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.

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. 

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. 

More banana bread recipes to try

• Vegan banana bread
• Coconut flour banana bread
• Chocolate chip banana bread
• Cinnamon swirl banana bread
• Raspberry banana bread

Frequently Asked Questions

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

• 2 cups almond flour blanched almond flour
• 2 tablespoon granulated sweetener of choice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 large bananas mashed
• 2 large eggs or flax eggs * See notes
• 1/2 cup coconut oil or butter, softened
• 1 teaspoon 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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