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.
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