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 son. Give it at least 30 minutes, and you’ll be rewarded with perfect slices.
- Avoid over-baking. Quick breads always finish cooking as they cool, so pull this loaf out of the 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.
✅ Nutrition reviewed
Since this banana bread discusses health benefits and dietary info, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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 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.
Thank you so much for sharing these amazing almond flour recipes! This banana loaf is absolutely smashing!
Thank you, Dawn!
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!
Very nice with good texture! I added a half cup of chopped pecans to the batter.
I really tried this with coconut flour and it didnt turn out good. Maybe I really need to buy almond flour instead.
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?
Hm so is it better if I use softened butter or oil coconut? What would you say?
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!
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.
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.
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