Almond Flour Banana Bread

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

1. Why I love this recipe
2. Ingredients needed
3. How to make almond flour banana bread
4. Arman’s recipe tips
5. Storage instructions
6. Frequently Asked Questions
7. More banana bread recipes to try
8. Almond Flour Banana Bread (Recipe Card)

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

More banana bread recipes to try

• Blueberry banana bread
• 4 ingredient banana bread
• Protein banana bread
• Chocolate chip banana bread
• Low calorie banana bread

Originally published December 2020, updated and republished April 2024