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.
I am impressed by this recipe thank you Audrey❤️ ,the taste the smell when it was preparing was so good ,no tricks nothing hidden in this recipe simply add all the ingredients described mixed hurry into oven ready to eat so yummy
Thank you Shaima! So glad you love the almond flour banana bread!
Excellent!!!
My first attempt at making gluten free banana bread for my daughter who is coming from Alaska to Arizona .
Thank you so much for a wonderful recipe 👏
Thank you Edith!
Used this recipe to make a loaf of banana bread and then mixed up another batch to make muffins – both turned out even better than I was expecting! I used maple syrup instead of white sugar – the taste was not overly sweet but still flavorful which was perfect for us. I used Bob’s Red Mill Super Fine Almond Flour and real maple syrup. Also delicious with real butter on top! I look forward to experimenting with add-ins – walnuts will be the first! My son walked into the kitchen and said”Yum, It smells like Fall in here. ” Win!
Thank you Laura! So glad you loved them and thanks for sharing your modifications. Bring on the fall treats 🙂
I didn’t know what to expect with anything made from almond flour. The texture was almost bread like. It’s moist and flavorful. It almost melted in my mouth. My family and I were quite happy with this recipe. Thank you for sharing it.
Thank you Veronica! So glad your family enjoyed the almond flour banana bread!
The banana bread is delicious; I didn’t add a thing! Would you please indicate how long to bake muffins? I have a 6 muffin pan.
Thank you.
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Hi Janet, thank you! I’d start checking around 18–20 minutes and use a toothpick to check for doneness. Since you’re only filling a 6-cup pan, you may end up with slightly larger muffins, so keep an eye on them and add a few extra minutes if needed. Let us know how they turn out!
Everyone was amazed in how most and delicious this banana bread was!
I had been trying to bake with almond flour for a while and it had not worked until this delicious banana bread. Adding more flour to the recipe made a huge difference (other recipes called for less). I didn’t realize it had so many carbs though. I will try with less sugar next time. It was very tasty and it came out in one piece. Thank you
I appreciate the Nutrition info however since my husband is a diabetic and has to watch carbs it is important to know how many total slices you cut the bread into to determine the nutritional info. I will be making the bread tomorrow and from the comments I know it will be delicious.
Hi Lise, We cut it into 10 slices.
Our niece is spending the summer with us and she is gluten intolerant. I had no idea what to make for her, but I had some bananas that were waiting on me to throw them in the trash (IYKYK) so I thought about making some banana bread, I wanted her to be able to enjoy it as well. I did the Google and found you! My niece said this was the best banana bread she’s ever had! Coming from a very picky teenager, I take that with the utmost pride! I used Splenda brown sugar and it made it even better.
This is absolutely delicious!!! I added an extra banana because I didn’t want it to go to waste. The bread was super moist and flavorful.