This Almond Flour Banana Bread is moist, melt-in-your-mouth, delicious quick bread your entire family will go bananas for! It is also refined sugar free, gluten-free and comes together in one bowl.
We eat grains, but absolutely love goodies with almond flour like almond flour banana muffins and plain almond flour bread.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Almond Flour Banana Bread
- How to Make Banana Bread with Almond Flour
- Tips for Best Results
- Optional Add-In’s and Variations
- Serving Almond Flour Banana Bread
- How to Store
- FAQs
- More Banana Bread Recipes to Try
- More Almond Flour Bread Recipes
- Almond Flour Banana Bread Recipe
This almond flour banana bread always disappears fast in my kitchen. It is a banana bread loaf that is tender, delicious, flavorful and super easy to make!
I bake a lot of quick breads for healthy breakfast and snack. 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. We also love-love banana bread with coconut flour and banana bread with oat flour.
Kids love this bread, our readers love it and it is one of my most popular recipes ever!
Why You’ll Love This Recipe
- Easy: One bowl and 10 simple ingredients is all you need to make this banana bread with almond flour.
- Wholesome: Nutrient dense bread packed with healthy fats, protein and fiber.
- Naturally gluten free: For those avoiding gluten, this banana loaf is very similar to the real deal! It is also dairy-free.
- Naturally sweetened: With maple syrup and ripe bananas.
Ingredients for Almond Flour Banana Bread
You only need 10 simple ingredients including pantry staples to make the best almond flour banana bread ever! Detailed recipe card is located below.
- Ripe bananas: Very ripe bananas of deep yellow color with plenty of black spots on the outside.
- Almond flour: I use finely ground blanched almond flour for best texture. It tastes and acts differently from any other flour. It is basically finely ground raw blanched almonds. Here is a quick tutorial how to make almond flour at home. I have not tried almond meal in this recipe.
- Eggs: Provide 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 with Lakanto monkfruit sweetener (erythritol) and it tasted great!
- Oil: Any mild tasting oil like light olive oil, avocado oil, melted coconut oil or grapeseed oil will work.
- Pure vanilla extract: Use the real stuff, not imitation for best flavor.
- Cinnamon and salt: Cinnamon for a warming taste plus it will make your house smell amazing! And then salt for the overall taste.
- Baking powder and baking soda: Leavening agents to provide rise.
How to Make Banana Bread with Almond Flour
This almond flour banana bread rises better in a metal loaf pan. I highly recommend not to use glass or ceramic baking dish. Here are the basic steps how to make it:
- 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 wire rack to cool off completely.
- Slice and serve: Slice bread with serrated bread knife, not regular knife. It works best for cutting all breads!
Tips for Best Results
- Baking pan choice: I recommend to use a metal loaf pan and not ceramic or glass loaf pan. Bread will bake through better and won’t be soggy.
- Line the pan with parchment paper: Almond flour tends to stick even to the best and new non-stick surfaces. You will also be able to remove bread easily.
- Make sure your bananas are ripe: From my experience, I know some people use just yellow or even (scary to think) 50 shades of green bananas. Use bananas with many brown spots, the more the better.
- To prevent too much browning on the top cover it loosely with foil during last 15-20 minutes of baking. All ovens vary.
- 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.
- 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.
Optional Add-In’s and Variations
- Chocolate and nuts: You can add up to 1/2 cup chocolate chips and chopped walnuts or pecans to the batter before baking.
- Berries: Try blueberries but dust them in almond flour before adding to prevent from sinking in.
- Out of cinnamon? Try nutmeg, ginger or another warming spice like 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 banana bread 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 a toothpick test.
- Muffins: Bake for 20 minutes or just make my recipe for almond flour banana muffins.
Recipe Tip
I don’t recommend adding in chopped apples to this bread as they contain too much moisture and the batter is already “wet”.
Serving Almond Flour Banana Bread
- Nut butter topped: A smear of peanut butter or almond butter pairs so good with this banana bread and makes for a filling breakfast or snack!
- Traditional: Spread a small amount of butter or cream cheese on top.
- With protein: Make my cottage cheese pudding and enjoy on a side for extra protein boost.
- Dessert: I would never turn down a slightly warm slice with a scoop of vegan vanilla ice cream!
How to Store
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 freezer bag, 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!
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 pan, bread caved in.
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.
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.
Unfortunately not. Wheat flour and almond flour have completely different properties and can’t be swapped 1:1.
I have not made this banana bread with almond meal, so can’t tell. In my experience, almond meal produces more heavy baked goods because it also contains the skin of almonds. Almond flour is made with blanched almonds resulting in lighter and fluffier breads and muffins.
More Banana Bread Recipes to Try
More Almond Flour Bread Recipes
- Almond flour zucchini bread
- Almond flour pumpkin bread
- Almond flour cinnamon bread
- Almond flour lemon poppy seed bread
You may love to browse over 45 healthy almond flour recipes!
Almond Flour Banana Bread
Equipment
Ingredients
- 3 medium-large very ripe bananas with brown spots 1 cup mashed
- 3 large eggs
- 1/4 cup any sweetener I use maple syrup
- 1/4 cup any mild oil or melted butter I use avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon 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 off completely. Slice with sharp serrated knife – works best with breads to keep them from falling apart.
Video
Notes
- Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
- 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.
- Oil: Any mild tasting oil like avocado oil, light olive oil, melted coconut oil, grapeseed oil will work.
- Flour: You can’t use any other flour besides 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!
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.
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.
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.
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!
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.
Hi, unfortunately I don’t think pulp would work for this recipe as you need dry almond flour. Definitely try that pulp in a smoothie though like Almond Breakfast Smoothie
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!
So glad you enjoyed it!
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.
Pecans are always a delicious addition! I have never heard of somos flour, definitely let us know how it goes!
Can the bananas be switch out to use homemade applesauce?
Also, is it okay to use dry sweetener instead of liquid?
Thank you
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!
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.
So glad you found the recipe Barbara and happy to hear it turned out so well!
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
Thank you Karen!
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
So glad you enjoyed it!
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
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.
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.
Please see recipe card notes. It explains everything. The recipe is correct.
Great recipe. First time baking it and it was delicious! I added some choco chips and chopped walnut. It’s a keeper. 😋
So glad you enjoyed it, choco chips and walnut additions sounds so good!