by Olena

Almond Flour Banana Bread (Video)

by Olena

4.9 from 188 reviews

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

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

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

Almond Flour Bread

This almond flour banana bread always disappears fast in my kitchen. It is moist, tender and melts in your mouth banana bread loaf.

Only lemon zucchini bread disappears faster. It’s OMG crazy good. We fight for it. Anyways…

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

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

almond flour, eggs, maple syrup, oil and vanilla

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 bread, basically.
  • Almond flour: Almond flour tastes different from any other flour. It is basically finely ground raw blanched almonds. It adds moist and that melt in your mouth texture. Almost like a cotton candy.
  • 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!
  • Oil: Any mild tasting oil works.

How to Make Almond Flour Banana Bread

Detailed recipes card is located below.

  • Prep: I am convinced this bread rises better in metal loaf pan. Spray only bottom and lower 1″ to get a good rise.
  • 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 350 degrees F oven: Check with toothpick for doneness. Let cool for 10 minutes.
peeled bananamashed banana in a bowlalmond flour inside the bagalmond flour banana bread batteralmond flour banana bread batter in a loaf pan

Tips, FAQs and Troubleshooting

  • Can I use different flour? No. The texture almond flour provides baked goods cannot be matched by any wheat, coconut or other gluten free flour.
  • 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.
  • My bread is too wet and didn’t rise: 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.
  • My bread isn’t sweet enough: Probably because bananas were not very ripe. You can also add 2 more tablespoons of sweetener next time.
  • Paleo: The only thing that’s not paleo in this banana bread is baking powder. You can make your own at home easy-peasy.

sliced almond flour banana bread

How to Store and Freeze Almond Flour Banana Bread

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. After you can refrigerate for another 3 days.

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

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

almond flour banana

4.9 from 188 reviews

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

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


  • 3 medium-large (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)


  1. 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.
  2. In a large mixing bowl, add bananas and mash with a masher.
  3. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
  4. Add almond flour and stir and mix gently with spatula to combine.
  5. Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
  6. Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes.
  7. Remove bread from a loaf pan and let it cool another 10 minutes.
  8. 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.


  • 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.
  • 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.

Baking is a science. For best results, it is best to follow the recipe. Enjoy!

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

olena osipov in the studio

Hello and welcome to iFOODreal.

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

What You Will Find Here

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

A Little More About Me

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

533 comments on “Almond Flour Banana Bread (Video)

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  1. 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!

  2. 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!!!

  3. 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!

  4. 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.

    1. 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!

  5. Came out light and fluffy as promised. I admit I did add a little extra flour( ⅓ cup) and a granny apple. so delish!

  6. 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.

  7. 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!

  8. 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!!

  9. 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!!!

  10. 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 ❣❣

  11. 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!

  12. 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.

  13. 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!

  14. 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!!

  15. 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?

    1. 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!

  16. 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.

  17. 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.

  18. 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

    1. 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!

  19. 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.

  20. 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.

      1. 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 :)!

  21. 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!

  22. Loved this bread. If I want to make chocolate version of this. How much of cocoa do you think I should add

    1. 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.

  23. 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!

  24. This recipe is stupendous! So moist and flavorful. Gluten-free never tasted so good! I added chopped walnuts. Love it and recommend this recipe!! ❤️

  25. 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

  26. 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 🙂

    1. 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!:)

  27. 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! 🙂

    1. 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.

  28. 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!!

    1. 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.

  29. 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!!

    1. 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!:)

  30. 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!

  31. 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.

  32. 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!

  33. PHENOMENAL! Added some chopped almonds to add to the texture! It was amazing, have made it multiple times and will continue to!

  34. 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!!

  35. 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.

  36. Delicious! Used maple syrup and avocado oil. Great tasting/texture paleo banana bread recipe!

  37. Made it tonight. I put it in a different pan, and sliced it into 25 slices ( calorie counting). We really enjoyed it.

  38. 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!

  39. 100% Delicious!!! My family really enjoyed this recipe. I used an avocado and honey for the options. Thank you for the wonderful healthy alternative.

  40. Best, Best Banana Bread ever!!!…i added walnuts and chocolate chips…Awesome ♡♡♡

  41. 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!

    1. 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 🙂

  42. 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..

  43. 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!

  44. 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

    1. 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!

  45. 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 😄

  46. 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?

    1. 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.

  47. 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!

    1. 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.

  48. 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!

  49. 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!

    1. Hi Bri! Glad your substitutions ended up working out ok. Baking is a science, and I do recommend following my tested recipes.

  50. 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.

  51. 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!

  52. 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.

    1. 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.

  53. i can’t wait to try. Do you have a recipe for something like cornbread but no corn. With millet flour or similar.

  54. 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?

  55. 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

  56. Great recipe! I add dark chocolate chips … tastes so good! My whole family likes it – even the picky eaters.

      1. 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.

  57. 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!


  59. 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!

  60. 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!

  61. 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.

  62. 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!

  63. 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?

    1. 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.

  64. 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?

    1. I haven’t done it myself, but you can give it a try. I believe it can be substituted in a 1:1 ratio.

  65. Love this recipe! Even more surprising was the fact that my husband loved it too!! I will definitely be making this again. Thanks!

  66. 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.

  67. 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.

  68. It looks so delicious!! How much weight or proportion should the banana use? Because bananas are different sizes, please tell me. Thank you.

  69. 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!

  70. This is a very good one!! I’ve already made it twice! Very tasty!! Thank you for sharing your recipes!

  71. 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!!

      1. 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 🙁

          1. 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!

  72. To die for- thank you for this recipe!
    Added 1/4 cup of chocolate chips and 1/4 cup walnuts to mine.

  73. 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 🙏💕

  74. 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!

  75. 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!

      1. 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

  76. 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.

  77. 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.

    1. 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!

  78. 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.

    1. Yay! So happy to hear that you liked the banana bread Karen! Let me know what you think of the Lemon Zucchini Bread 🙂

  79. 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!!

  80. 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.

    1. 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.

  81. 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.

  82. 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.

  83. 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.

  84. 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!!!

  85. 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.

  86. 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!

      1. 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!

      1. 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 :).

  87. 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

    1. 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!

  88. 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!!!

  89. 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!😄

  90. 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!

      1. Hi there!
        Can you confirm how many grams 3 cups of almond flour is? Or even what cup size you use ( im from aus)

      1. Thank you Olena. It came so rich and healthy 🙂 My whole family are enjoying this home made bread.

  91. 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!

  92. 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? 🤦🏻‍♀️

    1. 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.

    1. 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.

  93. 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!

  94. 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!

  95. 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!

  96. 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.

  97. 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!!

  98. 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.🤷‍♂️

  99. 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!!

  100. 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!

  101. 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?

  102. 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.

  103. Thank you,
    Lovely, Very easy to make, moist, not sweet
    Had to bake it for less time but it still was Divine.

  104. 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

  105. 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!

  106. 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!

  107. 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?

  108. 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.

  109. Let me tell you!! your recipe is absolutely amazing, second time making it, we love it, Thank you for sharing your recipe

  110. 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.

  111. 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?

    1. 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.

  112. 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.

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

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

  114. 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

  115. 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.

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

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

  117. 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!

  118. Dear Olena

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

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

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

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

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

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

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

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

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

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

    Thanks I will continue to make this Banana Bread!

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

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

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

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

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

        1. As long as it’s in a liquid form. Baking is a science and unfortunately you can’t substitute wet sweetener with powdered as it will offset liquid:dry ingredients ratio and recipe will not turn out.

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

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

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


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

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

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

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

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

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

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

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

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

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

      1. Same thing happened to me i followed the recipe baked 50 mins it caved in the middle when i took it out then when i tried to remove it from the pan it was raw like it was never cooked i have it back in the oven but it will be a miracle if it comes out. My almond flour did expire in Jan of this year and its been in the fridge could that have anything to do with it

        1. “baked 50 mins it caved in the middle when i took it out then when i tried to remove it from the pan it was raw like it was never cooked” – oven not on? wrong T? malfunctioning oven? I don’t think fridge or expiry would have anything to do with it.

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

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

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

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

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

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

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

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

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

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

  147. I love the recipe!! Thank you very much! My kids love it!!!! I just added some organic cocoa powder or raisins!! So yummy and soft! ????

    1. I’ve been cooking mine for 1hr and twenty mins. The knive still comes out wet. I went by the recipe. Not sure how much longer I should cook it.

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

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

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

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

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

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

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

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

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

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

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