Almond Flour Banana Bread

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.

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 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. 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! It is super easy to make and I am sure you will love it too!

Why Make Banana Bread Recipe with Almond Flour?

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

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. Here is a quick tutorial how to make almond flour at home. 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.

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 completely.

• Slice and serve: Slice bread with serrated bread knife, not regular knife. It works best for cutting all breads!

Optional Add-In’s and Variations

• Chocolate and nuts: You can add up to 1/2 cup chocolate chips and chopped walnuts.
• Berries: Try blueberries (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 substitute 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, 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

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! You should also try my banana protein bread.
• 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 Greek yogurt icing used on healthy 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

• Almond flour bread
• Almond flour zucchini bread
• Almond flour pumpkin bread
• Almond flour cinnamon bread
• Healthy lemon poppy seed bread

Almond Flour Banana Bread

Almond Flour Banana Bread recipe is a moist quick bread your family will go bananas for! It is also gluten-free and refined sugar free.

4.96 from 550 votes

Servings 10 slices

Calories 309

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Print Recipe Save RecipeSaved Recipe Rate Recipe

Equipment

• Loaf pan
• Measuring tools
• Glass bowls

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 3 medium-large bananas 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
• ▢ 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 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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