This Almond Flour Banana Bread is soft, moist, and full of real banana flavor—without any refined flour! Made with almond flour, ripe bananas, and just a few wholesome ingredients, this bread is perfect for anyone following a gluten-free, grain-free, or paleo-friendly lifestyle.
Whether you want a better-for-you breakfast, a nourishing snack, or a naturally sweet dessert, this banana bread hits the spot. It’s made in one bowl, comes together quickly, and bakes into a loaf that’s tender, lightly sweet, and rich with banana goodness.
Ingredients:
- 3 medium ripe bananas, mashed (about 1¼ cups)
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2½ cups almond flour (packed and finely ground)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- Optional mix-ins: ½ cup chopped walnuts, pecans, or chocolate chips
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line a loaf pan (8×4 or 9×5 inch) with parchment paper or grease lightly.
Step 2: Mix Wet Ingredients
- In a large bowl, mash the bananas until smooth. Add the eggs, maple syrup (or honey), and vanilla extract. Whisk together until fully combined.
Step 3: Add Dry Ingredients
- Stir in the almond flour, baking soda, cinnamon, and salt. Mix until no lumps remain. The batter will be thick.
Step 4: Add Optional Mix-ins
- Fold in any mix-ins like chocolate chips, chopped nuts, or dried fruit if desired.
Step 5: Transfer to Pan
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. For extra flair, add banana slices or chopped nuts on top.
Step 6: Bake
- Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
Step 7: Cool and Slice
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Variation:
- Paleo-friendly: Use honey and skip chocolate chips if needed.
- Dairy-free: This recipe is naturally dairy-free—no changes needed.
- Low-carb/keto: Use sugar-free syrup or omit sweetener and rely on bananas only.
- Vegan: Substitute flax eggs, though texture may be softer.
- Double banana: Use 4 bananas and reduce syrup to keep moisture balanced.
COOKING Note:
Almond flour is not the same as almond meal. For best texture, use finely ground blanched almond flour. If your bread is browning too quickly, loosely tent with foil during the last 15 minutes of baking.
Serving Suggestions:
- With coffee or tea: A perfect match for your morning drink.
- Toasted: Warm a slice with almond butter or peanut butter spread.
- For kids: Serve with a drizzle of honey or mini chocolate chips inside.
- As dessert: Add a dollop of Greek yogurt and a sprinkle of cinnamon.
Tips:
- Use very ripe bananas with plenty of brown spots for best flavor and sweetness.
- Let the bread cool fully before slicing to avoid crumbling.
- Store in the fridge for longer freshness (up to 5 days).
- This bread also freezes well—wrap slices and freeze for up to 2 months.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Bake Time: 50 minutes
- Total Time: ~1 hour
🍽️ Nutritional Information (per slice, ~10 slices):
- Calories: ~220
- Protein: ~6g
- Carbohydrates: ~12g
- Fat: ~17g
- Fiber: ~3g
- Sugar: ~7g
- Sodium: ~170mg
Values may vary based on sweetener and mix-ins used.
❓FAQs
Is almond flour banana bread gluten-free?
- Yes! Almond flour contains no gluten and is naturally grain-free.
Can I use regular flour instead?
- No—almond flour behaves very differently than wheat flour. Stick with almond flour for this recipe.
Can I make this into muffins?
- Yes! Divide batter into a lined muffin tin and bake at 350°F for 20–25 minutes.
How do I store almond flour banana bread?
- Wrap tightly and store in the refrigerator for up to 5 days, or freeze slices individually.
Does it taste like regular banana bread?
- Yes! It’s slightly more moist and nutty, but full of banana flavor and very satisfying.
Conclusion:
Almond Flour Banana Bread is the perfect guilt-free treat that doesn’t sacrifice flavor or texture. Whether you’re eating gluten-free, cutting back on sugar, or just looking for a wholesome twist on a classic, this recipe is a must-try.
Quick to make and even quicker to disappear, it’s soft, moist, naturally sweetened, and incredibly versatile. Enjoy it for breakfast, snack time, or dessert—it’s a feel-good loaf you’ll bake again and again