Almond Flour Banana Bread

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5 from 671 votes
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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.

banana bread with almond flour.

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.
almond flour banana bread.

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. 

how to make almond flour banana bread.

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. 

slices of almond flour banana bread.

Frequently Asked Questions

Does almond flour rise with baking powder?

Almond flour doesn’t rise as well as traditional flour when baking powder is added to it. However, it provides some structure.

Why is my banana bread dense?

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.

How do I prevent the top of the banana bread from burning?

If you notice the top of the banana bread is browning too soon, cover it with tin foil around the 20-minute mark.

Can I use coconut flour?

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.

Can I use regular flour?

Yes, white or wheat flour can be used instead of almond flour.

More banana bread recipes to try

almond flour banana bread recipe.

Almond Flour Banana Bread

5 from 671 votes
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. Watch the video below to see how I make it in my kitchen.
Servings: 12 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

Video

Ingredients  

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

* Use any egg substitute
TO STORE: If you intend to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the refrigerator for up to 1 week.
TO FREEZE: Place slices of the loaf in a ziplock bag and store in the freezer for up to 6 months. 

Nutrition

Serving: 1sliceCalories: 195kcalCarbohydrates: 10gProtein: 5gFat: 19gSodium: 101mgPotassium: 93mgFiber: 3gVitamin A: 60IUVitamin C: 2mgCalcium: 70mgIron: 1mgNET CARBS: 7g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published December 2020, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

    1. Try my oat flour banana bread recipe instead 🙂 It’s on my site just search it in the searxh bar 🙂

  1. 5 stars
    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.

  2. 5 stars
    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?

  3. 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?

    1. 5 stars
      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?

  4. 5 stars
    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!