Almond Flour Banana Bread

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.

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.

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

More Banana Bread Recipes to Try

• Applesauce banana bread
• Pumpkin banana bread
• Healthy zucchini banana bread
• Protein banana bread
• Cottage cheese banana bread
• Greek yogurt banana bread

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

Almond Flour Banana Bread is a moist quick bread your family will go bananas for! It is gluten-free, refined sugar free and made in one bowl.

4.97 from 657 votes

Servings 10 slices

Calories 309

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Loaf pan
• Measuring tools
• Glass bowls

Ingredients  

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• ▢ 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!

Nutrition

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

Course: Muffins and Quick Bread

Cuisine: North American

Author: Olena Osipov

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