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.

loaf of almond flour banana bread with two slices cut

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!

4.43 from 7 votes
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Almond Flour Banana Bread (vegan-friendly)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

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.

Course: Snack
Servings: 8
Calories: 387 kcal
Author: Detoxinista.com
Ingredients
  • 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
Instructions
  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!

slice of almond flour banana bread split in half on a plate

Hope you all enjoy!

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

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Comments

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….

Ann

Hi,
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!
Ann

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!

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!!

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.

maureen fleet

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

Sincerely

Maureen from Hamilton Ontario 🙂

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.

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.

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

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?

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!

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.

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!

JULISSA

Hi!! do you have a variation of this recipe with coconut flour?

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?

Kay

Would this recipe be considered properly combined?

Daniel

I was very excited to use up my over-ripe bananas by making some delicious banana bread, but as Nicki mentioned, it was complete mush. I left it in for OVER twice the time (checking periodically) and all I got was burned edges and goo on the inside. I was a little surprised to see the amount of water it called for I should have read the comments first. I think a couple tablespoons of water (rather than 3/4 a cup) would do it!

    Megan Gilmore

    Sorry it didn’t turn out well for you! I actually reworked this recipe earlier this year to make it better. You can find the improved recipe (with no added water!) here: https://detoxinista.com/2017/01/vegan-almond-flour-banana-bread/

      Daniel

      I wanted to give it another go. I debated between trying the new recipe you linked to or just modifying this one. I ultimately decided to modify this one because I had liked the flavor so much. All I did differently was used flax seed instead of chia (because it’s what I happened to have on hand) and I added a half cup less of water (used only 1/4 cup of water with the 1/4 cup of flax for the “egg.” This made the “egg” very dense, but I was still able to scoop it out and mix it.

      The mix was far more “firm” than before. In the end, it was still a little sticky in the middle, but FAR better than the first time around. The flavor was amazing!

      Next time I will probably try your updated recipe, though I was a little concerned the apple cider vinegar could add an unpleasant flavor. Did you find that was the case at all? Thanks for this!

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