Almond Flour Banana Bread

5 from 168 votes

This almond flour banana bread is so moist and tender, it’s the perfect use of leftover bananas! Naturally gluten free, it uses simple and delicious ingredients.

almond flour banana bread

It’s no secret that I love baking with almond flour. It’s versatile, delicious, and always yields fantastic results.

Desserts and sweets are my go-to and I love trying out new things! While I love using it to make some cookies and cupcakes, when leftover bananas are on my countertop, I love making some almond flour banana bread. 

Why you’ll love this recipe

  • Moist, fluffy, and with a tender crumb. Ticks all the boxes in what a good banana bread recipe should contain!
  • Lower in carbs than traditional banana bread. While it isn’t completely low carb (try a keto banana bread instead!), it still has over half the amount of sugar and carbs compared to traditional banana bread. 
  • Made in just one bowl. No lengthy clean up required once the bread is baking. 
  • Easily made without eggs. You have the option to make it with eggs or flax eggs. 

What I love about this particular banana bread is how versatile it is. It is easy to fit into many diets out there, and has no almond taste at all!

How to make banana bread with almond flour

The Ingredients

  • Almond flour- Either blanched almond flour or almond meal can be used. I recommend the blanched variety, as it yields a much better texture. 
  • Granulated sweetener of choice- White sugar, brown sugar, coconut sugar, or a brown sugar substitute
  • Baking powder- Gives a little fluffiness and slight rise to the bread. 
  • Salt- Brings out the sweetness of all the other ingredients. 
  • Cinnamon- A must for any good banana bread recipe. 
  • Bananas- Overripe bananas, mashed. 
  • Eggs OR flax eggs- You can use either large eggs or egg substitutes, like flax eggs. I’ve used both interchangeably. 
  • Coconut oil- Refined coconut oil that is measured in its melted state. You can also use softened butter. 
  • Vanilla extract- Gives a slight vanilla flavor and essential for all baked goods! 
  • Chocolate chips- optional, but I love folding through some sugar free chocolate chips

The Instructions

Start by mixing your dry ingredients in a large mixing bowl. In a separate bowl, whisk together your wet ingredients and mix well, until combined. Next, combine your wet and dry ingredients until combined. Fold through your chocolate chips, if using them.

Now, transfer your batter into a loaf pan. Bake the bread for 40-50 minutes, or until a skewer comes out mostly clean. Remove the banana bread from the oven and let cool in the pan completely, before slicing. 

banana bread with almond flour

Expert tips for success

  • Do not over-bake the banana bread as it continues to cook as it cools down.
  • Oven makes and models differ. While my bread took around 45 minutes, yours could take closer to 60 minutes. As always, do the skewer test to see. 
  • Add some tin foil over the top of the loaf to avoid overcooking the tops.
  • For some added texture, add some chopped walnuts or even some raisins, especially if you love banana nut bread.

Storing and freezing instructions

  • To store: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the refrigerator for up to 1 week.
  • To freeze: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months. 
almond meal banana bread

More banana bread recipes to try

Frequently Asked Questions

Does almond flour rise with baking powder?

Almond flour doesn’t rise as well as traditional flours when baking powder is added to it. However, it provides some structure.

Is almond flour healthier than regular flour?

Almond flour is lower in carbs and higher in protein than regularly flour. It’s also popular in keto desserts. However, it is higher in fat and calories.

Why is my banana bread so dense?

If you find your banana bread dense, it’s because of over-baking. Remember, the banana bread continues to bake as it is cooling down in the pan.

How do I prevent the top of the banana bread from burning?

If you notice the top of the banana bread is browning too soon, cover it with tin foil around the 20-minute mark.

almond flour banana bread

Almond Flour Banana Bread

This almond flour banana bread is so moist and tender, it's the perfect use of leftover bananas! Naturally gluten free, it uses simple and delicious ingredients.
5 from 168 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 Slices
Calories: 195kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk together your banana, eggs, coconut oil, and vanilla extract. Combine your wet and dry ingredients and mix until combined. If using chocolate chips, fold them through at the end.
  • Transfer the batter into the lined pan and bake for 45-50 minutes, or until a skewer comes out mostly clean.
  • Remove from the oven and let the loaf cool completely, before slicing it up.

Notes

* To make flax eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Let it form a gel, around 10 minutes. 
TO STORE: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the refrigerator for up to 1 week.
TO FREEZE: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months. 
 

Nutrition

Serving: 1slice | Calories: 195kcal | Carbohydrates: 10g | Protein: 5g | Fat: 19g | Sodium: 101mg | Potassium: 93mg | Fiber: 3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg | NET CARBS: 7g
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    Comments

    10 thoughts on “Almond Flour Banana Bread

    1. Hello

      I took a quick look at the recipe. Thank you so much.

      How many slices does this yield please? I am watching my carbs.

      Thanks

    2. Can i make this without the granulated sweetener? Or can i substitute unsweetened applesauce?
      Transitioning to Vegan and also avoiding white flour and sweeteners. TIA

    3. 5 stars
      LOVE this banana bread!! I used golden swerve as the sweetner which was perfect. It is so so moist, moister than regular flour banana breads i’ve made in the past. Will definitely be a staple in my recipe book.

    4. This is the best B-bread recipe I have ever tried/made! While I do not have a gluten allergy, I find I feel better and less ‘bloated’ by not eating food with regular flour. While I have not made with the choc. chips and I’ve used Splenda as the sweetener, the item I try to change quite grequently is the fruit; bananas work great, mix of blueberries and rasberries also goood but our fav is with mango! Thanks so much for sharing this excellent recipe!

    5. 5 stars
      My first Keto bread.
      Recipe. It was so simple and quick.It turned out beautiful, moist and tasteful. I did not add sugar sweetener because i added a cinnamon-sugar mix in the middle creating a cinnamon twist to your recipe.

    6. 5 stars
      My husband loves this recipe. He eats this for dessert 3x a day! I add chopped pecans, sliced almonds and shredded coconut for crunch and texture.

    7. 5 stars
      Smells wonderful and tastes delicious. I made this exactly as the recipe directed and used eggs and the optional chocolate chips. Lovely.

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