by Olena

Almond Flour Banana Bread

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Olena Osipov
5 from 420 votes

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Healthy Almond Flour Banana Bread is a moist, melt-in-your-mouth quick bread your entire family will love! It is also paleo friendly and refined sugar free. Your family will go bananas for it!

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

Almond flour banana bread in a loaf pan with bananas on a side.

This almond flour banana bread always disappears fast in my kitchen. It is a banana bread loaf that is tender, delicious and flavorful.

Only almond flour lemon zucchini bread disappears faster.

I’m not a professional baker but I bake a lot of quick breads for healthy breakfast ideas and healthy 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.

Kids love this bread, our readers love it and it is one of my most popular recipes ever! It is super easy to make and I am sure you will love it too!

Why Make Banana Bread Recipe with Almond Flour?

  • Easy: One bowl is all you need to make this almond flour banana quick bread!
  • Wholesome: Nutrient dense with simple 5 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, this quick loaf 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!

You may love to browse over 20 healthy almond flour recipes!

Almond flour banana bread sliced on a cutting board and linen towel nearby.

Ingredients You Will Need

You only need 5 simple ingredients and a few pantry staples to make this almond flour banana bread recipe. Detailed recipe card is located below.

  • Ripe bananas: Very ripe bananas of deep yellow colour with plenty of black spots on the outside.
  • Almond flour: I use blanched finely ground almond flour in this recipe. It tastes and acts differently from any other flour. It is basically finely ground raw blanched almonds. I have not tried almond meal in this recipe.
  • Eggs: Provides lift and structure to this bread.
  • Any sweetener: Use any liquid sweetener like maple syrup, honey or your favorite sugar-free alternative. You can also use any dry sweetener. I tested this recipe Lakanto monkfruit sweetener (erythritol) and it tasted great!
  • Oil: Any mild tasting oil like light olive oil, melted coconut oil, grapeseed oil will work.
  • 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.
Almond flour, bananas, eggs, maple syrup, vanilla extract, avocado oil, cinnamon, baking soda and powder, salt.

How to Make Almond Flour Banana Bread

This banana bread recipe with almond flour rises better in a metal loaf pan. I highly recommend not to use glass baking dish. Here are the basic steps:

  • Mix wet ingredients and spices: Mash bananas first. Then add eggs, sweetener of choice, oil, vanilla, cinnamon and leavening agents. Whisk well.
  • Add almond flour: Fill each cup fully with a hill and do not pack, then skim off top with a butter knife. Stir with spatula until batter forms.
  • Bake and cool: Add batter into lined with parchment paper loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean. Let cool for 10 minutes and then remove onto a rack to cool off for another 10 minutes.
  • Slice and serve: Slice bread with serrated bread knife, not regular knife. It works best for cutting all breads! And may I suggest enjoying it with some healthy fruit salad? So good together!

Optional Add-In’s and Variations

I don’t recommend adding in chopped apples to this bread as they contain too much moisture and the 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.
  • Vegan: I have successfully tested this with a chia egg – note it is a bit more dense and 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 Results

  • Baking pan choice: I recommend to use metal loaf pan and not ceramic or glass loaf pan. Bread will bake through better and won’t be soggy.
  • 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 cover it loosely with foil during last 15-20 minutes of baking.
  • Let it cool completely! Bread needs time to ‘set’ after baking. Slice it too soon and it will be gooey and crumbly.
  • 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.

 

FAQs

My bread is too wet and didn’t rise, what happened?

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.

What if I have only 2 bananas?

You will need 1 cup of mashed bananas. If your bananas are extra large, maybe they measure 1 cup. Otherwise, with 2 bananas you will have to use 2/3 of all other ingredients.

How can I make a sweeter bread?

Probably because bananas were not very ripe, your bread turned out not sweet enough. You can also add 2 more tablespoons of sweetener next time.

I am avoiding baking powder, how can I make this a paleo banana bread?

The only thing that’s not paleo in this banana bread is baking powder.

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.

Can I make this a keto banana bread?

Yes. To make keto banana bread use a sugar free sweetener and make a grain free baking powder alternative (see FAQ above).

Sliced almond flour banana bread showing texture placed on a cutting board.

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 Almond Flour Bread Recipes

Banana bread with almond flour sliced on a cutting board and linen towel under.
Almond Flour Banana Bread

Almond Flour Banana Bread

Healthy Almond Flour Banana Bread is a moist, melt-in-your-mouth quick bread your entire family will love! It's paleo friendly and refined sugar free. Your family will go bananas for it!
4.95 from 420 votes
Print Save Rate
Course: Muffins and Quick Bread
Cuisine: North American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 309kcal
Author: Olena Osipov

Ingredients

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.

      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.
      • 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!
      Baking is a science. For best results, it is best to follow the recipe. Enjoy!
      See recipe post for more tips and FAQs.

      Nutrition

      Serving: 1slice | Calories: 309kcal | Carbohydrates: 23g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 293mg | Fiber: 5g | Sugar: 13g

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.

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      844 comments on “Almond Flour Banana Bread

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      1. Hi,
        thank you so much for responding to me yesterday in regards to my question about using the almond pulp in place of almond flour. I am so glad I asked. However, I made this recipe exactly as written and it was not a success. I can’t figure out what happened, but…as my almond flour, I did use my almond pulp leftover from homemade almond milk that was ,of course, previously dehydrated and ground in a blender, just like a classic blanched almond flour would be (maybe finer). That is the only thing I can think of that could have made my banana bread unsuccessful 🙁
        Basically, the bread didn’t rise at all. It was only up to half way of my metal pan. The dough seemed quite dense and dry when I put it in, but I know you shouldn’t really stir it too much as less is better, lumps and all. When I took it out of oven after 40 min, it seemed done as the toothpick came out pretty clean. I left it to cool off and when I cut the end of to taste it, I realised it’s not dry but maybe it’s not done? It’s quite moist, but not in a good way, more like under baked, but I am not sure. So I honestly don’t know when went wrong. I am by no means a baker, but have baked many banana bread before (with different flours). I took pictures so if anyone likes to see my results please let me know.

        1. Hi Petra, as mentioned yesterday, almond pulp will not work as it is too wet (unless you put the pulp through a drying process). Offsetting the wet to dry ratio of baked goods will lead to results not turning out as the recipe is written.

          1. 5 stars
            Hi Olena,

            I think you misunderstood..I have originally made your cake with almond pulp that I have dehydrated and then ground very finely in my blender. I then used THAT “almond flour” thinking it would act as regular, store bought blanched almond flour. This was a mistake! My cake tasted great, but it didn’t rise at all.
            Since then, I have bought blanched almond flour (currently on sale in WF) and made the banana cake with a huge success!!! It looked exactly like yours in the picture!
            I just wanted to share this with everyone else who thinks they might be able to use their homemade almond flour. I no longer bother saving the almond pulp from my weekly homemade almond milk. I don’t do smoothies so I just throw it out as I have no other use for it, unfortunately.
            But thank you for a great recipe!! Now I am looking for more options to bake with almond flour on your website.

            1. Thank you Petra for the further explanation on how you were using the pulp, so glad to hear though that the recipe turned out perfect with store bought almond flour! Yeah!

      2. I would love to try this recipe…wonder if I could use up my fresh almond pulp from making homemade almond milk? would it be in place of dry almond flour or as “wet” ingredient mixed with other liquids?
        Thank you.

      3. 5 stars
        I made this with olive oil and honey. Went heavier on the honey. I added a couple tablespoons of cassava flour as my batter was a little soupy. I added dates and pecans that I had on hand. Sooo good!

      4. 5 stars
        I made this recipe last week for the first time and I added walnuts to it. It came out delicious.

        Today I am trying a different type of somos flour and pecans instead of walnuts.

        1. Pecans are always a delicious addition! I have never heard of somos flour, definitely let us know how it goes!

      5. Can the bananas be switch out to use homemade applesauce?
        Also, is it okay to use dry sweetener instead of liquid?
        Thank you

        1. You can try on the applesauce swap, it might work, might be a tad less sweet…and no banana taste. Recipe has not been tested. A dry sweetener might work as noted in the notes section on the recipe card, recipe has been tested with monkfruit sweetener and worked, definitely let us know if you try any substitutions!

      6. 5 stars
        Oh my gosh!!! I just made this bread and it’s fantastic. It’s nice to finally find an almond flour recipe that doesn’t call for a ton of eggs. I made this in my Vitamix then stirred in chopped walnuts. I used Lakanto Monkfruit Classic for the 1/2 cup of sweetener. This is every bit as good as wheat flour banana bread, but I like it even better since it doesn’t spike my blood sugar or mess with my stomach! Thanks again, I will be checking out your other recipes as well.

      7. 5 stars
        Tried your almond flour banana muffins and today I made the banana loaf. I added half a cup of blueberries it came out so magnificent and moist. Your recipes are amazing and I’m going to do them again and share them with others thank you so much for sharing them here
        Karen

      8. 5 stars
        I just made this. I added date paste to the banana and skip the sweetener. Omg! It’s perfect, so delicious;) thank you for sharing your recipe.xxx

      9. I quadruple-checked the recipe and KNOW I followed it exactly, but my batter was WAY thicker than yours… any ideas as to what might’ve happened? Sweetener used was erythritol.
        Thanks

        1. Almond flour batter does tend to be very thick. How did it bake? You might try to puree your bananas next time if you want the batter to be more liquid in texture.

          1. The photo at the top of the page calls for “liquid sweetener,” but the actual recipe just says “sweetener.” If someone only looks at the recipe, they might use a dry sweetener, which means there’d be 1/4 cup less liquid in the batter.

      10. 5 stars
        Great recipe. First time baking it and it was delicious! I added some choco chips and chopped walnut. It’s a keeper. 😋

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