Almond Flour Banana Bread

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