Almond Flour Banana Bread (vegan-friendly)

Please note: I’ve recently posted an updated recipe for this Vegan Almond Flour Banana Bread. I think the new recipe produces better results than the version below, but I’m leaving this one here in case some of you still prefer it.

Made with almond meal, freshly ground chia seeds, and overripe bananas, this tender banana bread packs a punch of protein, fiber and relatively little sugar, making it perfect for a quick breakfast or a sweet mid-afternoon snack.

In my experience, eggs are usually required for “structure” in almond-flour baked goodies, but the bananas and chia seeds work well as a binder in this particular mix–> making this bread not only vegan-friendly, but also properly combined.

And it still tastes like you’re eating cake. Win, win!

4.84 from 6 votes
This tender banana bread packs a punch of protein, fiber and relatively little sugar, making it perfect for a quick breakfast or a sweet mid-afternoon snack.
Servings: 8 -12
  • 3 cups almond meal , or almond flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil , melted
  • 1/4 cup + 2 Tablespoons freshly ground chia seeds
  • 3/4 cup water
  • 2 very ripe bananas , about 3/4 cup mashed
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon ground cinnamon
  • 1/4 cup honey (or maple syrup, for vegans)
  • coconut oil , for greasing pan
  1. Preheat oven to 350F and grease a 9" x 5" loaf pan well.
  2. Using a coffee or spice grinder, grind the chia seeds first, then measure what you need for the recipe. (I measured out 1/4 cup of seeds before grinding, which turned out to be more than what I needed after they were ground.)
  3. Mix 1/4 cup of the ground chia seeds with 3/4 cup water, and allow to sit in the fridge for 15 minutes to gel into "chia eggs."
  4. Combine the rest of the ingredients in a medium bowl, add the chilled chia eggs, and mix well until a batter is formed.
  5. Transfer to the greased loaf pan, and use a spatula to smooth the top.
  6. Bake for 35-45 minutes, until the golden brown and when a knife inserted in the center of the loaf comes out clean.
  7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Slice and serve!

Hope you all enjoy!

Reader Feedback: What was your favorite breakfast as a child? Are you a banana bread fan?

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

64 thoughts on “Almond Flour Banana Bread (vegan-friendly)

  1. Danielle

    Looks delicious! I just made some vegan banana blueberry muffins with brown rice flour! About to enjoy one now…

  2. LizAshlee

    I luv banana bread…luv this simple! I made an almond coconut cookie sans flour yesterday based off your flourless sugar cookie recipe..amazing! Thanks! 🙂

    1. Megan Post author

      Yes, I think flax and chia seeds are pretty interchangeable, though flax may have a slightly stronger flavor than the chia.

      Also, make sure the flax is freshly ground– pre-ground flax meal isn’t as effective as a binder.

  3. Angela @ Eat Spin Run Repeat

    I adore banana bread! It’s my fave quickbread next to carrot cake. As a kid, my favourite breakfast was something along the lines of Eggos smothered in margarine and Aunt Jemima…. oh how the times have changed!! 😉

  4. Kilee

    Your banana bread looks so good! It’s the perfect Sunday morning, have with coffee while reading the paper recipe. I like to smear mine with coconut oil and a little salt.

    Have a great day!!!

      1. Viki

        The cake is so delicious but i am wandering bif 1/4 cup of coconut oil baked in oven is little to much.

  5. jeanne

    This looks awesome…I can’t wait for my bananas to go brown!!!

    I wanted to add another note. Since following your website and using food combining, enjoying healthy decadent foods, reducing grains, losing labels and eating tons of fruit/veggies I feel fantastic. I had a friend in town for the weekend, and she is struggling as I used to…saying she feels fat all the time, making comments about being naughty or bad and craving french fries and ben and jerry’s. It was obvious that food really stressed her out and she felt tremendous guilt about eating anything sweet or what she deemed “unhealthy”, yet still really wanted these things, like they were cool or desirable and she always made a big deal about eating them. She couldn’t get over the fact that a vegan cookie is a treat…like it’s supposed to be bad for you in order to be good enough to be dessert and mocked me for liking them. Later, we got chocolate candy and it seemed like talking about it was better than eating it…like she had to eat candy to be “fun” and she kept going on about how she was eating it and making a big show of the wrapper. Same with restaurant food. I can’t explain it, but it seemed like she was caught in this good/bad food jail, pretending that it’s not a big deal and that junk food is cool and fun. I feel such a peace about food right now, I eat a ton of chocolate, but I balance with mondo salads and I don’t feel like I’m weird or uncool because I love vegetables and salad….it was clear she was not in that place yet with the constant fat and food comments…plus we’re the same size!!!

    In a casual, converstaional way I mentioneded your site as a place I get advice and recipes. I hope she visits because you have really been so helpful and your way of eating is very freeing and such a pleasure to follow…I guess with all that I just wanted to thank you 🙂

    1. Megan @ The Detoxinista

      Thanks for your sweet comment, Jeanne. I feel like those of us who have been trapped in “good food/bad food jail” (I’ve definitely been there myself!) can all really appreciate how wonderful it feels to NOT be there anymore– it’s freeing to just not worry about food so much! I hope that my website can become a resource for worry-free meals and treats for your friend, too. 😉

  6. Lisa

    Looks so good! I think between banana bread and pancakes those were two of my favourite things as a child! Brings back good memories!

  7. Sara

    I’m trying to follow proper food combining, but I am still getting confused when it comes to fruit/ dried fruit. In this recipe you are using bananas(fruit) and mixing it with protein (almond flour/ chia seeds). Isn’t this an improper combination?

    1. joe

      This might be an improper food combining combo for you, but for others it may work. I have been food combining for years and my body adjusts very well to it, so listen to your BODY not a food combining chart 😉

  8. Lynette

    I’m fairly new to this use your site as a learning tool. I’ve seen you mention combining foods several times. Can you explain what that means, please? Or if you’ve already explained it in a previous post, could you provide the link? I would appreciate it. Thanks

    1. Megan Post author

      I would give it a shot! I’ve heard that the freshly ground stuff is more effective, but I bet it would still work… just make sure it’s nice and gooey after letting it set in the fridge. 🙂

  9. Jamie

    This sounds amazing! Is there anything I can use to replace the chia seeds? Or are chia seeds necessary in this recipe? Thanks!

        1. Megan Post author

          Ha, yes, eggs would definitely work. I had my “vegan brain” turned on. 😉

          I haven’t tried it with eggs myself, so let us know how it goes! I’d guess using 2-3 eggs would work for this batch.

  10. Jill

    I stumbled upon your website while searching for recipes for low-sugar almond-flour banana bread. I am so glad I found you! I’m a newcomer to a gluten-free, (mostly) vegan diet due to health issues.

    Prior to this, I hadn’t found any recipes for baked goods that yielded great-tasting results. I just finished baking your banana bread, and it is so good!

    The only downside is that now I’ll be tempted to make – and EAT – every grain-free recipe you offer. 🙂

  11. Dianna

    Hi I just made this bread and it never fully baked after one hour in the oven. It was still in batter/liquid form. I followed the recipe but I ground up blanched slivered almonds. Now I’m thinking I should have ground up whole almonds with the skin on. Is that the reason for my bread being all mushy? Thanks!

    1. Megan Post author

      Hmmm, I wouldn’t think that the skins on the almonds would make that much of a difference. Perhaps your bananas were larger than mine? I have no idea why the batter would still be in liquid form after an hour in the oven! Sometimes when using flax eggs, I’ll have baked goods with a slightly soft center, but that’s no problem since there are no raw eggs to worry about. However, I’ve never heard of the batter not setting at all! At this point, all I could recommend is cooking it longer, until the moisture evaporates… hope it turns out eventually!

  12. RosiZee

    I made this last night and had the same problem-it just wasn’t set in the middle. I am eating it anyway and thinking of it as a pudding but my other half won’t eat soggy cake! I don’t know why it didn’t work-I followed the recipe exactly, I had exactly 3/4 cup of mashed banana and everything! Would it work with less chia egg as it seemed like this was keeping it too moist. It does taste lovely though so it wasn’t a complete disaster 🙂

    1. Megan Post author

      It’s not uncommon for baked goods made with almond flour and flax or chia eggs to be a little soggy in the middle– it’s a very moist recipe, and it’s difficult to achieve even-baking with a big loaf like this. With some practice, you may be able to figure out a lower oven temperature and longer bake time that will provide more even baking, or you can try making these into muffins, to avoid a soggy center. I actually don’t mind the moist middle, and will often save that part for myself– especially since there are no raw eggs to worry about! 😉

      Glad it tasted good, regardless!

  13. Abbi*tarian

    I’m looking forward to making this recipe soon! I bet it will be delish! As I have plenty of almond butter, no almond flour, & I don’t want to/can’t spend extra money right now, I wonder if I can use the almond butter instead?! If so, could you tell me how much to use? I was guessing I’d use less than the almond flour, but I’m not sure exactly how much or maybe it is the same amount?! Thank you so much for your fantastic site & any help you can give me on this :0)!

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  17. Colleen

    Hi! I was recently referred to your site and am beyond excited. My husband is ACTUALLY trying some of the things that I am making without resistance and liking them. I made the mistake (when making the banana bread) of adding an EXTRA 3/4 cup water to the recipe (after adding it to the flax seed to make the eggs). I have not tried the bread yet as it is sitting/cooling. Anyone have a suggestion on how to de-hydrate?!

  18. Sonia

    I had the same problem as another commenter, over an hour in the oven and it’s still not even close to done. Next time I’ll make it into muffins instead…

  19. MaryO

    Ive made these these 2x now. its totally delicious. The first time I made them in a loaf pan but today I put them in parchment muffin papers and baked them into muffins. This is my new favorite way to make this recipe, no sticking, no worries and easy to take with you

  20. Sandra

    question. I am just one person (to feed) and sometimes my blender is just to big for i.e. 2 small apples. The apple pieces just lay on the side of the blender and the blades just spin on empty air. I like my vitamix but it is just to big for the small stuff. Any suggestions.

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  23. Michaela

    this looks great! I do have a question though: The ingredients list says 1/4 cup + 2 tablespoons freshly ground china seeds, but in the directions you say to mix 1/4 cup ground china seeds with the water. Does this mean that you should only use the 1/4 cup ground chia seeds or should you use the 1/4 cup PLUS 2 tablespoons ground chia seeds?
    Also, is the oil essential to this recipe? Thank you!

  24. VAN

    Thank you so much for this and ALL your wonderful recipes. You saved our household this holiday. I don’t usually become a regular on sites or blogs, but I am on this one. Detoxinista rocks! Thank you, Megan, please keep up the great things! You should have a show.

  25. Emily

    I just found your recipe and made this… but…. I didn’t exactly read the directions. I didn’t grind the chia seeds or turn them into “eggs,” whoops!!… I mixed them in with the dry ingredients…. hope it turns out ok, it’s in the oven baking, so we’ll see….

  26. Ann

    I have made this twice with a few changes. I used 2 chia eggs, 1tbs chia with 3 tbs. water. I also used palm shortening instead of the coconut oil and it turned out light and delicious.
    Thanks for the idea!

  27. Jan Rikard

    I decided to use two large eggs because I didn’t have chia seeds. I also only added a 1/4th cup of water. Its in the oven now and smells amazing. It is setting up like banana bread and is not runny or mushy in the middle! Hope this helps! Bake for 35-40 minutes!

  28. Alma

    I have made these twice now and a few people have commented that it’s the best banana bread they’ve ever had. Delicious!!

  29. Amy

    Best banana bread ever! These are my go-to banana bread recipe now. I like to add shredded coconut, cacao nibs, and walnuts and bake them as muffins.
    Out of curiosity I completed a nutrition profile for the ingredients listed in the recipe “as is” (in case anyone else is interested) and got the following based on 12 servings – Calories: 279, Carbs: 14g, Fat 21g, Protein 8g, Sodium 211mg, Sugar 8g.

  30. maureen fleet

    Thank you for sharing your work Megan. Your recipes are delicious, inspiring and right! I’m glad I found your site!


    Maureen from Hamilton Ontario 🙂

  31. Melanie

    I made this and it smelled great but after 2 hours in the oven it still wasn’t cooked! It’s quite an expensive recipe to have fail too, 3 cups of almond meal in Australia is almost $10 worth. I won’t be attempting it again for that reason but it smelled like it would have been delicious.

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  33. Emily

    I tried to make this, but it wouldn’t cook…After over an hour, we decided that it was going to be an extremely ‘moist’ cake. … aka it was going to be banana bread dough with melted chocolate chips.

  34. Lourdes

    Dear Megan:
    I have made man y of your recipes and haven’t been disappointed once! all of them are delicious, healthy, simple and don’t upset my stomach.
    Do you think you would work on a chocolate chip zucchini muffin/bread soon? I’ve been craving this since I saw my boss making them but she use regular flour and other ingredients I don’t eat. I went online to look for a recipe but I rather try one from somebody like you- that I already trust her creativity.
    Ill wait patiently 🙂
    Thank you Dear <3

  35. Ashley

    Hi Megan! Thank you for all your wonderful recipes… I have become a huge fan. Question about this one: The ingredients list says 1/4 cup + 2 tablespoons freshly ground china seeds, but in the directions you say to mix 1/4 cup ground china seeds with the water. Does this mean that you should only use the 1/4 cup ground chia seeds or should you use the 1/4 cup PLUS 2 tablespoons ground chia seeds?

  36. Chrysta

    I have made this recipe two times already and it has been a big hit. The only problem is that is disappears in 10 minutes.
    Do you think a portion of the almond meal could be substituted with something else like coconut flour, to make it a little less expensive?
    Thank you for the amazing recipes!

  37. stephanie

    i just made this. horrible turn out. the outside was burned before the inside was even close to being done. nasty and gooey. I bake everyday and followed this recipe exactly, so very frustrated. Pretty pictures can be deceiving.

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  39. Haley

    I just wanted to comment how I adapted this recipe. I started the recipe and then read the comments about it being too moist so I added a tablespoon of arrowroot starch and maybe 3 tablespoons of coconut flour. I mixed the wet and dry ingredients separately, and cooked them in a silicone muffin tin for 17 minutes. They were perfect, and the coconut flour absorbed just the right amount as they were still moist!

  40. Nicki Kelly

    So I tried this recipe without reading the comments regarding the batter not setting.
    Result: it did not set.

    After baking it for nearly twice as long as recommended [half way through I turned down the heat and covered the top to prevent burning…] I gave up.

    It totally did not rise and became a flat moist, or dare I say, soggy slice.

    But the taste!!!!! The taste is truly heavenly. Especially the cooked outer layer. I think I’m in love with the crust of an uncooked cake.

    Thus it deserves another chance. But next time I will add the arrowroot flour and coconut flour as someone suggested. Let’s hope the product cooks through time and does not remain a flat 2 inch slice…..But will the beautiful flavour be lost by adding other things, I wonder?


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