Almond Flour Banana Bread

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5 from 636 votes
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This almond flour banana bread is so moist and tender and the perfect use for leftover bananas! Naturally gluten-free, it uses simple and healthy 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-tos using it, and I love trying out new things! While I love using it to make some cookies and cupcakes, I love making some banana bread when leftover bananas are on my countertop.

Baking banana bread with almond flour is a little different from your traditional wheat-based banana bread or oat-based banana bread. It has a mild, nutty flavor and a slightly heavier texture. However, it

Table of Contents
  1. Ingredients needed
  2. How to make banana bread with almond flour
  3. Tips to make the best recipe
  4. Storage instructions
  5. Recommended tools to make this recipe
  6. More banana bread recipes to try
  7. Frequently Asked Questions
  8. Almond Flour Banana Bread (Recipe Card)

Why you’ll love this almond flour banana bread recipe

This banana bread with almond flour is a household staple. While we love banana bread using standard flour, there’s just something more flavorful and delicious about it when we use the almond kind.

  • It’s moist, fluffy, and with a tender crumb. It 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 cleaning up is required once the bread is baking. 
  • Easily made without eggs. You have the option to make it with eggs or an egg substitute.

Ingredients needed

If you’ve ever made any of my almond flour recipes before, you’ll surely have everything on hand. Here is what you’ll need:

  • Almond flour- Either blanched almond flour or almond meal can be used. I recommend the blanched variety, as it yields a much better texture. 
  • Sugar- 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 is essential for all baked goods! 
  • Chocolate chips– Optional, but highly recommended.

How to make banana bread with almond flour

  1. Make the batter. Mix your dry ingredients in a large mixing bowl. Whisk your wet ingredients in a separate bowl and mix well until combined. Next, combine your wet and dry ingredients until combined. Fold through your chocolate chips if using them.
  2. Bake the bread. 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 it cool in the pan completely before slicing. 
how to make almond flour banana bread.

Tips to make the best recipe

  • Use ripe bananas. Like with any baked good using bananas, the riper they are, the sweeter they will be. 
  • Don’t over-mix. This bread bakes best when the ingredients are incorporated together. Over-mixing will result in a more gummy and dense bread. 
  • Cool the bread properly. Slice the banana bread once it has cooled completely. 
  • Avoid over-baking. This banana bread will continue to bake as it is cooling in the pan. 
  • Add mix-ins. Elevate the texture of the banana bread by adding some chopped walnuts, chocolate, or even berries.

Storage instructions

To store: If you intend to enjoy your banana bread within two days, it can be stored at room temperature in a sealed container. Store it in the refrigerator for up to 1 week to keep it longer.

To freeze: Place loaf slices in a ziplock bag and store in the freezer for up to 6 months. 

  • Mixing bowls. A standard in every good kitchen.
  • Spatula. To mix the batter without the power of a whisk (no risk of over-mixing!).
  • Loaf pan. The perfect sized pan to yield the perfect loaf.
banana bread with almond flour.

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 flour 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 regular flour. It’s also popular in keto desserts. However, it is higher in fat and calories.

Why is my banana bread dense?

If you find your banana bread dense, it’s because of over-baking. Remember, the banana bread continues baking as it cools 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.

Can I use coconut flour?

No, coconut flour can be substituted for almond flour as it does requires a different proportion of liquids. You may prefer making coconut flour banana bread.

Can I use regular flour?

Yes, white or wheat flour can be used instead of almond flour.

almond flour banana bread

Almond Flour Banana Bread

5 from 636 votes
This almond flour banana bread is so moist and tender, it's the perfect use of leftover bananas! It's naturally gluten free and uses simple, healthy ingredients.
Servings: 12 Slices
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

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

* Use any egg substitute
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: 1sliceCalories: 195kcalCarbohydrates: 10gProtein: 5gFat: 19gSodium: 101mgPotassium: 93mgFiber: 3gVitamin A: 60IUVitamin C: 2mgCalcium: 70mgIron: 1mgNET CARBS: 7g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. Hey Arman! Happy New Year!
    Allow me to confirm my understanding of the nutritional aspects.
    You mentioned that this recipe yields 12 servings (slices I assume); with each slice providing 7g of net carbs. Hence, if we cut the loaf into less then 12 slices than the carb count will obviously be higher.
    However, it all depends on the size of the loaf pan. Can you give us an idea of the thickness of each slice?

    1. 5 stars
      My loaf came out too moist. I used coconut oil. I waited till it was completely cooled; the structure was delicate but held it’s shape. Maybe next time I’ll use half almond flour and half all purpose flour. Any suggestions?

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