Almond Flour Banana Bread
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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.
This almond flour banana bread is one of my favorite ways to use up spotty bananas on the counter. It bakes up tender and moist, with a nutty flavor that makes the whole kitchen smell incredible.
I’ve tested it with both almond meal and blanched almond flour, and the blanched version always gives me that bakery-style crumb I love.
Because almond flour doesn’t have gluten, the loaf doesn’t rise quite like a traditional banana bread- but the bananas and egg step in as the perfect binders. That’s a little trick I picked up when experimenting with alternative flours during culinary training, and it’s why this bread turns out so soft instead of dense.
Table of Contents
Why trust my almond flour banana bread recipe
- It’s healthier. It’s naturally gluten-free, grain-free, and higher in fiber than most loaves.
- One bowl. Which makes clean up a breeze!
- Versatile. I’ll bake a loaf on Sunday, slice it up, and my family and I will enjoy it through the week.
What readers are saying
★★★★★ – “So easy to make and absolutely delicious!!! I added extra chocolate, and maybe some coconut would go really well, too.” – Ann
Key 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.
- Sugar. White sugar, brown sugar, coconut sugar (a great option if you need this to be paleo), or a brown sugar substitute. Liquid sweeteners, such as honey and maple syrup, will work, but you’ll need to add approximately 1/4 cup more almond flour to compensate.
- Baking powder. Gives a little fluffiness and a 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the batter. Mix dry ingredients in one bowl, wet in another. Combine both, then fold in chocolate chips if using.
Step 2- Assemble. Transfer the batter into a loaf pan lined with parchment paper.
Step 3- Bake the bread for 40 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. With almond flour, especially, overmixing makes the batter heavy because there’s no gluten to trap air. I stop stirring the second I don’t see streaks of flour: the batter should look a little rustic. That’s the secret to a tender crumb instead of gummy loaf.
- Cool the bread properly. Almond flour loaves are more delicate while warm, so cooling completely in the pan sets the structure. I know it’s tempting to cut in right away, but I’ve ruined more than one loaf by slicing too soon. Give it at least 30 minutes, and you’ll be rewarded with perfectly sliced bread.
- Avoid over-baking. Quick breads always finish cooking as they cool, so pull this loaf out of the oven when a toothpick comes out mostly clean. In my oven, the sweet spot is around 45 minutes.
- Add mix-ins. Elevate the texture of the banana bread by adding some chopped walnuts, chocolate, or even berries. You can 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 contain gluten, so it can’t trap air the way wheat flour does. Baking powder still provides a little lift, but don’t expect a tall loaf. That’s why I balance this recipe with bananas and eggs- they add structure and keep the bread moist.
A dense loaf usually means one of two things: overmixing or over-baking. Remember, banana bread continues to cook as it cools. If you wait until it’s bone dry, it will be dry inside, too.
Almond flour can brown faster than wheat flour, so if you see the top getting dark early, tent the loaf with foil around the 20-minute mark. I’ve found this keeps the top golden without over-baking the inside. You can also move the loaf to the middle rank for gentler heat.
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 an 8 x 4-inch loaf pan and set aside.
- In a large mixing bowl, add your almond flour, sugar, baking powder, salt, and cinnamon 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
- Egg substitute: To replace the eggs, combine two tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for a gel to form.
- Leftovers: Keep at room temperature for 2 days or in the fridge for one week. Freeze slices for up to 6 months.
Nutrition
More banana bread recipes
- Blueberry banana bread
- 4 ingredient banana bread
- Protein banana bread
- Chocolate chip banana bread
- Low calorie banana bread
- If you are looking for more almond flour recipes, try my almond flour cake, almond flour muffins, almond flour pancakes, and almond flour cookies next.
Amazing!!! So easy , minimal ingredients and super moist and delicious.
Thanks so much, Em. I’m so glad you enjoyed this banana bread. Thanks for taking the time to leave a lovely review and rating.
I’ve used your recipe two times now, as well as the almond flour brownie recipe, I enjoy both of them.
Thanks so much, Deb. I love to hear that- I did an alternative baking module in culinary school, which focused on almond and coconut flour, which is why I love baking with them both so much!
Absolutely delicious. It is now in my regular rotation of favorites baked goods. Love many of your recipes. Thanks!
Thanks so much, Becca. I’m so glad you enjoyed this banana bread, it’s one of my favorites. I’m thankful you enjoy my recipes 🙂
Really truly outstanding recipe. And not too sweet ! I doubled the recipe and used a square pan and it came out perfect. Well done.
I love to hear that, Angela! Doubling and baking it in a square pan is a fantastic idea, and cooks the banana bread more evenly than a loaf pan too. Thanks for the lovely review and rating.
I just made this banana bread and is very delicious. I do have to keep checking after 45 minutes and add more baking time, a good 30 minutes to have the toothpick come out clean. I wondered If I am supposed to have 2 cups of packed almond flour as I did not overpacked the measuring cup. Anyhow, it’s super delicious and sweet although the recipe only asked for 2 tablespoon sugar. Must be the sweetness of the ripe bananas. will definitely try again. Half the loaf is already gone. Thanks for the recipe.
Hey MC, so glad you liked the banana bread! Almond flour is definitely a little more complicated to bake with but totally worth it. The moisture in your bananas, their size, and your particular oven, can all impact the baking time a little bit. It sounds like you navigated this perfectly though!
There’s no oil in the recipe which it needs to accommodate the moisture thirsty almond flour. I added a .25 C. avocado oil making the bread less dry. Can’t imagine how dry the results would have been without a little bit of oil. Next time, I may add a .33 C.
Hi G! There is oil in this recipe- 1/2 cup of coconut oil. Did you accidentally miss that in the recipe card?
Arman 😋🩵you hit it out of the park again! I just made this, did two small loaves in glass and a small custard cup (you guessed it, I no longer have my 9×5 loaf pan🤣) and I mixed in walnuts and choc chips ..& coconut sugar. So yummy, light and just a nice crunchy outside at the edges \0/ This will be my staple banana bread recipe going forward. (I used to make loaves and loaves etc especially at at the holidays and always for gifts). And btw what is the latest bambino news??? it’s January. JT
Oh wow, Johanna- you really did work well now that you don’t have that size loaf pan haha. I love that you added the walnuts and coconut sugar for some crunch- Have you tried my cinnamon crunch banana bread? It’s quite similar 🙂
So I’ve been making this for some time now, it gets better every time I make it. I recently got a silicone muffin tray and have been making mini banana muffins, they don’t last longer than a day. I use avocado instead of coconut and they’re AMAZING!! I also add chia seeds, so so good! My kids and I are OBSESSED.
Sophia, thank you so much for your lovely feedback!! I’ll give it a go next time with avocado oil 🙂
Hello, I just made this and it turned out so amazing!! I made it vegan and used just egg liquid substitute. The texture was great, a lot of vegan stuff had the tendency to fall apart but this held together beautifully. And the taste was so delicious!!! What a great recipe for those watching their sugar. Thank you!!!
I’m so glad it worked with an egg substitute!!! 🙂 Thanks for letting us know, Kate!
I forgot to add that using a potato masher on the bananas worked very well. So much easier that mashing them with a fork.
My apologies for misspelling your name. Thanks again, Arman.
Absolutely the best banana bread. Being about to use almond flour is a blessing and the bread is incredibly moist. It didn’t rise much although the baking powder was good, but still delicious. Thank you, Armin.
Thank you Jan! So glad you enjoyed this recipe.
Very almondy
Hi Beana- sorry to hear you found it too almond heavy- It sounds like it could be the brand of almond flour you are using, as I tested this recipe not to have a strong almond flavor haha 🙂 If you let me know, I can troubleshoot for you!
Thank you so much for sharing these amazing almond flour recipes! This banana loaf is absolutely smashing!
Thank you, Dawn!
The best!!!!!
Thank you Ana, so glad you liked this.
Best I’ve tried of all the other AFBB! Perfectly balanced – thanks so much for this recipe!
AMAZING! So glad you liked this one, Monette. Thanks so much for sharing 🙂
Easy peasy, yummy recipe. I added chopped walnuts, and used monk fruit for the granulated sugar.
Sounds delicious Sue! Thanks for sharing these tweaks.
3 stars because it is very tasty and sweet without using much sugar at all!
Thanks, Ashima- Thanks for making the recipe 🙂
It sounds good but I have no idea how many grams are in a cup given that I have several sizes from tea cup to large mug and every size in between and live in Portugal. It would be helpful to know the weight of the dry ingredients.
Here we go, Pauline! Almond flour 195 grams, sugar 25 grams, banana- about 250 grams, coconut oil/butter- 115 grams, and 80 grams chocolate chips.
Easy to follow recipe with great results. Light and moist with just the right amount of sweetness.
Everyone agrees, best banana bread ever. Gluten free just makes it even better.
I really like your recipes, and the fact that they are easy to make and not to many ingredients! and yes the gluten free part is great too!
Hmmm it was just ok
No worries, Jojo. Almond flour baked goods aren’t for everyone, so I hope there’s some other recipes you may enjoy instead 🙂
Very nice with good texture! I added a half cup of chopped pecans to the batter.
Great recipe! Delicious! I’m wondering…Is there a way to make this using less coconut oil and overall lower fat? That’s a lot of coconut oil.
Hi Jasmine- it is quite a bit of oil, but not too dissimilar to other banana breads. I wouldn’t recommend cutting it down, as almond flour can be finecky, and I don’t want the bread not baking well for you. If you don’t mind a non-almond flour bread, I have a low calorie banana bread you might prefer?
Delicious!! frequently making and indulging….
I love to hear that, Philomina- thanks for making the bread 🙂
Love your recipes
Thanks so much, Minerve- glad you enjoy them 🙂
We were not fans. I used real eggs and coconut oil. The coconut oil flavor overpowered the bread and no banana flavor (or any other flavor) could come through. Plus, the texture was so soft that most piece immediately fell apart when cut, so it was more of a soft crumble then banana bread.
Hi A- sorry to hear that. Did you use unrefined coconut oil? That kind of coconut oil has a strong coconut flavor, whereas refined coconut oil is neutral tasting. The texture is a little softer than regular banana bread, but I tested the recipe multiple times to ensure it sliced evenly 🙂 Perhaps you used a little more banana. I’ll update the recipe card to reflect metric amounts of banana.
I really tried this with coconut flour and it didnt turn out good. Maybe I really need to buy almond flour instead.
Great banana bread, I have made a few almond flour banana breads but this one was the best. I did not add cinnamon as I don’t like it with banana’s.. really delish!
I love to hear that, Sandra. Oh wow- I find cinnamon to pair well with banana more than other fruits, but it’s not for everyone. I’m glad my almond flour banana bread is your favorite 🙂
Arman, what size loaf pan are you using?
Hi C.D- 8 x 4 inch 🙂
So easy to make and absolutely delicious!!! I added extra chocolate and maybe some coconut would go really well too
Would it change consistency if I use flax eggs or chia eggs?
Good recipe and made it a few times. I also substitute honey and or maple syrup for sugar
Thanks for sharing that with me, Nimi- Swapping out the sugar for honey or maple syrup is a great idea. I did a test batch using it, and didn’t need as much.
Hm so is it better if I use softened butter or oil coconut? What would you say?
I used the butter every time and it’s amazing.
Thanks, Cassie. Butter makes the loaf extra tender and with a lovely crumb. Glad you enjoy this recipe.
I want to try first time using flaxseed egg. I always buy eggs so I can try with this.
Never tried making banana bread with almond flour. I have it at home just now!
I would give it five stars but it tastes like cinnamon bread instead of banana bread. I have never used a banana bread recipe that had cinnamon in it. I found it overpowering. Also, I think you should add nuts optional. Since they were not mentioned I forgot them until it was in the oven and I threw them on top, they are better mixed in. I used Lilly’s chocolate chips and stevia. It turned out surprisingly good!!!
Hi Liz! No worries at all, I do use cinnamon in many of my banana bread recipes, but totally understand it can be overpowering. Nuts are definitely optional, and not required 🙂
Uu many ingredients. Must go to grocceries for this recipe.
Only need to buy almond flour. But I have lots of almonds so I can make my own.
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.
If you ball the parchment paper up in your hands, push it all together and then open it up again and flatten it into your pan. It fits 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
This is so tasty!
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!
Outstanding ☝️♨️
I like the fact that the recipe asks for very little sugar. Keep making recipes like this one. I give it a five star 😋
I have never left a comment before on an online site but this recipe is AMAZING seriously. I have tried so many others and this one is it!! I added walnuts and left out the chocolate chips. Thanks for posting and I look forward to trying some of your other recipes.
We can’t stop baking it. It turned out so good and moist. One of the best banana breads we’ve had.
Just made this. Beautiful. Lovely flavour. It’s defo a keeper!
This banana bread is by far the best tasting item I’ve ever baked that is Keto. I’m so happy I have 4 more bananas getting old so I can bake some more.
This is such a good loaf and the perfect use of my almond flour.
Thanks, Johanna! It’s so tender and moist and has a lighter crumb, because of the almond flour. Thanks for the lovely review and rating!
We enjoyed this recipe, It was easy and delicious. I modified sightly by using 1/2 coconut oil and 1/2 grass fed butter, added approx. 1 Tablespoon of unsweetened apple sauce, and 2 teaspoons of maple syrup and an extra tablespoon of almond flour. It required longer baking time but came out great.
Made and used 2 scoops of protein powder and Splenda for the sweetener. Omitted the chocolate chips and added cashews. It turned out so decadent and moist. Will be making this on a regular basis!
We loved the texture of this banana bread! I baked it in a quiche pan so able to cut into wedges. I added an extra teaspoon of vanilla, and 1 tablespoon of lemon juice to the wet ingredients. Also, 1/2 c. of Guittard extra dark chocolate baking chips (63%) and 3/4 c. chopped walnuts. Walnuts give it a great mouth feel, and dark chips a pop of rich flavor!! This is a keeper!
Wow so good! Made with flax seed egg, slight dash of honey instead of sugar, with chopped dark chocolate bar. Made into large muffin format and added a slice of fresh banana in center of each. Definitely will save for future every time. New favorite recipe.
I used more banana than called for and it still turned out great.
My family loves this recipe, didn’t know it was low carb!
This recipe is wonderful!! The bread is moist and very delicious! I put some chopped pecans and tiny cinnamon chips from an Amish store. Then put more on top. Definitely a keeper!
Really good recipe! I used 1/4 cup mixed butter and coconut oil, and 1/4 cup apple sauce and it was moist and tasty.
this recipe is such a hit. i didn`t have almond flour the other day but regular flour and my 15 year old craved banana bread and she hated it! once you make this recipe, no other banana bread ever does justice! I love `thebigmansworld` and my brother even got my his book. #hugefan
You are a gem!
Hello. My husband made your banana nut bread for me. It is Delicious!!! I had gastric sleeve so im trying to keep up with what i eat and nutritional values. How many slices should you get and how many oz should each piece be? Thanks!!
Have made your almond flour banana muffins and love them,can I use this same recipe and make banana bread instead
Yes you can!
Delicious, perfect sweetness!
SO excited To find a recipe that is low-carb, gluten-free, and so incredibly yummy!
What do you recommend for time if making into muffins instead of loaf of bread?
I found it a bit too oily other than that, amazing! I will try it with slightly less coconut oil next time.
Made with normal flour due to cost difference. Frigging amazing! Thanks
10 stars! I just made this and it is FABULOUS!! It literally melts in my mouth. I followed the recipe exactly except for 1/2 tsp vanilla and 1/2 tsp almond extract. Next time I will include walnuts. I also used allergen-free chocolate chips. Perfect!
Thanks for sharing Tracy! Glad you enjoyed it 🙂
I made the banana bread yesterday and oh my God it’s so good. I’m making another loaf today. it’s so moist and taste better than regular banana bread using all purpose flour. This will definitely be my go to banana bread from now on
Hi, what is the weight of 2 cups almond flour in metric. I am from Malaysia. Thank you
You can use this conversion tool- https://thebigmansworld.com/how-many-grams-in-a-cup/
When youn say 180C, is that fan forced or do I need to bake at 160C for fan forced?
Smells wonderful and tastes delicious. I made this exactly as the recipe directed and used eggs and the optional chocolate chips. Lovely.
Can you add protein powder to this recipe?
I haven’t tried, feel free to experiment and see or try my protein banana bread https://thebigmansworld.com/protein-banana-bread/
My husband loves this recipe. He eats this for dessert 3x a day! I add chopped pecans, sliced almonds and shredded coconut for crunch and texture.
My first Keto bread.
Recipe. It was so simple and quick.It turned out beautiful, moist and tasteful. I did not add sugar sweetener because i added a cinnamon-sugar mix in the middle creating a cinnamon twist to your recipe.
This is the best B-bread recipe I have ever tried/made! While I do not have a gluten allergy, I find I feel better and less ‘bloated’ by not eating food with regular flour. While I have not made with the choc. chips and I’ve used Splenda as the sweetener, the item I try to change quite grequently is the fruit; bananas work great, mix of blueberries and rasberries also goood but our fav is with mango! Thanks so much for sharing this excellent recipe!
LOVE this banana bread!! I used golden swerve as the sweetner which was perfect. It is so so moist, moister than regular flour banana breads i’ve made in the past. Will definitely be a staple in my recipe book.
Have you tried this recipe in the bread machine? Thank you for your great recipes!
I haven’t!
OMG!! So moist and delicious! Followed this recipe, but added walnuts and cinnamon sugar, which I made am with cinnamon and monk fruit sugar. I also made a yummy glaze for the top!
Can i make this without the granulated sweetener? Or can i substitute unsweetened applesauce?
Transitioning to Vegan and also avoiding white flour and sweeteners. TIA
Haven’t tried, but you can use a zero calorie sweetener.
I haven’t tried with applesauce yet, but I do use Splenda 0 cal sweetener and it taste just as good 👍.
Hello
I took a quick look at the recipe. Thank you so much.
How many slices does this yield please? I am watching my carbs.
Thanks