Almond Flour Banana Bread
Published
This easy recipe for almond flour banana bread is moist, tender, and full of banana flavor. This healthy banana bread recipe is also naturally gluten-free, grain-free, and dairy-free. The recipe also includes a how-to video!
Almond Flour Banana Bread
Banana bread is one of the most popular treats to bake. It’s a sweet quick bread that is does not require yeast, but it is leavened with baking powder and baking soda.
This almond flour banana bread recipe is made a little different than my gluten-free banana bread recipe because it is made with almond flour. Baking with almond flour is different than baking with traditional wheat flour or gluten-free flour blends made with rice. It has a mild nutty flavor, and baked goods made with almond flour have a thicker and denser texture.
Almond flour is also packed with protein, healthy fats, and fiber. Almond flour is also gluten-free, grain-free, and is low in carbohydrates.
Making almond flour banana bread is an easy one-bowl recipe. It only takes a few simple ingredients to make this banana quick bread. You can see just how easy it is to make in the detailed recipe photos and recipe video.
Ingredients In Almond Flour Banana Bread
Bananas: The bananas not only gives this bread it’s flavor, but also is key for the bread’s moist texture. The bananas are the reason this bread does not need oil.
Almond flour: It is essential for the texture to use super fine blanched almond flour and not almond meal. Almond meal is ground almonds that still has the skins. Using almond meal will change the texture and flavor of the banana bread.
Eggs: They are important in binding the ingredients together and for the bread’s texture. For a vegan option, substitute flax eggs.
Baking powder and baking soda: These leavening agents provide lift and fluffy texture.
Salt: Helps balance and enhance the flavors.
Cinnamon and Pure Vanilla Extract: These ingredients are what make this banana bread so flavorful.
Sweetener: I have used both granulated sugar and pure maple syrup for this recipe. However, you can use other sweeteners like honey, coconut sugar, or even a sugar-free option like monk fruit, xylitol, or erythritol in this recipe.
How To Make Almond Flour Banana Bread
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan and spray with gluten-free cooking spray.
- In a large bowl, mash the bananas until smooth. (photo 1)
- Add the baking soda, baking powder, cinnamon, and salt and mix until fully combined. (photo 2)
- Add the eggs, pure vanilla extract, and granulated sugar (or your choice of sweetener) and mix until fully combined. (photo 3)
- Add the almond flour to the banana mixture. Mix until fully combined. (photo 4)
- Scoop batter into a greased loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon. (photo 5)
- Bake on the center rack for 50 minutes. Please watch your oven because all ovens are different. (photo 6)
- Allow the bread to cool before slicing and serving. Enjoy!
- Store leftovers in an airtight container.
- The banana bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Is Almond Flour Gluten-Free
Yes, almond flour is gluten-free. The flour is made by finely grinding blanched almonds into a flour. Almond flour is also grain-free and is a low carb flour. It is often used in Paleo and Keto recipes as well.
How To Store Almond Flour Banana Bread
This banana bread does not need to be refrigerated. Store leftovers in an airtight container.
How To Freeze Almond Flour Banana Bread
The banana bread can be easily frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a plastic freezer bag. The loaf can be frozen for up to 3 months.
Tips For Making The Best Almond Flour Banana Bread
- Always use super fine blanched almond flour and not almond meal.
- To keep the banana bread from sticking to the baking pan, line the pan spray with cooking spray.
- Dark metal baking pans may bake quicker. Please check your banana bread at the 40-45 minutes mark if using a dark metal baking pan.
- Be patient and allow the bread to completely cool before slicing. I often make the bread the night before and slice it in the morning.
- You can easily add your favorite mix-ins to the batter.
Ingredient Substitutions For Almond Flour Banana Bread
This almond flour banana bread is easily made with ingredient substitutions for those following a vegan, low carb, paleo, or keto diet.
For Vegan Option: Substitute flax eggs or Bob’s Red Mill gluten-free egg replacer for the eggs.
For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol.
For Paleo/No-Refined Sugar Option: Use pure maple syrup or coconut sugar as the sweetener.
Easy Almond Four Banana Bread
You are going to love how easy this almond flour banana bread is to make! This super moist banana quick bread is a healthy treat.
More Almond Flour Recipes
- Almond Flour Chocolate Mug Cake
- Almond Flour Pumpkin Bread
- Almond Flour Biscuits
- Paleo Chocolate Muffins
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Almond Flour Banana Bread
Ingredients
- 2 medium -large bananas,
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar, You can substitute pure maple syrup, coconut sugar, or your favorite sugar-free sweetener.
- 2 large eggs, For vegan option use flax eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups superfine blanched almond flour
Instructions
- Preheat oven to 350°F (177°C). Spray a 9 x 5-inch loaf pan with gluten-free cooking spray.
- In a large bowl mash the bananas until smooth. Add the baking soda, baking powder, cinnamon, and salt and mix until fully combined.
- Add the eggs, pure vanilla extract, and granulated sugar (or your choice of sweetener) mix until fully combined.
- Add the almond flour to the banana mixture. Mix until fully combined.
- Scoop batter into the greased loaf pan. The batter will be thick. Smooth the top of the batter with a spatula or the back of a spoon.
- Bake on the center rack for 50 minutes. Please watch your oven because all ovens are different.
- Allow the bread to cool before slicing and serving. Enjoy!
- Store leftovers in an airtight container.
- The banana bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Notes
- For Vegan Option: Substitute flax eggs or Bob’s Red Mill gluten-free egg replacer for the eggs.
- For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol
- For Paleo/No-Refined Sugar Option: Use pure maple syrup or coconut sugar as the sweetener.
- Store leftovers in an airtight container.
- The banana bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It has no oil, butter or shortening. Did I read that correctly? Does that affect the texture and/or flavor? I am eager to bake with almond flour, but recipes give me hesitation when they
they leave out usual ingredients.
Hi Ellen, that’s correct. The bananas are the reason this bread does not need oil.
aloha, baking sis audrey! ✨🌅
we are beyond grateful and blessed for this delightful gluten-free recipe! we baked some delicious muffins and used almond flour for the first batch, and then almond flour and coconut flour with coconut flakes on top!
mahalo again and God bless you and your ‘ohana!
🤎, brewer ‘ohana
prisma , michael, markie 👦 and titi 👧🏼
Just made 2 loaves of banana bread and it was the first baking I did with almond flour which stayed moist. Highly recommend receipe
The bread came out very tasty, although next time I will add a little more sweetener or add a little maple syrup or honey.
I had barely two cups of almond flour, so I made up the difference with a half cup of wheat germ. I had no cinnamon, so I added some almond extract along with the vanilla. I also added chocolate chips.
The bread was done perfectly in 40 minutes, although I think it’s the wheat germ that gave the top a crunchy crust.
Next time I have almond flour, I’ll make the bread again. Seems you can play around with ingredients and still produce a delicious loaf.
I did it yesterday and came out so dark like I did add dark chocolate. I am not sure what I missed -:)
This was the best banana bread I have ever made I am a terrible cook and this turned so good ❤️
This recipe is awesome! I added some walnuts for my taste- but it is just excellent!
I made this today and used monk fruit sweetener. This is by far the BEST banana bread I have ever made. It was not dry it was just the right amount of sweetness and it was so easy to make. I loved it. My husband thought it was so delicious. I will totally make this again
I love the way this turned out! Off looking for a moist, gluten free banana bread this is the recipe. I alternate using this almond flour recipe and the gf flour recipe. Both are fantastic!!
Delicious! I added chocolate chips to it! Yummy