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.
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
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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.
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
- 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.
- 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.
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.
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.
Recommended tools to make this recipe
- 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.
More banana bread recipes to try
- Blueberry banana bread
- 4 ingredient banana bread
- Protein banana bread
- Chocolate chip banana bread
- Oat flour banana bread
Frequently Asked Questions
Almond flour doesn’t rise as well as traditional flour when baking powder is added to it. However, it provides some structure.
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.
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.
If you notice the top of the banana bread is browning too soon, cover it with tin foil around the 20-minute mark.
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.
Yes, white or wheat flour can be used instead of almond flour.
Almond Flour Banana Bread
- 2 cups almond flour blanched almond flour
- 2 tablespoons sugar or any 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 optional
- 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.
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