Almond Flour Banana Bread

Moist, nutty, and naturally gluten-free, Almond Flour Banana Bread is a wholesome twist on the beloved classic. Made with ripe bananas and nutrient-rich almond flour, this recipe delivers the same comforting flavor and soft texture you love in traditional banana bread—without the grain or refined flour. It’s perfect for anyone following a gluten-free, low-carb, or grain-free diet, but so delicious that everyone at the table will enjoy it.

What sets almond flour banana bread apart is its rich, slightly nutty flavor and incredibly moist crumb. Almond flour also adds a nutritional boost, providing healthy fats, protein, and vitamin E, making it a smart choice for breakfast, snacking, or dessert. You can keep it simple or customize it with your favorite mix-ins like chocolate chips, chopped nuts, or dried fruit.

Whether you’re trying to eat cleaner or just want to switch things up, this banana bread is easy to make, naturally sweetened with bananas (and optionally a touch of maple syrup or honey), and comes together in one bowl. It’s a delicious way to reduce processed ingredients without sacrificing taste or texture.

Why You’ll Love This Recipe

1. Naturally Gluten-Free – Made entirely with almond flour, perfect for gluten-sensitive eaters.
2. Moist and Flavorful – Ripe bananas and almond flour create an ultra-moist, rich texture.
3. One Bowl Simplicity – Minimal dishes and easy cleanup.
4. Refined Sugar Optional – Naturally sweetened with bananas, with optional honey or maple syrup.
5. Customizable – Add nuts, chocolate chips, or spices to suit your taste.

Ingredients

• Ripe bananas
• Almond flour
• Eggs
• Baking soda
• Cinnamon
• Vanilla extract
• Salt
• Honey or maple syrup (optional)
• Coconut oil or butter (melted)
• Optional mix-ins: chocolate chips, chopped walnuts, pecans

Variations

• Low-Carb: Omit sweeteners and use sugar-free chocolate chips or nuts.
• Vegan: Substitute flax eggs and use maple syrup instead of honey.
• Nut-Free Version: Use sunflower seed flour (note: may turn green due to chlorophyll reaction).
• Chocolate Banana Bread: Add cocoa powder and chocolate chips.
• Spiced Version: Add nutmeg, cloves, or pumpkin pie spice for warmth.

How to Make the Recipe

Step 1: Preheat Oven and Prep Pan

Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Step 2: Mash the Bananas

In a large bowl, mash the ripe bananas until smooth.

Step 3: Add Wet Ingredients

Mix in eggs, melted coconut oil (or butter), vanilla extract, and honey or maple syrup if using.

Step 4: Add Dry Ingredients

Stir in almond flour, baking soda, cinnamon, and salt until well combined.

Step 5: Fold in Mix-Ins (Optional)

If using chocolate chips, nuts, or dried fruit, fold them in now.

Step 6: Pour and Bake

Pour batter into prepared loaf pan. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Slice

Allow to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Making the Recipe

• Use very ripe bananas—they add natural sweetness and moisture.
• Don’t overmix the batter; gentle folding yields a tender crumb.
• Line your loaf pan with parchment paper for easy removal.
• Store in the fridge for longer shelf life—it stays moist for days.
• Slice after the bread is fully cooled to prevent crumbling.

How to Serve

• Serve warm with a smear of nut butter or butter.
• Pair with coffee or tea for breakfast or a midday snack.
• Top with yogurt and fresh fruit for a complete meal.
• Toast slices and drizzle with honey for a cozy treat.
• Serve with a scoop of ice cream for dessert.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing

Wrap slices individually or the whole loaf tightly in plastic wrap and foil. Freeze for up to 3 months.

Reheating

Reheat slices in the microwave for 10–20 seconds or in a toaster oven for a crisp edge.

FAQs

1. Can I use coconut flour instead of almond flour?

No, coconut flour absorbs more liquid and isn’t a 1:1 substitute.

2. Is almond flour banana bread keto-friendly?

It can be if you omit sweeteners and use low-carb mix-ins.

3. Can I make muffins instead?

Yes, pour the batter into muffin tins and bake for 20–25 minutes.

4. Why did my bread sink in the middle?

This may be due to underbaking or overmixing the batter.

5. Do I need to refrigerate it?

If not eaten within a day or two, refrigerate to maintain freshness.

6. Can I reduce the number of eggs?

Eggs provide structure. Reducing them may make the bread more fragile unless using flax eggs.

7. Is it safe for people with nut allergies?

No, almond flour is made from almonds. Use seed flour as an alternative if needed.

8. How do I know when it’s done?

A toothpick should come out clean from the center, and the top should be golden brown.

9. What kind of almond flour should I use?

Use blanched, finely ground almond flour for the best texture.

10. Can I use a different oil?

Yes, melted butter, avocado oil, or olive oil all work well.

Conclusion

Almond Flour Banana Bread is a wholesome, gluten-free alternative that doesn’t skimp on taste or texture. Moist, naturally sweet, and incredibly versatile, it’s a great way to enjoy a classic treat in a more nourishing way. Whether you’re cutting back on grains, following a special diet, or simply love banana bread with a twist, this recipe is sure to become a go-to in your baking rotation.

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