muffin recipe: https://ifoodreal.com/almond-flour-banana-muffins/
I’ve made this several times and it’s the best banana bread I’ve made. I’ve also made muffins with this and freeze them and then pop into the microwave. Always delicious!! My daughter has celiac and my grandson is lactose intolerant so this is perfect!
So wonderful to read this review Fay! Thanks for sharing.
Husband is on a SIBO diet, and this is his favorite “sweet” treat. The best! I made three mini loaves and froze two. Just popped them out of the freezer, and voila! Thank you so much for the recipe and clear instructions.
I’ve tried ALL the almond flour banana bread recipes out there, and this one is the best!
I rec letting it cool completely before removing from your pan to avoid the crumbles that most GF breads do. Freezes well.
Kristie! You made my day! Thanks for the amazing feedback.
So good! Followed recipe. Sweetener was local honey. Yum!
Awesome!
It turned out heavenly, so moist and flavorful. I used maple syrup and almond butter. Thank you for sharing the recipe.
Your review was music to my ears Akiko! Thank you.
So glad I found this healthy recipe. Came out moist and delicious! No bloating or guilt after eating unlike the usual. SO good!
The only I did not have was baking soda for baking. I used the one that is for other purposes and not baking. It came out excellent. Moist with a good heaviness and excellent banana sweetness and flavor.
The bananas I used were very ripe. A little beyond having dots all over. And very easy to mash. 40 minutes was perfect at 350 degrees in he center of the oven.
I am going to bake another one today. I have the correct baking soda and am going to ad some chopped walnuts.
Thanks for sharing Dean!
I used half butter & half coconut oil and Lakanto monkfruit sweetener. It came out perfect. I definitely make this again. Thank you for your recipe!
You are very welcome Yoko!
This bread is absolute perfection. It is so moist and delicious. I didn’t have a metal meat loaf pan, so I used a cast iron pan. Baked for 30 mins and it came out perfect 🙂
I am so glad that you enjoyed the bread Ashley! Wow, what a great review. Thanks!
i made this without added sweetener, added 1/3 c chopped nuts and some soaked currants – wonderful! who needs sweetener when you’ve got nanas? i also used whole almond flour. however, there were some shell fragments so will try the blanched flour next time.
Turned out perfectly, however, I did modify just a tad. Since my bananas were very old (some came out of the freezer) and therefore very wet, I used brown sugar and added 1/2 cup of Pamela’s baking mix (I also love to add just a little almond extract, too). Next time I’ll add nuts or white chocolate chips.
Hi! My mix is still in the oven at 350F after 1:15 hr and is still there. Is liquid in the middle and I followed the instructions exactly. So sad. 😢
Hi Rocio! I am so sad to hear this too. I really don’t know what could have been the issue. This hasn’t happened to me before. So sorry.
The best recipes. Its really delicious and moist. 4 years old approve. I use lakanto for sweetener.
Delicious! I used honey for the sweetener. I will definitely make this again. Thank you for the recipe:)
I loved the recipe . It come out so good thank you
You are welcome Elizabeth!
Just made this it cooked up wonderfully. I used avocado oil . It is scrumptious. My dad was born in Estonia. I’ve gone there 4 times to visit my family. I love the food there .especially the baked goods
My very first food review 😊 it was that good!!
I just made this today. I doubled the recipe and it was perfect! I am horrible at baking but I nailed this one!! Thank you
I am so happy you liked this recipe. I so appreciate that you took the time to leave this wonderful review Krista!
Can I replace the oil with apple sauce? Do you have an oil free banana bread recipe?
Hi! I haven’t tested the recipe with applesauce, but generally you can replace oil with applesauce in baking (in a 1:1 ratio).
How can I replace the eggs? I tried flaxseed eggs but the loaf didn’t cook well at all, stayed very wet and doughy.
I haven’t tested this recipe with anything other than eggs. Sorry. I would have suggested trying flax eggs, but you did and it wasn’t a great substitution.
No problem. It’s still a great base recipe and I’m going to keep experimenting with it. Was wondering- do you think I can do 2 cups almond flour and 1 cup coconut? That would dry it out more. Don’t want to put less banana because I love intense banana flavor.
Each type of “flour” acts differently in baking. I haven’t done it with a mix of coconut flour. Please report back if you do end up experimenting!
Try aquafaba, it’s the juice from garbanzo beans can. Beat it first a little to thicken it. I’ve used it in many cake recipes works great!
Vanessa what a great suggestion! Who would have thought?!
Easy, and delicious! I added a hint of nutmeg to the batter, and walnut pieces on top. Thank you!
You are welcome Doria!
Wow! This was SO amazing and delicious! I love how healthy it is and yet tastes so good! Thank you so much for this recipe, I will for sure be using this again!
You are welcome Ruthie!
I didn’t have 3 ripe bananas so I used one large ripe and a serving of cranapple sauce and only 1 egg. I also used 1/4 cup of coconut sugar and added walnuts. Using Olena’s recipe as a base worked well with modified mix.
In the past I’ve used molasses, honey, maple syrup or agave and the end result was a mushy bread. Too many eggs tasted unbalanced. Metal pan with parchment works.
Next time I’ll try a combo of flours, 1/4 coconut, 1/4 buckwheat, 1/4 almond, 1/4 potato-rice.
It’s easy to follow the instructions and the ingredients are not complicated. I love it!
This is a great recipe, I scan it, follow it, and the bread comes out superb every time.
my wife is allergic to gluten, so serves us well.
I add in nuts and cranberries, that gives it a new twist.
What great additions to this bread Raj! Thanks for sharing.
This recipe is perfect banana bread every time! I let it cool 100% and it doesn’t crumble and is sooo moist. I’ve made 3 loaves back to back and my family is obsessed. Thank you for this awesome recipe!
Yay! You are very welcome Maxine!
Tried it to use up my almond flour and it turned out great. Me and my parents loved it.
I made this bread yesterday for the first time and LOVED IT!!!!! Thank you so much! At first I was hesitant to use almond flour for this recipe as I only used that flour for making cookies. However, I tried and it came out so mouth watering and soft.
I read your story and related to it a lot! No wonder, I also have the same first name, I’m also from Kyiv, Ukraine, and I also have 2 kids and live on West Coast near Pacific ocean. I think we may be of the same age too.
No way, how cool! Well, I guess we are pretty average and standard. 🙂 SO happy you loved this bread. I love Almond Flour just as much as I love my Instant Pot!!! I just made the healthiest and best breakfast muffins with it and will post next month.
Love this recipe so much! is perfect as it is, i just added chocolate chips. I tried other recipes and but ratio between eggs and almond flower were different so they came out very “eggy”. this one has perfect texture! I have made this recipe like 5 times already, my kids love it!
Oh yay! I am so pleased that this recipe is a hit with your family 🙂
So moist and can’t believe it’s made out of almond flour! Def going to make this again.
Awesome!
Great recipe! I used vegetable oil & honey, & it was perfect!
Delicious and very easy to make.
Hi Olena. Do frozen bananas need to be drained after having been defrosted or can I use the flesh & the juices?
I don’t drain my frozen bananas.
i made muffins and used honey in mine. everyone loved them
Best banana bread yet. Thanks Olena.
You’re welcome Ingrid!
I made this and it is DELICIOUS and I loved making it because it was simple and fast. Thank you so much.
You are so welcome Laura!
I used Splenda and it is perfect!
This recipe makes a stellar banana bread. I’ve made it twice now, and the second time I got a more evenly baked loaf by baking at 325 degrees for an hour and 15 minutes, which are the baking temp and time in my standby wheat-flour based banana bread recipe. So delicious! Thanks for sharing.
Yay! So happy to hear that you like this recipe 🙂
Love this banana bread revipie. Will be making again.
I made this with local honey and butter in a dark loaf pan. I took mine out 8 minutes early! Delicious! I normally eat my banana bread with butter on top, but this recipe didn’t even need the extra butter!
Thanks for sharing Jamie!
Loved the almond flour banana bread. This was my first attempt of baking with almond flour and it turned out great. Thank you for the recipe!
You are very welcome Swastee!
My bread came out amazing! Best banana bread I have ever made. I was short one banana so I subbed some apple sauce, added a cup of chopped walnuts, and used honey as my sweetener. Thank you for the lovely recipe. I made it for my diet cheat day and am freezing the rest for another time. Stay safe!
So glad you liked it Marian!
I used Almond meal in this recipe,and added orange juice and sugar free choc chips,i also made a banana peanut butter choc chip version.Both were so moist and delicious,even my fussy husband loved the peanut butter one so much he took it to work for his colleagues ? so thank you.
I am so happy you enjoyed the bread recipe. Thanks for sharing your experience!
can you post how much peanut butter and chocolate chips you used in this recipe. My husband would love it. I am now gluten intolerant and Im trying to find new recipes to make for us. Thank you. Lynda
What is the breakdown for calories, carbs, fat, sugar etc.per loaf?
Hi Cary! Below each recipe card is all the nutritional info! Sometimes it takes a moment to load, but it is there!
Delicious and healthy!! Loved it!!
Just wanted to leave a quick comment and say thank you for the recipe! This is the best almond flour based banana bread recipe I have ever had, and I have had quite a few. I used maple syrup, and swapped the oil for nut butter for the added vitamins and minerals. Thanks again, it was phenomenal!
Thanks for such a wonderful review 🙂
This is the best banana bread recipe I have ever found! I baked it in mini loaf pans for 30 mins and it was perfect. I also substituted eggs with flax eggs and it came out perfect. Thank you so much for sharing!!!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Made it multiple times..its a hit with Family and friends
This recipe is delicious. My first time to cook with Almond Flour. I feel it isn’t as heavy of a bread as ones made with regular flour. I used brown sugar, olive oil and added little extra cinnamon. Very easy too!!! Thanks for your recipe!
That is so amazing to hear! Glad you enjoyed my recipe, Jennifer!
I’ve made this so many times now — everyone loves it! I generally add walnuts to it, and use honey for the sweetener. I’ve also started removing one of the bananas and adding 3/4 cup of canned pumpkin, then adding more spices. So good!
Also works well with a simple cream cheese frosting on top — cream cheese, powdered sugar, and vanilla extract.
Could this work in a muffin pan?
Hey Hilliary! Try my almond flour banana muffins recipe instead!
https://ifoodreal.com/almond-flour-banana-muffins/
I don’t have a 9×5 loaf pan. Will this still work in regular loaf pans
9 by 5 is regular loaf pan. It will work in any size, just might need less or more cook time. Keep an eye on it.:)
Hi
I just made your almond flour banana bread & followed your instructions…
after taking it out of the oven the center caved in. Help!
After it cooled I had a slice & it does taste delicious.
Add a few more tablespoons of almond flour to make batter thicker. Sounds like extra moisture issue. Maybe your bananas were a bit too large. Also metal pan bakes this bread better than ceramic or glass. Hope this helps!
Came out light and fluffy as promised. I admit I did add a little extra flour( ⅓ cup) and a granny apple. so delish!
I made the Almond Flour Banana Bread for a cold afternoon in Denver. The smell of my kitchen was delicious. This recipe is correct in all the instructions and quantities. I’m not a baker so I was skeptical of the results. Also this is my first time trying to bake banana bread. I have always think banana bread is some how dry. I made mine with butter, used hone as sweetener, changed pure vanilla extract for pure almond extract,added walnuts, and almonds sliced. I cooked in a metal square pan for the entire cook time and came out soft and moist. Some recipes in the Mile-high city need more baking time but not this. 100% recommended.
Hi Rosy! Thanks for taking the time to leave such a great review. I am so glad you liked the banana bread.
This recipe is easy and delicious. My son loves it as well and although he’s not fond of almonds doesn’t know that it’s made with almond flour. I’ve made it several times and it always turns out great!
I was skeptical to try this recipe because a friend of mine didn’t have too many good things to say about almond flour but omg ? had to fight myself from eating it all, am ready to try more of your recipes!!
Yay! I am glad that you tried my muffins and loved them 🙂
I have banana trees in my yard and have over 50 bananas at this point at various stages of being ripe. I found this recipe and made a loaf today -WOW! It turned out amazing. So moist and delicious! I will be making this alot and sharing loaves with neighbors and family! Thanks for this recipe!!!
Thanks for sharing Danica! Wow, your own banana tree!
This sounds delicious ~ but I live in the mountains at 7700 feet. Any suggestions on adjusting the recipe for the altitude?
I honestly don’t know. Since you cook and bake there and probably have adjusted a few recipes by now I would follow that principle or check out these suggestions https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes . I have cooked at a sea level most of my life.
Absolutely delicious!! So easy….followed recipe, except cut bananas in small chunks and folded them in along with 1 cup of walnut pieces last. So moist and visually beautiful!! Used 1/4 cup real butter for oil and 1/4 cup light brown sugar for sweetener. Made four loaves so far, 2 for sharing….everyone can’t believe this is made with almond flour!! Thank you for a wonderful recipe l will use for years to come ❣❣
Thank you for your wonderful review Gloria. I really appreciate it.
I had trouble with this recipe in that the banana bread burned on top by the time the middle was cooked. Maybe the metal pan I used was too heavy. But the flavors are delicious! So I will have to try again as I am not sure what else could have gone wrong. Thank you for the great recipe!
Cover it with parchment paper after 30 mins to prevent top from burning while middle still keeps cooking.
This is super delicious. Definitely a keeper.
Thank you Olena for an awesome recipe.
You are welcome Fazia!
These were perfect! Perfect texture and flavor. We finally found our recipe!
So fantastic to get this positive feedback. Thanks Sara!
Made it, loved it, thank you!?
Hello! I’m excited to try this recipe. I’ve never used almond flour before. Does it need to be sifted?
No it doesn’t.
I used three large bananas and three large eggs, granular monk fruit Sweetener, butter and muffin liners. Cooked fast. Tops were golden brown, and wouldn’t guess it was almond flour instead of regular flour. Very light and fluffy.
Superb! Golden brown, melt in your mouth.
Thanks for sharing Andrea!
Can you add chopped walnuts to this recipe, about 1/3 cups?
Sure.
Quick question: can unsweetened applesauce be used as a substitute for the oil?
I read a lot of comments but didn’t find this question asked.
Thanks for your help! I look forward to making this recipe!
I think so.
I used melted butter, honey and didn’t have baking soda so I used an extra tap of baking powder. I also topped it with Cinnamon. It is moist and delicious!!
Delicious!!! Came out perfectly
We do not use sweeteners here and are very used to it. Would it be ok if I did not use any sweetener at all? Or would it affect the baking process?
Hi Veronica. This recipe has been tested with 1/4 cup liquid sweeteners (maple syrup or honey). I can not vouch for how it will turn out/taste without any sweeteners. It is up to you if you want to give it a try!
Best almond flour banana bread recipe I’ve made. I have tried other recipes and let me tell you they do not live up to this recipe. I would even go so far to say that this recipe could stand it’s ground against regular banana bread. Thank you for making my day.
Your comment made my day!
This has quickly become our go-to banana bread recipe! I love that you can make it refined sugar free and the almond flour gives it a great, eggy, yet light texture. I noticed that even if your bananas vary by size, the recipe is very forgiving. I must have now made this about 10+ times.
So happy to hear this! Thanks for sharing 🙂
Can this recipe be made with frozen bananas?
Yes if you thaw them.
Super delicious! I made this in a bundt pan,added cocoa, dark chocolate chips and walnuts! Absolutely amazing this is my 2nd batch perfect everytime!
Thank you
Omgosh that sounds really good! I’m trying this for the first time, if it goes well I will try that next. I’m also using stevia and will try not butter next time instead of oil. I had gastric bypass and am looking for ways to make more acceptable yummy treats! Thanks for posting!
Everybody loves this banana bread. Made it so many times with walnuts, Butter or Oil (macademia Oil is the best).
Thank you so much for sharing your beautiful recipes.
What about the butter? Salted? Unsalted?
It doesn’t matter much in taste.
This is absolutely delicious, keeps you feeling full for hours and easily stays fresh for a week. This is definitely my new go to banana bread recipe.
I’m so happy to read this! Thanks for your positive feedback, Chris!
Omg! This came out great!!! Even my little 3 yr old loved it & so did my husband! So moist and very tasty! Definitely recommend this one :)!
Came out amazing. Can’t wait to make it again!
Wonderful!
I used flax seeds instead of eggs
Perfect
Awesome! Thanks for sharing Emma!
Did you use liquid sweetener or a dry sweetener?
Best almond flour banana bread & low sugar! I added chocolate chips and made muffins in greased metal cupcake tins baked at 340 degrees for 20 minutes. It made 15 muffins. Thanks for the great recipe!
You are very welcome Stephanie!
Delicious but so high in calories!
Made this for my family and it was very much a success. Gone in 10 seconds ?
Awesome!
Loved this bread. If I want to make chocolate version of this. How much of cocoa do you think I should add
Usually it is about 1/3 cup. Then you would also have to increase sweetener to 3/4 cups. Whether bread will be too wet with liquid sweetener, I am not sure. Feel free to try or reduce to 1/2 cup or use dry 3/4 cup.
i used coconut oil to grease the glass loaf pan i had.
This banana bread is awesome! First batch I baked with a glass loaf pan, (don’t have a metal one) and yup, you’re right, it didn’t bake as well as it should have. A little too moist on the bottom, and a little too well done on the top.
The next batch, I used a metal 9″ square pan with parchment paper. I also added 1/4 cup of cut up dates, and crushed walnuts. Success! Perfect! Don’t know if you mentioned this somewhere, but I freeze the banannas first (the nasty looking ones nobody will eat) and when they thaw,they’re super sweet and easy to mush. Gonna go for your lemon zucchini recipe next!
Hi Ken! So happy that you liked the recipe so much. And yes, a metal loaf pan is best 🙂
This recipe is stupendous! So moist and flavorful. Gluten-free never tasted so good! I added chopped walnuts. Love it and recommend this recipe!! ❤️
Yay! Thanks so much Rozelynn!
Easy and yummy! I will add nuts next time. Wish I’d looked at the calories before I ate 1/4 of the loaf! Delicious
Nuts are a great add-in for this banana bread!
I just whipped this up and it’s going well so far, however one point of recommendation for the recipe instructions (hope it’s not intrusive!). It would have been helpful if in the list of ingredients it read “liquid sweetener”. I pulled this recipe up on my GoogleHub and it doesn’t list all of your other comments in that format, so I didn’t see that you were recommending a liquid sweetener until just now once the bread’s in the oven. Hoping it’ll still be sweet enough with the granulated sugar. I added chocolate chips so that’ll probably do the trick 🙂
It can be any sweetener, not only liquid that is why it says “any sweetener”. I retested it about a month ago and updated the recipe card which is always the latest and most accurate source, not the comments. Enjoy!:)
Hello, I have quick question!
Do you think it is possible that you can bake more than 1 loaf at a time?
I was given a huge box of bananas, and I am trying to use them up before they go bad.
It is summer time & in the 90’s almost every day & I didn’t want to keep my oven on literally all day making dozens or loaves of bread.
Thanks a lot! 🙂
Definitely. I bake 2 at a time all the time. Or even 3. You can also freeze very ripe bananas and then thaw and make banana bread. I do it all the time now since it is hot.
Wow!!! What a fantastic recipe! This is absolutely delicious and tastes just like the full fat, sugar-laden banana bread recipes of old. I think a few of your tips are critical to the success of the recipe. Using one cup of mashed banana, rather than relying on how many bananas of whatever size is important. Also key is your tip to use a metal pan and only grease the bottom. I used a smaller than mini-loaf pan (see pic). It was non-stick but I put a small piece of parchment paper on the bottom of each well. Loaves rose beautifully and fell right out with no sticking. I used maple syrup and followed your recipe exactly. Thanks so much for sharing!! Delicious!!
Awesome!!! Happy to hear, Barbara.
This bread came out perfect! Gave it
To my pastor who is on a gluten free diet and used Xylitol. They loved it, so I am sending the recipe to them.
Thanks for sharing Wendy!
great flavor and recipe – perfect amount of sweetness. I followed this recipe precisely, even with the same size baking pan referenced in the recipe. Thankfully I took it out of the oven at 35 minutes (with the recipe calling for 50 minutes). The inside was little too moist but the top and sides were very dry, so I did not want to overcook and burn.
The size of the bananas were not large either. What do you advise next time?
Thank you!!
I wonder if your oven cooks hotter. Reduce oven T by 25 degrees F and try. Also covering loosely with foil after baking for like 20 mins prevents burning outside but cooks the inside. Enjoy!:)
I love this recipe! I made 3 mini loaves and baked them for 25 minutes at 350F and followed it exactly as it was my first time using both almond flour and Swerve to make a banana bread. I expected it to be good but not as good as its original white flour and cane sugar cousin. I did not use any parchment or cooking spray, I just left the loafs upside down to cool and they slipped right out of the mini loaf pans. Thank you for sharing a great recipe!
Awesome!!! Happy to hear, Kat.
Super yummy & so easy to make! I love adding dark chocolate chips. I need some more of your recipes!!!
My husband is also from Ukraine! We live in the US.
Fantastic! Glad you enjoyed the recipe, Amariah. Well, we have 600 recipes on the blog here. 🙂 Say Hi to your husband from me.
I love the simplicity and deliciousness of this recipe! The moistness of the bread complements the subtlety of its sweetness and makes one crave for more. I have made one loaf every weekend in the last three weeks, and I am not at all a fan of being in the kitchen. This banana bread recipe is worth making. Thank you so much for sharing this, Olena!
I’m so glad you enjoy this bread so much, Lynne!
PHENOMENAL! Added some chopped almonds to add to the texture! It was amazing, have made it multiple times and will continue to!
Awe, thanks so much for your awesome feedback, Emily!
I have just made this recipe using sugar free Maple Syrup and unblanched almond meal, not almond flour. It turned out really well. It’s lovely and moist, not to mention the delicious flavour. This will be my regular banana bread bake for sure. Thank you Olena for sharing!!
Fantastic! Glad you enjoyed the recipe, Carolyn.
I made this using D’Vash Date Nectar as the sweetener and a 1/8 cup of brown sugar and in a metal mini loaf pan making 8 loaves 3 1/2 x 2 inches and baking for 30 min. The toothpick test was perfect but the tops were a bit over-fired. Next time I’ll test them at 20 minutes. The texture is great and the flavour delicious! This is now my go-to recipe for gluten-free banana bread.
Delicious! Used maple syrup and avocado oil. Great tasting/texture paleo banana bread recipe!
Made it tonight. I put it in a different pan, and sliced it into 25 slices ( calorie counting). We really enjoyed it.
So happy to hear this Terri-Anne!
My boyfriend is gluten sensitive and hadn’t had banana bread in well over a decade until I made your recipe. We both love it and the loaf did not survive the weekend!
That is so awesome to hear!
100% Delicious!!! My family really enjoyed this recipe. I used an avocado and honey for the options. Thank you for the wonderful healthy alternative.
You’re welcome Nikki!
Did you mean you used an avocado in place of the butter/oil? If so did you use half or a whole avo.? ThanX
Great question – you can use avocado oil (or any mild tasting oil)- but not mashed avocado. 🙂 Thanks for being here and can’t wait to hear how it goes!
Best, Best Banana Bread ever!!!…i added walnuts and chocolate chips…Awesome ♡♡♡
Thanks Colleen!
Delicious and healthy, thank you! Love your story, thank you for sharing.
You are very welcome Elyse!
Thanks Olena!
I just finished my banana bread and it is so delicious! My husband said: It is really good! Even, We didn’t wait until was completely cold 🙂
I was living in Ukraine for 5 years and I loved their food
I will follow you for more healthy recipes, thank you again!
Hi Maria! Thanks for taking the time to write a review of the almond flour banana bread. I hope you will enjoy my other recipes as well 🙂
Awesome! I enjoyed the process and the result. Thanks!
Recipe is great!! Making it for the second time because my family really enjoyed it!
Thanks for sharing with us!
I added chocolate chips but personally I could do without them.. not necessary and cinnamon and sugar to top it along with slivered almonds before baking!
So delicious..
Love that you are enjoying this almond flour banana bread so much!
This was fantastic- I followed the recipe exactly- used maple syrup and sunflower seed oil because that’s what I had. I would have tried coconut oil but not sure if my kids would notice the taste. I did add chocolate chips—So many options! Next time I may sub an egg or two with ground flaxseed for extra fiber. I didn’t want to mess with it on my first round! I baked it on convection bake at 350 for 37 minutes and it was perfect. Thank you!
You’re welcome Hillary!
The recipe was pretty good. I’m an artist, so of course I made some alterations. I used brown sugar and maple syrup because this girl right here (me) has got a serious sweet tooth. I also made sure to melt my coconut oil before adding it. It doesn’t say to do that, but obviously that’s what you should do. Or if you’re using butter, melt your butter. The key to cooking with almond flour or coconut flour is to make sure you have enough moisture. And you do that by adding eggs, oils, butter, ya know ya know. Anyways, I cooked them in smaller bread pans measuring 7”x3.5” so I cooked them for about 35 minutes and they came out fine. This recipe yielded three in that size. Thanks for the recipe, it was a good jumping off point.
-Valerie Rose, the hungry stoner
Greetings from Houston, TX!
I read this recipe, and since I so much like banana bread I thought I’d give it a try.
Practically in my oven right now.
Cannot wait to see the results!
Wow! It’s so moist, delicious & most important, healthy! Thank you Olena for your awesome recipe, now I can cut down sugar & wheat flour, next would be yeast ?
You are welcome Ming!
My loaf pan is not quite 9 x 5, it’s 4 1/2 × 8 3/4 . Should timing be adjusted or is that not enough of a difference to matter.? Also, if i use agave, is it the same measurements as honey – 1/4 cup?
It shouldn’t make a huge difference. But also keep in mind that each oven bakes slightly differently as well. Just keep your eye on the bread as it is baking to check when it is done. And yes, same ratio of agave and honey.
Incredible! 🙂 I will be sharing this with many family and friends! My best friend stopped by and tried it and was absolutely “wowed” by it and asked for the recipe right away! I went ahead and added a drizzle of maple syrup and KerryGold butter that I had simmered until bubbly and then poured over the entirety of the loaf. In doing so…. it became slightly firm and so no worry of causing it to become soggy! Excellent recipe, thank you!
I am diabetic, do you know if I could use stevia instead of the honey?
It has to be same amount of liquid sweetener. So, no powder stevia.
I just made 4 loaves of this banana bread using Truvia and it smells delicious so far. It is still in the oven. Be sure to use the proper ratio. 1/4 cup of sugar is 4 ¹/² teaspoons of truvia. I can’t wait to try it.
The best almond flour banana bread recipe EVER! So moist and flavorful. Follow recipe exactly including the bananas with the brown spots. Thanks for sharing!
Awe, thanks Bella!
I only had 1 cup of almond flour, so I added 2 cups of coconut flour. My batter ended up way too dry (like dough) so I added about half a cup of almond milk to create a better consistency. I also had too much batter so I made about 7 cookies which i sprinkled with coconut and crushed walnuts and it all came out tasting wonderful!
Hi Bri! Glad your substitutions ended up working out ok. Baking is a science, and I do recommend following my tested recipes.
Thank you thank you…. first I have been looking for bread options for my blood type. I shared this recipe and lemon zucchini bread with my fb Eating right for your Blood type O group. This is a hit. We have specific foods we can eat. The response is ?. Everyone can’t wait to try. I’ve loved them. They are delicious! I love your site. This site is extremely helpful to eating right for us O blood types. Thank you thank you.
Hi, I made this recipe for the first time and WOW! Love it!
Hi, I made this banana bread and the ‘likes’ from my family went through the roof including my 3 year old grandson. My daughter said “why would you ever bother making any other banana bread”. It was delicious and healthy! Wow! I made it exactly to the recipe and it turned out perfect and was still fresh after a few days – never dried out! Thank you so much for sharing this recipe, it is definitely going into my favorites menus!
Cheryl! I am thrilled that my banana bread recipe is on your favourites menu!
Very good. This is my first time at keto baking. We really enjoyed this.
Glad you liked the banana bread April!
Tried it yesterday to make use of my almond flour sitting in pantry. The outcome turned out so good. I sprinkled chocolate chips on the top before baking, that added to the fabulous taste.
Yay! Thanks for sharing Ruchi.
I used the recipe on muffin tray and had great results still.
Fantastic!
Hi Evita! Did you adjust the baking time? If so, how long did you bake them for?
Thanks!
Is this okay for diabetics?!
Hi Mary! I am not a certified dietician. You will have to decide given the nutritional info and ingredients I provide whether this banana bread meets your diet restrictions.
i can’t wait to try. Do you have a recipe for something like cornbread but no corn. With millet flour or similar.
I don’t have a cornbread recipe. Check out my quinoa bread recipe!
https://ifoodreal.com/quinoa-bread/
I just made this banana bread. It tastes delicious but the middle sank in – it feels a little too moist. However, the top was burning. I took it out 5 minutes before because the top was getting too dark. When I inserted the toothpick, it came out dry. What could I possibly done wrong?
I believe bananas could be too large.
This was the best bread I ever tasted! I would like to know if I can bake it in the pan instead of parchment paper
You can, but don’t forget to give your pan a good spray of cooking oil!
Great recipe! I add dark chocolate chips … tastes so good! My whole family likes it – even the picky eaters.
Thats great to hear Irene!
This was the best bread I ever tasted! I would like to know if I can bake it in the pan instead of parchment paper? I added a little of dark chocolate bits and organic coconut ? flakes. I didn’t put cinnamon this time because I think it doesn’t make much of a difference.
I LOVE this banana bread recipe! Did it for the first time last month and have already made it 4 times!
I was wondering about a zucchini bread recipe like this? I’m gluten free. Thank you!
Hi Dina! Here is my almond flour zucchini bread recipe. Happy baking!
https://ifoodreal.com/healthy-lemon-zucchini-bread/
THIS IS AMAZING. 10/10 RECOMMEND NO GUILT BANANA NUT BREAD SO GOOD. IM SO SHOCKED AT HOW AMAZING IT CAME OUT WITH ALMOST NO SUGAR.
Why thank you, Daira 🙂
Best banana bread recipe ever.
Awe, thanks so much!
The first time I made this I used rice flour and it turned out great. Since then, I’ve made it about a dozen times with almond flour and it’s the best. I’ve tried adding blueberries but have settled on adding walnuts. Thank you for a great recipe!
You’re welcome Greg!
It is good- light, moist, sweet but not too sweet. We added Bake Believe chocolate chips to make Chocolate Chip Banana Bread and it was a hit. We will definitely make again!
She’s right. You can’t use any other flour. I didn’t read down to the notes until after I stirred in coconut flour since I only had one cup of almond flour. Did not work.
Sugar should be added indeed. Maybe stirring regular sugar and a little bit of water to make it liquid before adding to the other ingredients. Other than that, great recipe!
Planning to make this bread soon. Read the great reviews
Would it be ok to use ghee or butter instead of oils ?
My husband doesn’t like cinnamon- nutmeg?
Can vanilla be used instead?
Baking is a science. For best results, I would recommend following the instructions. I have not tested this recipe with ghee or butter, but if you want to give it a try go for it.
Cinnamon can be omitted or substituted with nutmeg but use only a 1/4 of the amount.
Quick Easy Delicious! I added some cacao powder and chopped walnuts
So yummy! A healthy alternative to a kitchen staple!
This was moist and delicious & so happy it’s gluten-free! I followed your recipe to a T and once again, it turned out great!
Question for next time: Can we substitute the oil for applesauce in this recipe?
I haven’t done it myself, but you can give it a try. I believe it can be substituted in a 1:1 ratio.
Love this recipe! Even more surprising was the fact that my husband loved it too!! I will definitely be making this again. Thanks!
That’s so great to hear Sharon!
So Delish. I unfortunately had to add a little applesauce because I only had two bananas and we just had to try. Our nine and one year old approved also.
Thank you for this healthy banana bread recipe. I was scared to make it until I found your recipe. It is so moist and delicious. So easy to make. I have shared your recipe with many others looking for a good banana bread recipe.
Thank you for your positive feedback and for sharing my recipe with others Tonya 🙂
It looks so delicious!! How much weight or proportion should the banana use? Because bananas are different sizes, please tell me. Thank you.
3 medium sized bananas should work!
This is the best banana bread I’ve ever had! It’s creamy and moist and doesn’t dry out like banana bread with regular flour. I can’t wait to try the lemon zucchini bread! Yum!
This is a very good one!! I’ve already made it twice! Very tasty!! Thank you for sharing your recipes!
You are very welcome Monica!
Delightful! Thanks for sharing this!
I made this today and turned out just devine! Lovely texture, tons of flavor with the perfect amount of sweetness. I am so happy that I stumbled on your wonderful recipes as I was searching for a good almond flour bread recipe (which I have never made before).. I am chomping at the chance to make the lemon zucchini bread tomorrow because I am in love love love with both of those ingredients for quick breads, yum!!! Thank you so much for sharing your wonderful recipes, I feel truly blessed!!
Thank you for your kind feedback. So happy that you are enjoying my recipes Michelle!
Hi, my son has so many allergies and egg is one of them. I usually am able to substitute aquafaba for eggs and works well, unfortunately my batter came out too thick and looks grainy. I didnt have an extra banana hence why i used the aquafaba. Can i add rice milk till i get the right consistency. I dont want to waste the batter as i used 3 cups of almond flour 🙁
Probably…I would bake it in any case not to waste food. Might not hold well but should be tasty.
On this note, I used egg substitute (Bob’s Red Mill) Egg replacer due to some housemates being vegan, plus, maybe my bananas were too big, but mine never turned to a bread like texture, it was more like bread pudding, which was still SO delicious, and as a dessert with ice cream would be amazing, but not bread. I must have been the lack of real eggs? Thank you!
Yes, almond flour needs eggs to hold it together cause it’s not moisture absorbing.
To die for- thank you for this recipe!
Added 1/4 cup of chocolate chips and 1/4 cup walnuts to mine.
You are very welcome Nanou!
I made the bread and it was awesome
Thank you!
Can this recipe be used to make muffins??
Hi Rhonda! Glad you liked the banana bread recipe. Here is the link to my almond flour banana muffins recipe for you! Happy baking!
https://ifoodreal.com/almond-flour-banana-muffins/
Easy and turned out GREAT!
Came out perfect!
Thank you so much! This is a great recipe, moist, and just the right amount of sweetness. I had tried recipes with almond flour and was getting discouraged…but you saved me with this ? now I’m ready to try the chocolate chip skillet. Thank you Olena ??
That’s so great to hear Johanna. Let me know what you think of the skillet cookie.
AMAZING!!!! I love it and my teen boys did too. I don’t know when I’ll clue them in on the change of ingredients from the “traditional” one I make. Thanks!
Hehe, that’s fantastic Susan!
I made your almond flour banana muffins twice and everyone loved them, the never last to the 2nd day. I loved that they have absolutely no added sugar.
I will try this banana bread recipe this weekend, do you think it will be OK if I skip the maple syrup completely (with no substitution) ? Thank you!
Mmmm recipe will work but bread won’t be sweet unless you are fine with it. Muffins have chocolate chips in them so it helps.
I ended up using honey. My boyfriend said “I’m not just saying this because you’re my love, but this is the best banana bread I’ve ever had” ?
Great recipe! Definitely making this again. Thank you Olena
Awe, that is so sweet Bianca!
My banana bread is too moist in the middle, I cooked it an hour and it still is very moist. I tried a piece and omg it was delicious. I went back and reread the recipe and I should have measured the banana, aside from this it was delicious and will make again and will measure the bananas which is why I think I had this issue. Thank you for the recipe
This a very good recipe. I like the low sugar content, avocado oil and the use of almond flour. This ticks the boxes for a gluten free diet and Arthritis anti inflammatory diet.
Happy to hear this Martha!
I made this and it was really moist!. I used maple syrup and I didn’t find it sweet enough. Next time I’ll add either more maple syrup or use honey.
Yes you can adjust either maple syrup or honey for sweetness. You can even add chocolate chips 🙂
I love this recipe! Have made it several times now. Always make 3 small loaves so that I can share. I use maple syrup and coconut oil. Perfect every time!
Fantastic Joanne!
I love this recipe! It is the first one that I used Almond Flour where it didn’t sink in the middle or turn out gummy. I followed it exactly and it is delicious. It is also really good lightly toasted! I can’t wait to try the lemon zucchini next.
Yay! So happy to hear that you liked the banana bread Karen! Let me know what you think of the Lemon Zucchini Bread 🙂
This is my go to gluten free banana bread and it comes out delicious every time! I use honey and add chocolate chips and almonds for the kiddos…
Thank you!!
Thanks for sharing your positive feedback Laura!
Super easy and comes out perfect every time. It came out perfectly in a bundt pan too! This pinterest links shows a picture of my bundt banana bread
https://www.pinterest.com.au/pin/68187381846445679/
Thanks for sharing Marge!
I baked it for 50 minutes and followed the recipe exactly as written. When getting it out of the cake pan, it completely collapsed into a puddle, like raw ingredients in the bowl. No idea what I did wrong? I put everything back in the pan and back in the oven 10 minutes… we will see. A little upset since it used my entire bag of $10 almond flour.
How long did you let it cool in the pan? As per recipe “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.” If you didn’t have parchment paper or didn’t let it cool completely, bread could fall apart. If your ingredients are uncooked after 50 mins then a) oven runs cooler and bread needed more baking – as per recipe “toothpick test” helps to know if bread is cooked b) oven is broken.
This is my favourite gluten and dairy free Banana Bread recipe and I have tried many. Have tried also substituting with 1 cup of buckwheat flour when didn’t have enough almond flour and it worked really well. The maple syrup is a great substitute for sugar.
I was skeptical, but this recipe is outstanding! My family loved it as much as my standard recipe that calls for two sticks of butter and 3 cups of flour. I only had 2 cups of almond flour, so I substituted one cup of flour. Came out perfectly. This is my new go to. So moist and delicious! Thank you thank you.
Debra! I love that your family enjoyed this recipe 🙂
Can this be made in a muffin pan?
Here is my almond flour banana muffin recipe for you!
https://ifoodreal.com/almond-flour-banana-muffins/
This is delicious! Very easy to make, my 5 year old helped to mix the ingredients.
Love hearing that your 5 year old helped back the banana bread 🙂
Quick, easy and so delicious!
Quick, easy and so delicious!
Excellent! I baked it in a mini-muffin tin, 25-30 minutes @ 350 F, and we just ate the last one! Stay moist, tasty and fresh for a few days.
That’s awesome Evelyna!
I loved this receipt!!!!
I made it in a small convection oven, needed more extra time until center were done but is delicious and moist!!!!
And the best part??? Healthy!!!!
Saved for repeat it!!!
Yay! So great to hear Vile!
Hi! Can I use butter instead of oil? Thanks!
Yes.
I love the banana bread but for me sugar is less. Next time I will use a bit more. Otherwise easy to made . Love it.
In the last two weeks I have made this recipe twice. Very moist and delicious!!!
Glad that the banana bread is becoming a regular at your house!
I love this recipe so much, and I don’t feel as guilty! Thank you so much.
That’s because you don’t have to feel guilty when it’s healthy 🙂
I am excited to try this! I live in colorado at 7400ft above sea level. I am used to make substitutions for regular flour but not almond flour. Do you have suggestions? How about for the baking time and temp? Thanks so much!
Hi Rebecca. I would just try recipe as it is since it is almond flour and doesn’t depend on gluten rising etc.
I made it, as per the recipe, and it was delicious. I think next time I would decrease the temperature and increase the baking time. The middle felt a little bit too moist. Thanks again!
I am not sure I understand Rebeca. Do you want to use regular flour instead of almond flour?
Here is my Healthy Banana Bread recipe with whole wheat flour.
https://ifoodreal.com/healthy-banana-bread/
Hi! Thanks for the help. I want to use almond flour but sometimes recipes need to be adjusted to high altitude. I will follow Oleana’s advice and try the recipe as is. I am making it this morning. Ill let you know. Thanks :).
Do you think it would work with egg replacer?
I don’t think so.
Just add another banana instead of eggs.
Excellent recipe. The loaf came out perfect. Moist, soft and oh so tasty. I added walnuts in the batter and also on top of loaf
Mmmm walnuts! Sounds delicious! Thanks for sharing Kathy!
i added dark chocolate chips 1/4 cup..awesome!!!
It tastes great! I baked mine in mini loaves and it cooked much faster but tasted just as good.
Awesome Anna!
Very enjoyable but not sure if I undercooked it or not but the center sunk…over and above that it was delish!
Hi Debbie! My middle sinks a little too. If you look at her photo of the loaf in the blog of it cut, you can see her middle sank some too. I’ve found this to be common with almond flour recipes. If yours sunk a lot it might have been underdone. But it was more just some dropping in the center I think that’s normal!
Yes, very true. Thanks for sharing that!
Loved this recipe. the texture was perfect! Not grainy or dense. I did add 1/2 t more of baking powder because I have been disappointed before with other recipes. Also had 4 bananas. Baked it at 325 for 65 min. Thank YOU!!!
You are so welcome Mary!
I have all the ingredients except baking powder. Do you think it’ll still work out?
Baking powder helps muffins expand and rise. If you don’t have any, you can make a substitution. Check out this site for some ideas based on what you might have at home. Happy Baking!
https://www.foodsharkmarfa.com/baking-powder-substitutes/
Best banana bread I have ever made!!
Yay! So happy to hear this Marti!
This is the first time that I baked banana bread with almond flour and I am amazed!! I love it! Thanks for the recipe! Can’t wait to have more brown bananas!?
Yay! So glad you like the banana bread!
Just finished making this – so so delicious. Only changes: used olive oil and didn’t spray the parchment paper.
20/10 would recommend to a friend – already have!
Thanks for the fantastic review!
Hi there!
Can you confirm how many grams 3 cups of almond flour is? Or even what cup size you use ( im from aus)
3 cups of almond flour equals 288 grams. Hope that helps!
Hi Olena,
Nobody mentioned adding Canola Oil instead of avocado or any other mild oil. Is it ok to use Canola Oil?
Yes!
Thank you Olena. It came so rich and healthy 🙂 My whole family are enjoying this home made bread.
This banana bread was absolutely FANTASTIC!!! SOOO DELICIOUS, YUM!!!
This banana bread is so easy to make and comes out so moist! Thanks!
Delicious. Moist. I must say, this bread is much more moist than those that I’ve made with flour. Great recipe. I did have to cook it for am additional 20 mins, but my oven is hooked up tp a propane tank. Either way, this recipe is a keeper. Thank you!
So glad that you enjoyed this banana bread. And yes, baking times do vary by oven!
Do you sift the almond flour?
No.
I didn’t realize I was out of almond flour. I used coconut flour and the batter is dry and thick. Should I add water and/or change bake time? ??♀️
Maybe that will save it. Unfortunately I don’t think there is much hope for it as coconut flour is very thirsty and acts totally different from almond. Sorry.
Can i add some fruit in it like diced apples or berries?
I would add only berries like blueberries that have skin on them. Otherwise, bread would be too wet because it’s almond flour. Not apples.
Hi. If I want to half the ingredients, do I need to adjust the baking time?
Probably since it will be less volume to bake. I recommend to do a toothpick test when bread looks ready and go from there.
I made this recipe recently and used half of the honey and added 2 tablespoonfuls of the Lakonta brown sweetener. This was amazing! My boyfriend and I are following a keto nutritional program and a small slice of this banana bread keeps us well under our carb allowance, especially when only using 1/2 of the prescribed sweetener. I gave a large chunk to my contractor and he thought it was one of the smoothest, best tasting banana breads that he has ever had! Great recipe!
That’s awesome to hear Lisa!
Fantastic! My whole family loved it !
Do I need to use parchment paper or can I just spray the pan?
You can spray the pan.
Love this recipe. It has the perfect hint of sweetness! I was a bit concerned the 3 cups of almond flour would make it too grainy, but the ratio is just right. Thank you!
Fantastic recipe. I’ve been learning to bake & bake healthy too. This was an easy & great recipe to follow. I almost lost hope but I am so happy to have found this website. Thank you for sharing!
You are so welcome Lisa!
Fantastic banana bread!!! I used half of the honey for less caloric count and added cashews for protein. Kids looooved it! Excellent recipe! The most natural and easy one to make so far.
So happy to read this Ethel!
I used a mixture of almond and coconut flour and two bananas bc my granddaughter ate one while we were mixing it all up. I baked it for 35 minutes and it turned out very good!!
Fantastic Marsha!
Love this banana bread. It’s flavor and texture are great. I just put a loaf into the oven. I substituted strawberries for bananas this time. We’ll see how it turns out.?♂️
Let me know how it turns out with the strawberries!
This was delicious! Well balanced flavors; no ingredient overpowered another. Very moist and so easy to make! I added 3/4 cup of dark chocolate chips because I love chocolate. I had to bake it for an hour instead of 50 min. I will definitely make it again! My husband said it was the best banana bread he’s ever had. Thank you!!
So happy to read this Lola!
I love this recipe! Super easy and the best banana bread ever! I have made it several times already and it always comes out great. I add walnuts too!
Fantastic! Thanks for sharing Jane!
Can I bake this in a bundt cake mold?
For sure. Keep an eye on it after 30ish mins.
Hello, I can’t wait to try this recipe! If we are not gluten free, can we substitute some of the almond flour for whole wheat flour?
Unfortunately not. Baking is a science and requires precise ingredients.
Delicious! The whole loaf was gone in 15 minutes! Modified the recipe by halving the cinnamon and adding a few semisweet chocolate chips. This is our new go to banana bread recipe.
So happy that you enjoyed this banana bread!
Thank you,
Lovely, Very easy to make, moist, not sweet
Had to bake it for less time but it still was Divine.
Every oven bakes slightly differently. Glad you kept your eye on it and took it out when it was done!
I am just trying it out today but it looks yummy… Wondered if I could do a banana bread with the almond flour I bought at Costco… Very easy to prepare if you have all the ingredients… Stay safe
Amazing, thanks!
Olena thank you!
This is the best and easiest banana bread ever! I am not a Baker and even I got it right and my super fussy family literally inhaled it!
You’re welcome Rashi!
This is a great recipe so moist and delicious
What can I substitute in place of the avocado oil? I don’t have any of that
Any light tasting oil like light olive oil, melted coconut oil or canola or vegetable.
Did not expect it to be so delicious! I substituted oil for butter for more flavor and the family devoured it. Thank you for the excellent recipe!
Woohoo! Glad it turned out delicious!
Is there a substitute for baking powder? Like Greek Yogurt? What quantity?
Hi Pooja! Baking powder is used to increase the volume and lighten the texture of baked goods. You can check out this website that outlines what you can use and what amounts!
https://www.foodsharkmarfa.com/baking-powder-substitutes/
Hi Olena,
I think your recipe is great. I tried it and the bread turned out beautifully, soft, moist and yummy.
i just wonder if you have tried to make this a vegan one without eggs?
Thanks!
It has to have eggs because they hold everything together. Almond flour baking needs eggs.
I’m generally skeptical of recipes that use almond flour but holy cow these were delicious. Moist, springy, well-balanced flavor. I added nuts and baked them in a muffin pan. This is hands down my new go-to banana nut muffin recipe.
Sage! I am so happy to hear that you enjoyed the recipe. I have a almond flour banana muffin recipe you can check out here!
https://ifoodreal.com/almond-flour-banana-muffins/
Can I use agave nectar instead of honey or maple syrup? If so, how much?
Sure. Same amount.
Looks yummie! Can the honey be substituted with another sweetener?
Yes as long as it’s liquid.
Wow, this is sooo good! Thank you!
You are so welcome!
Let me tell you!! your recipe is absolutely amazing, second time making it, we love it, Thank you for sharing your recipe
Thanks so much for your awesome review! Glad you are enjoying it Mayoly!
This recipe is amazing! I have never made banana bread with almond flour. I followed the main recipe for the most part (i used coconut oil instead of avocado). I also added some greens powder, walnuts and hemp hearts. Everyone loves it including my hubby who is hooked on gluten. This is going to become a staple in our house.
That’s fantastic Cate!
I am going to make this tomorrow (during q- sorry had to remove this word because of advertisers). ? I may not have enough Almond flour but I also have Coconut Flour. Do you think I could use both?
I wouldn’t recommend so because coconut flour is so thirsty and soaks up all moisture. Unless you are good with baking and can add extra liquid until proper batter consistency. You could also grind up almonds into flour.
excellent! super moist, flavorful!
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.
You are very welcome Michele!
THE best banana bread recipe I’ve ever made!
Yay! Love hearing this!
I added raisins. This recipe is easy and quick and thank god because I’m going to need to make a ton more!!!
Fantastic Alia!
Made this and it’s delicious!! Do you have the nutrition information, mainly the carbs?
Nutritional info is located at the bottom of each recipe. Sometimes it takes a minute to load! Hope that helps.
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
Glad to hear that you enjoyed the bread Charlotte!
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.
That is so good to hear Aileen!
I am quite challenged in the kitchen but this was super easy and absolutely delicious! Thank you!!
Yay! So happy to hear that you found the recipe to be easy and delicious!
Thank you so much for sharing I love it and I add walnuts ??
Do you know how many calories?
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.
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!
That usually happens with higher T oven and all ovens vary. Try baking at 25 degrees F lower next time.
I made this recipe a few times now and it’s a keeper!
So happy to hear this Romina!
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
Anne
Yes you can!
Is it possible to add nuts or dried fruit/ Apricots ?I don’t want to add maple or honey