Almond Flour Banana Bread

This almond flour banana bread is so moist and tender, you won’t believe it is made without grains! One bowl and simple ingredients needed, it’s the perfect use for overripe bananas!

Almond Flour Banana Bread

When it comes to baking with almond flour, my favorite recipes to make are brownies, oatmeal cookies, and this almond flour banana bread. 

I’m the kind of person who always has bananas on hand. I think it stems from my childhood, where there was always a fruit basket. Every week, my mom would ensure it was filled with apples, oranges, and always bananas. The fruit bowl was her answer to the constant “I’m hungry what can I eat?” questions I’d annoy her with. While I loved apples and oranges, I never really did enjoy bananas. What I DID enjoy though, was what my mom would create with them when they became a little too overripe!

Whenever the bananas reached that stage, mom would make cookies, add them to a smoothie or make her version of banana bread. Mom’s banana bread was not like the bakery style or boxed mix kind. She uses almond meal or almond flour to make it, which changes it up just a little bit.

As someone who is adding this gluten free flour to everything, I’ve been meaning to share her banana bread recipe with almond flour.  No grains and no dairy is needed, but you’d never tell. The texture is moist, slightly fluffy, and with a light crumb. The bread is sweet and full of banana flavor, without being overpowering.

I had some friends over for coffee the other day and NO ONE believed me when I told them this quick bread was made without white flour- they thought it was just like any classic banana bread, if not better!

How do you 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 sugar free alternatives can be used. 
• 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 highly recommended! 

The Instructions

Start by mixing together 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. 

Tips to make the best almond flour banana bread

• Do not overbake 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. 
• Feel free to add some tin foil over the top of the loaf to avoid overcooking the tops of it.
• For some added texture, add some chopped walnuts or even some raisins, especially if you love banana nut bread.

Storing and freezing banana bread

• 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. 

More simple recipes using almond flour to try

• Muffins
• Cupcakes
• Cookies
• Biscotti
• Pancakes

Almond Flour Banana Bread

This almond flour banana bread is a moist and tender loaf that does NOT taste gluten free! Simple ingredients and made in just one bowl.

5 from 30 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

• 2 cups almond flour blanched almond flour
• 2 tbsp granulated sweetener of choice
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 large bananas mashed
• 2 large eggs or flax eggs * See notes
• 1/2 cup coconut oil or butter, softened
• 1 tsp vanilla extract
• 1/2 cup chocolate chips of choice optional

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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