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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.
Looking for more almond flour recipes? Try my almond flour cake, almond flour muffins, almond flour pancakes, and almond flour cookies.
Baking banana bread with almond flour is a little different from your traditional wheat-based banana bread or oat flour banana bread. I developed this recipe out of a desire to experiment with the nut flour more, and I must say, it yields pretty stellar results!
Table of Contents
Why I love this recipe
- 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 my 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
- 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 (great if you need this to be paleo), or a brown sugar substitute. Liquid sweeteners like honey and maple syrup will work, but you’ll need to add around 1/4 cup more almond flour to compensate.
- 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.
- Melted coconut oil. Refined coconut oil has no coconut flavor. 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 almond flour banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Stir your dry ingredients in a large 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.
Step 2- Assemble. Transfer the batter into a loaf pan lined with parchment paper.
Step 3- 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.
Arman’s recipe tips
- 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. I find over-mixing will result in a more gummy and dense bread.
- Cool the bread properly. This makes slicing it so much easier AND prevents any chance of it falling apart.
- Avoid over-baking. Banana bread and other quick breads always continue to bake a little more while cooking down. Once a toothpick comes out mostly clean, the bread is ready!
- Add mix-ins. Elevate the texture of the banana bread by adding some chopped walnuts, chocolate, or even berries. You can also swirl some cream cheese, peanut butter or almond butter through the top.
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 fridge 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.
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.
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.
More banana bread recipes to try
- Blueberry banana bread
- 4 ingredient banana bread
- Protein banana bread
- Chocolate chip banana bread
- Low calorie banana bread
Almond Flour Banana Bread
Video
Ingredients
- 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
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
Nutrition
Originally published December 2020, updated and republished April 2024
Will oat flour work for this recipe instead of almond flour?
Try my oat flour banana bread recipe instead 🙂 It’s on my site just search it in the searxh bar 🙂
Why do you always use parchment paper in your pans rather than greasing and flouring them to aid in the release of the loaf. If parchment paper is superior ‘ is there any easy way to put the parchment in the pan any better.
Best lower carb and gluten-free banana bread ever!
I usually mash my ripe bananas and store them in 1 cup portions in the freezer. Is there a cup or ounce measurement for the 2 large bananas in this recipe?
Best gluten free banana bread I’ve made so far. I make it at least 2 times a month for snacking
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?
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?
I love the fact that it comes out moist. Just my opinion
One twelfth the length of your loaf pan
Excellent recipe! I doubled the recipe due to having 5 old bananas and also added crushed walnuts, fresh coconut and flaxseed. I substituted maple sugar for the sugar.
I’ll definitely make this again!