Almond Flour Banana Bread

Whatever you do, don’t substitute almond flour for all-purpose flour and expect the same results. Almond flour is much higher in fat, so it requires a different ratio of ingredients.

Plus, it’s naturally gluten-free!

I’ve spent the past few weeks testing batch after batch of banana bread with almond flour to make sure you’ll get delicious results on your first try. If you use the wrong sweetener, you could end up with mushy results. The same is true if you don’t use enough eggs or add too much oil.

Luckily, the recipe testing has paid off, because this banana bread tastes amazing. I think you’re going to love it!

⭐⭐⭐⭐⭐ Featured Review

“This is some of the best banana bread I have ever had! I love that it is made with healthier ingredients, and it comes out so fluffy and moist!” – Sophie

Almond Flour Banana Bread Recipe Ingredients

Here’s what you’ll need:

• Almond flour. I tested this recipe with blanched almond flour, which means the almonds had their skins removed before being finely ground. Blanched almond flour yields better results than almond meal. (Almond meal has brown flecks from the skin and holds onto moisture, making the loaf almost too moist and dense.)
• Bananas. This recipe is perfect for bananas that have lots of brown spots on their skin. The more spots they have, the sweeter they will be.
• Eggs. Since this banana bread is grain-free, using eggs holds it together. I don’t recommend using an egg substitute for this recipe, as the middle may turn out too soggy.
• Maple syrup. This natural sweetener enhances the flavor, making it taste like traditional banana bread. If you prefer to use honey, I’d recommend starting with less, as it tends to be sweeter.
• Baking powder. Don’t confuse this with baking soda! Baking powder helps muffins and bread rise better, making it essential for achieving a loaf that isn’t too wet in the center. (Make sure your baking powder is fresh for the best results.)
• Olive oil. This recipe requires minimal oil, since almond flour is already a source of healthy fats. If you prefer to use another mild-flavored oil, that should work as well. Please note that coconut oil may solidify in the batter if it comes into contact with cold eggs from the refrigerator.
• Spices. Cinnamon is a common addition to banana bread, and salt helps boost the flavor. (It will taste bland if you cut back on the salt!) Feel free to add extra spices, such as nutmeg or ginger, if you prefer.

How to Make Banana Bread With Almond Flour

Step 1:

Preheat the oven to 350ºF. Prepare a 9-by-5-inch loaf pan by spraying it with cooking spray, then pressing a piece of parchment paper into the pan. The oil will hold the paper in place, so it won’t wiggle when you add the batter later.

Next, peel three large ripe bananas and mash with a fork until they look relatively smooth.

Step 2:

In a large mixing bowl, combine the mashed banana with almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil.

Stir well until no lumps remain. You can fold in any extras you like, such as chocolate chips or chopped walnuts.

Note: There’s no need to separate wet ingredients from dry ingredients in gluten-free baking since there’s no risk of over-mixing. However, you can whisk the almond flour, salt, and baking powder together first, if you’d like to break up any clumps that way.

Step 3:

Pour the batter into the prepared pan and sprinkle on any desired toppings. (This is optional; I added a few chocolate chips.)

Bake until the loaf is golden on top and feels firm in the center, about 55 to 60 minutes. You can test the center with a toothpick to make sure the bread isn’t wet in the middle. Because this grain-free bread is so moist, it takes a little longer to cook than a traditional recipe.

Let the bread cool completely in the pan, or use the parchment paper to lift it out of the pan and let it cool on a wire rack. Once it’s reached room temperature, it’s ready to slice.

How to Store Gluten-Free Banana Bread

Because it’s so moist, be sure to store this bread in an airtight container in the fridge for up to 5 days. You can also freeze individual slices tightly wrapped in the freezer if you’d like to save them longer.

Thawing a slice overnight in the fridge will help it soften again before you’re ready to enjoy it.

Recipe Variations

If you’re curious about making substitutions, here’s what I know from testing.

• Substituting sugar. I tried using granulated sugar in this recipe, but this substitution makes it more mushy. When you use 3/4 cup coconut sugar, the texture will be softer and more mushy in the center, but the flavor is excellent. I imagine white sugar would be similar, if that’s what you have. (But white sugar is sweeter, so you won’t need as much.)
• Substituting eggs. I don’t recommend using a flax egg or other common egg substitutes with this recipe as written. If you need an egg-free recipe, try my Vegan Banana Bread, which is still gluten-free.
• Using a different flour. If you have a different flour to use, be sure to look for a recipe that calls for it. Coconut flour is NOT a swap for almond flour. If you’d like to bake with coconut flour, try my Coconut Flour Banana Bread instead. Alternatively, if you prefer to use oat flour, try our Oat Flour Banana Bread recipe.
• Add protein powder. I recently made a version of this bread using protein powder as a swap for some of the almond flour. Check out my Protein Banana Bread recipe if you’re interested.

More Recipes to Try

• Chocolate Cake with Almond Flour
• Almond Flour Brownies
• Pancakes with Almond Flour

If you try this healthy banana bread recipe, please leave a comment below letting me know how you like it!