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
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Almond Flour Banana Bread
Ingredients
- 2 medium -large bananas ()
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ 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 ½ 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.
Nikki says
Delicious!
Debra Teems says
Great GF banana bread!!!
Julissa says
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.
Kristy says
Loved this banana bread! Used maple syrup as sweetener! Turned out perfect!
Dolly says
The banana bread turned out most and delicious. The recipe was really easy!! Thank you!!
Diane M says
I have made this recipe several time and it comes out moist and delicious every time. A keeper for sure!
Earmy says
we love this bread so much I am baking. it again today at request so we don’t run out. Grandma in Colorado.
Sandy says
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!!
Sophia Lily says
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!
Tricia says
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.
Sharon says
Anything made with almond flour tends to be crumbly and fall apart. Audrey has nailed this one. It’s moist, flavorful and holds together.
Barbara Simmons says
This is my second batch of this bread and it is the best gluten free bread I have tried!
Violet Pratt says
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.
Christine, Oregon says
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!
TS says
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. 😋
Maggie Hill says
This was super tasty!
Stacy says
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.
Christine says
I was surprised it didn’t have any oil or butter, but this is an amazing recipe! Definitely saving
Rubia Gonzalez says
Deliciosa!!!
I always made it with regular flour…I thought it wouldn’t taste good. I loved!! 😋😋😋😋
Sam says
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! 😀
Sam says
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!
Grace says
moist, sweet and delicious. I baked it for 42 minutes and it was done. ovens vary. Will be baking this again
Ellen Tannenbaum says
Absolutely delicious! I was concerned there was no oil on r added liquid, but it has a great light texture and tastes buttery!
Joan Haig says
This looks delicious, thank you.
Erin says
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.
Amee says
Absolutely delicious!!
Jennifer says
As with all your recipes I’ve tried, this turned out great! Great texture and definitely a yummy treat! Thank you!
Mary says
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??
Audrey says
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.