This almond flour banana bread is so moist and tender; it’s perfect for leftover bananas! Naturally gluten-free, it uses simple and delicious ingredients.
It’s no secret that I love baking with almond flour. It’s versatile, delicious, and always yields fantastic results.
Desserts and sweets are my go-to and I love trying out new things! While I love using it to make some cookies and cupcakes, when leftover bananas are on my countertop, I love making some banana bread with it.
Why this recipe works
- 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 a 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 required once the bread is baking.
- Easily made without eggs. You have the option to make it with eggs or an egg substitute.
What I love about this banana bread with almond flour is its versatility. It is easy to fit into many diets out there and has no almond taste at all!
Ingredients needed
If you’ve ever made any of my almond flour recipes before, you’ll surely have everything on hand. Here is what you’ll need:
- Almond flour- Either blanched almond flour or almond meal can be used. I recommend the blanched variety, as it yields a much better texture.
- Granulated sweetener of choice- White sugar, brown sugar, coconut sugar, or a brown sugar substitute.
- 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.
- Coconut oil- Refined coconut oil that is measured in its melted state. You can also use softened butter.
- Vanilla extract- Gives a slight vanilla flavor and is essential for all baked goods!
- Chocolate chips- optional, but I love folding through some sugar free chocolate chips.
How to make almond flour banana bread
This recipe comes together in one bowl; the hands-on time is less than five minutes! Ready to make a loaf?
Step 1- make the batter
Start by mixing your dry ingredients in a large mixing 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- bake the bread
Now, transfer your batter into a loaf pan. 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.
Tips to make the best recipe
- Do not over-bake the banana bread as it continues to cook as it cools down.
- Oven makes and models differ. While my bread took around 45 minutes, yours could take about 60 minutes. As always, do the skewer test to see.
- Add some tin foil over the top of the loaf to avoid overcooking the tops.
- For some added texture, add some chopped walnuts or even some raisins, especially if you love banana nut bread.
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 refrigerator 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.
More banana bread recipes to try
- Vegan banana bread
- Protein banana bread
- Chocolate chip banana bread
- Cinnamon swirl banana bread
- Raspberry banana bread
Frequently Asked Questions
Almond flour doesn’t rise as well as traditional flour when baking powder is added to it. However, it provides some structure.
Almond flour is lower in carbs and higher in protein than regular flour. It’s also popular in keto desserts. However, it is higher in fat and calories.
If you find your banana bread dense, it’s because of over-baking. Remember, the banana bread continues to bake as it cools down in the pan.
If you notice the top of the banana bread is browning too soon, cover it with tin foil around the 20-minute mark.
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.
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Almond Flour Banana Bread
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 of choice optional
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
Nutrition
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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!!
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!
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.
My family loves this recipe, didn’t know it was low carb!
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.