Almond Flour Banana Bread

4.93 from 67 votes
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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 on a wire cooling rack

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.

almond flour banana bread recipe ingedients

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.

almond flour banana bread recipe steps photo collage

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.

almond flour banana bread in a baking pan

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.

almond flour banana bread sliced on a wire rack

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

Mama Knows Gluten Free e-book photo collage

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4.93 from 67 votes

Almond Flour Banana Bread

Servings: 10 slices
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
almond flour banana bread on a wire cooling rack
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!

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. 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.

Video

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.
Mama says, "Make sure to always check your labels!"

Nutrition

Serving: 1sliceCalories: 413kcalCarbohydrates: 29gProtein: 14gFat: 30gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 37mgSodium: 182mgPotassium: 133mgFiber: 7gSugar: 15gVitamin A: 72IUVitamin C: 2mgCalcium: 142mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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74 Comments

  1. Made it for the first time and made bites instead of a loaf. I also added chocolate chips. The recipe is really easy and they turned out really moist & tasty

  2. Hello Audrey,

    Hands down this is one of my favorite recipes .. I alternate the sweetener with honey and it gives it just the right amount of sweetness without being too mushy or sweet.
    I usually sprinkle in some nuts at whim ..
    Thank you for sharing your recipes

  3. Hi Audrey,
    I made this last week , with almond meal and it turned out to be yummy .
    Thankyou so much .
    Much love xx Aanchal .

  4. Absolutely wonderful!
    Substituted sugar with munkfruit sweetener, added dark chocolate chips. To make it more moist, added 1/2 cup non-fat Greek yogurt.
    Baked at 360 for 50 mins.
    We use this recipe for bread or muffins – finally a recipe everyone in a family (including picky eaters) loves!
    Thank you @mamaknowsglutenfree!

  5. It needed 2 tsp cinnamon and could probably use more. I substituted 1/4 c monk fruit sugar instead of refined sugar and added pecans. This will taste wonderful with my coffee tomorrow, although I will admit that I had to try a slice after dinner. smelled great, so it would take a stronger person than me to resist it.

  6. Followed the recipe but with coconut sugar and added some chocolate chips. Baked it for 35 minutes in a ceramic loaf pan, coated with a bit of butter and lined with parchment paper. Perfect texture and sweetness. Thank you for sharing a gluten free recipe!!

  7. One of the best almond flour banana breads I’ve cooked so far, moist, flavourful, not salty, excellent! – highly recommend.

  8. I made this with coconut sugar and threw in some chocolate chips. It did bake for less time and I was worried it was burnt even taking it out early. The inside was moist and wouldn’t have been cooked through if I had taken out earlier. Anyway, delicious! This will be on repeat in our house but yes decrease cooking time a bit when using coconut sugar!

  9. This was SO moist and great flavor – easy to make and loved by the whole family. I threw some dark chocolate chunks on top of a few of them for fun – very yummy!

    1. This is a fabulous recipe – will be our new go-to for GF banana bread. Absolutely a five-star recipe. Also sugar-free as we used monkfruit sweetener.

      We used glass and ceramic bread pans (made a double batch). It took about 15 extra minutes to get perfectly done; I’ve read metal pans are more desirable for almond flour but didn’t have any. The outside was a *little* darker than conventional recipes, but it in no way affected texture or flavor. Added some chopped walnuts as that’s the convention for us. Allowed to cool well and the bread held together perfectly, was moist, and delicious.

  10. Made this recipe Exact but used coconut sugar as my sugar. Baked for exact time and my bread is burnt on the outside and edges but uncooked and wet in the center.

  11. Hi would love to try this out
    Is there a grams or cup measurement for the bananas as all countries have different banana sizes so just wondering
    If you have the weight also for the almond flour& do you sift before using ?

    Thanks

    1. Hi Ashley! Using monk fruit sweetener instead should bring the carbs down to about 26g per serving.

  12. Thanks for the recipe… but I dont think honey should be used as sweetener substitute because of deteriorating effects when it gets heated

  13. I tried this recipe today and it was absolutely delicious. Also I added half a cup of walnuts and raisins. ❤️❤️❤️ IT!
    Thank you very much for sharing

  14. I don’t typically do GF baking but I had some extra almond flour and brown bananas on hand, so I decided to give this recipe a try. For the sugar, I went with 1/4 cup white sugar and 1/4 brown sugar.
    The bread turned out absolutely delicious and so so moist! Even my boyfriend, (who’s skeptical of GF stuff) loved it and could not stop eating it. I will definitely be saving this recipe and making it again.

  15. Made a mistake and tried another gf almond flour bb recipient by mistake. This ONE is it. Tastes great every time. I am downloading it now. Added walnuts and choc chips and tastes great. I use 1/3rd less sugar and haven’t tried with coconut sugar yet but plan to do that next. Enjoy

  16. Boom. This recipe is so good. Thank you!

    I often edit recipes, so this doesn’t at all take away from the awesomeness of this recipe, but here are the changes I made:
    My bananas were on the smaller side — I used THREE.
    I did NOT add extra sweetener.
    I was heavy handed with cinnamon and didn’t measure my vanilla (I like extra vanilla and cinnamon).
    I baked it in a 10 inch round stainless steel pan that was greased with butter, for approximately 25 minutes, give or take, then turned off the oven and let it sit for 5 minutes.

    Takeaways:
    It was sweet enough for us, but we would also have liked it if I had added some sweetener.
    Since I didn’t sweeten it, I’m fine with the fact that I served this to my 6 year old for lunch.
    Likely since I didn’t sweeten it, I may choose to use a little less baking soda next time, but it wasn’t a problem, just noticeable.
    I added butter and after being reminded of chocolate chips from some of the comments in this thread, I also had some chocolate chips on the side.
    I am printing the recipe and will be making it again.
    I want to try it with pumpkin in place of the bananas at some point.
    This recipe is a 10 out of 10 — easy, good ingredients, lends itself well to personalization, and from what I gather, hard to mess up.

    Thank you!

    1. Recipe is delicious!!! I just started a lowfod
      Map diet and I found this recipe to be lowfod map friendly and its awesome!! 🤩

  17. The most delicious banana bread I have ever tasted, and all the guests that came by while it was here said the same thing.
    Thank goodness I didn’t know about this when the COVID-19 lockdown was on!!
    Many thanks! Will never make the usual one again.

  18. Excellent results. I used only 1/4 cup maple syrup (I don’t like too sweet) and made muffin tops by spooning dollops (about 1/4 cup?) of batter on greased baking sheet. Baked for 20 minutes at 350. Fluffy AND moist (how can that be) w/ an ever so slightly crunchy top. I’m thinking that the base recipe, without any sweetener and with not-too-ripe bananas might be good for a savory “toasting” bread–but I haven’t experimented. Really good results w/ this recipe.

  19. Hi,
    Thank you for sharing this recipe … I love it.. it’s super moist and fluffy… I use 1/2 cup honey as my sweetener .. and it’s just the perfect touch of sweetness.

  20. This was the first of your recipes I tried. I’m taking turn with my grandchildren,11 year old triplets . First time baking Jacob made this recipe. It turned out perfect and tasted wonderful. One of his sisters will be making the brownies. His other sisters turn will be in January What she will bake is a surprise but it’s one of your recipes! So glad I found your web site 😊😊😊😊😊

  21. I absolutely love this recipe for banana bread. I’ve made it 3 times so far and after slicing I wrap and freeze it so I can pull a slice out and have my coffee or tea. Thank you for sharing

  22. OMG this is all you need for a sweet tooth….. I do add my own touch which makes it a little out of the ordinary but it works for me. Everything on this recipe works except I use half the sugar or use the other substitutes it mentions. but the over ripe bananas is all you need. Now DO add 1 cup of high cocoa chocolate chips and 1 cup of dried cranberries. ugh…. my wife and I eat the entire pan within days….. be creative with add ins . nuts would not be my idea since it is all almond flour. No tummy aches at all since it has no flour BUT what a sugar rush. yummmy.

  23. I love this banana bread recipe. It is easy to follow, uses clean ingredients and has come out perfectly three times in a row. I have doubled and tripled the recipe. I have made loaves and muffins. I have frozen some loaves and defrosted them a few weeks later and they retained their flavour and moisture. I highly recommend making this banana bread.

  24. This is my favorite banana bread recipe. I come back to it again and again. I make muffins, and they’re the perfect shareable treat!

  25. Terrific recipe. Used 1/3 cup sugar and split the 1 tsp cinnamon in half and added 1/2 tsp cardamom. Delicious and moist!

    1. Love this Banana Bread! Tasty and healthy. Like that it is made with only Almond Flour.
      I made with maple syrup. Sometimes switch the vanilla with maple flavoring.
      How about an Apple Bread with using only the Almond flour?
      Lisa

  26. I forgot to take a picture because I was in a hurry to taste it. Nonetheless it was super yummy I was worried the banana bread would taste different because of no sugar and almond flour, but it was more moist and tasty.

  27. I have made this recipe several time and it comes out moist and delicious every time. A keeper for sure!

  28. we love this bread so much I am baking. it again today at request so we don’t run out. Grandma in Colorado.

  29. Absolutely delicious, considering that I have diabetes, this recipe allows me to have a delicious dessert that does not raise my glucose levels. I am very happy!!

  30. Great recipe! Thank you! My sister and I made a double batch of this together and we substituted stevia for the sweetener, (1tsp of liquid stevia per 1 cup of sugar called for). We also added crushed walnuts and pecans in the batter and across the top layer. Ours only took about 40 min to bake, but it came out deliciously! Thanks again!

  31. I’ve tried a few almond flour banana bread recipes and this one is by far my favorite! I’ve made it many times and each time it’s easy and delicious.

  32. Anything made with almond flour tends to be crumbly and fall apart. Audrey has nailed this one. It’s moist, flavorful and holds together.

  33. This is my second batch of this bread and it is the best gluten free bread I have tried!

  34. I just made this and it is by far the most promising almond flour banana bread I have ever baked!
    I doubled the recipe and garnished the top with chopped pecans and brown sugar.

  35. I made this recipe as directed. Gorgeous loaf of banana bread! It is very light and moist, which completely blows my mind as there is no added liquid or oil. It came together in five minutes. My son needs a protein boost and the almond flour provides that. This will be made weekly for all the family to enjoy!

  36. Made it for the first time and it was delicious!!!
    It’s so easy to make that I will definitely do it again and again. 😋

  37. I love this recipe so much I’ve made it 2 times in the last 2 weeks. I’ve gifted to elder friends and they love it. That’s saying a lot considering the elder Caribbean crew can be very critical.

  38. I was surprised it didn’t have any oil or butter, but this is an amazing recipe! Definitely saving

  39. Deliciosa!!!
    I always made it with regular flour…I thought it wouldn’t taste good. I loved!! 😋😋😋😋

  40. I LOVE this Almond Flour Banana Bread!
    It’s so hard to believe that something THIS easy, that requires nothing more than a bowl and a spoon, that uses only two bananas, AND that doesn’t need any oil or butter can taste THIS delicious.
    This is definitely being filed with my Go To recipes! 😀

  41. I LOVE this Almond Flour Banana Bread!
    So hard to believe that anything this easy, that whips up with nothing other than a bowl and a spoon, uses only two bananas, AND uses no oil or butter can taste THIS delicious.
    It will definitely be filed with my Go To recipes!

  42. moist, sweet and delicious. I baked it for 42 minutes and it was done. ovens vary. Will be baking this again

  43. Absolutely delicious! I was concerned there was no oil on r added liquid, but it has a great light texture and tastes buttery!

  44. My kids said this was the best banana bread they ever had, and they usually complain about everything gluten free that I make. This is a big hit, it didn’t last the afternoon.

  45. As with all your recipes I’ve tried, this turned out great! Great texture and definitely a yummy treat! Thank you!

  46. Love this easy to make almond flour banana bread. It was easy and turned out delicious. Can I pour the batter into muffin cups and make almond flour banana muffins??

    1. Hi Mary, I so happy that you loved the almond flour banana bread! You should be able to make muffins with the batter. Thank you so much for the wonderful recipe review.