by Olena

Almond Flour Banana Bread

Olena's image
Olena Osipov
5 from 420 votes

This post contains affiliate links. Please see our disclosure policy.

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.

      Join today and start saving your favorite recipes

      844 comments on “Almond Flour Banana Bread

      Our “happiness" software automatically deletes any rude or inappropriate comments, so we can keep on happily cooking delicious recipes for you.

      Leave a Reply

      Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. 5 stars
        This bread is very simple and easy to make. I followed the recipe and it was perfect. My entire family enjoyed it. It is now one of our go to home made breads. Thanks for sharing.

      2. 5 stars
        I made this with eggs and it was excellent! Both my husband and I enjoyed eating it for breakfast. If we wanted to veganize this by using chia or flax eggs, how much chia egg do you make to substitute for the 3 large eggs? Is it 1 for 1?

        Thank you,

        Jennifer

        1. Yes, it has been tested with chia eggs (see section on optional add-in’s and variations), it will be more flat/dense but will still taste amazing!

      3. 5 stars
        This banana bread is very moist and yummy. I don’t know that I have ever had such a moist bread before! That said, I did have to leave it in the oven an extra 10 minutes (and my oven runs quite hot). The only change I made to the recipe was to add 3/4 tsp of xanthan gum to help with the texture of the bread. I am SO glad I did! My bread is not dense at all – it is just short of light and fluffy. My husband, who generally doesn’t like banana bread, made a couple comments about how tasty the bread was! Thank you for sharing the recipe!

      4. My 3 year old and I just popped this in the oven! We shall see in about an hour how it turns out! We used silicone bakeware and added fresh blueberries (which dusting them with almond flour was suuuper interesting 🤣)

        Can’t wait!

      5. 5 stars
        Seems very good. I’ll try it when I will have some time, now I have a lot on my plate, but it looks yummy

      6. Hi, When we have an abundance of bananas I freeze them for smoothies etc.
        Can I use defrosted frozen banana?

      7. 5 stars
        Great recipe! I have been looking for a satisfying treat that doesn’t have flour and this hits the spot! I used honey instead, added semi sweet chocolate chips and some walnuts! This will be a staple for me from now on.

      8. 5 stars
        I am thrilled to have discovered your website Baking with almond flour. Recently Made many of the loaf breads like the Zucchini and banana ones a few times . Turned our delicious every ringleader time and very moist and easy on the tummy verses using regular flour. I have also made in the last 2 weeks two your almond flour cookies recipes and to my delight they were magnificent! Love how you explain your Baking methodology and how do it. Also visually helpful is that you show the ingredients needed. Your simply the BEST. Thank you for generously sharing your skillful baking knowledge . Regards. Karen in Toronto

          1. 5 stars
            I certainly will leave you continued feedback On Your almond flour recipes Olena. I am thrilled I discovered your website. Can you provide a blueberry loaf bread almond flour recipe?
            Regards Grandma Karen

            1. So glad you are enjoying the recipes! I do not have a specific almond flour blueberry bread, but you could make these almond flour blueberry muffins into bread I would think! Just follow the baking time for the almond flour banana bread, I would start checking at 40 minutes or so.

      9. 5 stars
        This banana bread recipe has become my go to healthy Banana bread since my husband and I decided to start eating healthier in 2022. For him to request this specific banana bread means it has to be better than good it has to be Great! I have tried others but your recipe is Great!

      The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

      This page may contain affiliate links. Please see our disclosure policy. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!