Almond Flour Banana Bread is naturally gluten-free and tastes just as delicious as a traditional recipe! It’s the perfect way to use up any ripe bananas you have on hand.
Why You’ll Love It
It has a great texture. Baking with almond flour requires more eggs and less oil than traditional banana bread, but don’t let that throw you off. It still has a soft and tender crumb that you’ve come to expect from a quick bread.
It tastes amazing. This recipe has the perfect banana flavor, with just the right amount of sweetness. It makes a delicious snack or breakfast on the go.
It’s gluten-free & dairy-free. If you’re serving friends or family members with special dietary needs, this Paleo bread is a great option made without grains, gluten, or dairy. (If you need a nut-free option, try my Oat Flour Banana Bread or Buckwheat Banana Bread, instead.)
It’s easy to prepare. All you need is one bowl to stir this batter together, then it will bake to perfection in the oven. The hardest part is waiting for it to bake and cool, because it will make your home smell so good!
Ingredients You’ll Need
It’s best to use finely ground blanched almond flour for this recipe, rather than almond meal (which has brown specks in it), for the fluffiest results. Almond flour already creates a very moist, dense quick bread, so using almond meal will potentially make the loaf a little too wet in the middle.
If you prefer to use butter instead of oil, you can replace the olive oil with melted butter, or try using melted coconut oil, instead. You can also add in some chocolate chips for extra sweetness, or chopped walnuts or pecans, for added texture.
How to Make Almond Flour Banana Bread
1. Prepare the pan.
Preheat the oven to 350ºF0 and prepare a 9-by-5-inch loaf pan by spraying it with cooking spray, then press 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 3 large ripe bananas and mash them with a fork until they look relatively smooth.
2. Mix the batter.
Add the mashed banana to a large mixing bowl, along with the 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 here, 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.
Pour the batter into the prepared pan, and sprinkle on any toppings you like. (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 still uncooked in the middle. (Because this bread is so moist, it takes a little longer to cook than a grain-based recipe.)
4. Cool & enjoy!
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 cool, it’s ready to slice.
Because it’s so moist, be sure to store it 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 it longer. Thawing it overnight in the fridge will help it soften up again before you’re ready to enjoy it again.
Frequently Asked Questions
No. You can’t simply swap almond flour for another flour, because almond flour has a much higher fat content, and isn’t as dense as all-purpose flour. It also is gluten-free, so it won’t bind as easily as regular flour. (Hence, why you need more eggs.)
Yes, you can use a 1/4 teaspoon of baking soda for every egg in this recipe, instead of using the baking powder.
This recipe is not low-carb as written, since it calls for maple syrup and bananas. You can use a sugar-free maple syrup, if you’d like a lower sugar option, but the natural sugar in bananas will not make this a “keto banana bread.”
If you want to use honey as the sweetener, use a little less than what is called for in the recipe. (A 1/4 cup should work.) Honey has a stronger flavor, and you don’t want it to overpower the bananas.
Oddly enough, using a granulated sugar in this recipe makes it more mushy. I absolutely love the flavor of this banana bread when you use 3/4 cup coconut sugar, but the texture will be softer and more mushy with this swap.
If you need an egg-free banana bread, I’ve already got a tested Vegan Almond Flour Banana Bread recipe here on my website. I don’t recommend using flaxseed meal (or flax eggs) as a replacement, because the eggs provide structure in this recipe. In general, beware of making substitutions with gluten-free baking, because it’s not as forgiving as using all-purpose flour.
Need more almond flour recipes? Be sure to try my Almond Flour Chocolate Cake, Almond Flour Muffins, and Almond Flour Brownies or Pancakes.
Almond Flour Banana Bread
- 3 large ripe bananas (about 1 ½ cups mashed)
- 2 cups blanched almond flour
- 3 large eggs
- ⅓ cup maple syrup
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon extra-virgin olive oil
- handful of chocolate chips or walnuts (optional topping)
- Preheat the oven to 350ºF and lightly spray a loaf pan with oil. I also like to line it with parchment paper, so the bread will easily lift out later. Peel the bananas and mash them on a plate.
- Add the mashed banana to a large mixing bowl, along with the almond flour, eggs, maple syrup, salt, baking powder, cinnamon, and olive oil. Stir well, until no lumps remain.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle any optional toppings you like over the loaf, then bake until the top starts to crack and feels firm to the touch in the very center, about 55 to 60 minutes.
- Let the bread cool completely in the pan, then slice and serve. Because this bread is so moist, I recommend storing it in the fridge for the best shelf life, up to 1 week.
If you try this Almond Flour Banana Bread, please leave a comment below letting me know how you like it! I really appreciate your feedback.
Questions and Reviews
I loved it. I added walnuts and it gave the crunchiness I like. I will definitely make it again.
I JUST made this! 10/10 hands down! Megan is just the best! I made it just like it says, did not changed anything. Will be making this a lot!
Another winner! I omitted the oil and it was still perfectly moist and so so delicious. I made muffins and they took about 30 minutes. Made 12 overflowing muffins because I didn’t feel like greasing another pan, but probably could have made 14 or 15 muffins. They aren’t even completely cooled and they are GONE! I can’t wait to get more bananas so I can make this again.
Made this today and it’s so yummy! Easy to make and with ingredients I always have on hand. I followed the recipe exactly and we loved the results. My kiddos helped me devour it. It was great out of the oven and I look forward to tomorrow’s breakfast to do what I love to with leftover banana bread. Toast it, spread a little almond butter on top, drizzle with honey and a sprinkle of salt. Thanks for the great recipe!!
I made it today, it is SO good. You wouldn’t even know it wasn’t traditional banana bread!
This is perfect!! I’m a terrible baker and even I could make this. It’s not too sweet, which is exactly what I was hoping for.
Simple. Easy. Moist. Yummmmm. So good and easy for this mom of 3. Will definitely be making again soon!
Delicious recipe and so easy to follow. My 10 year old niece had no problem making this.
This was the best banana bread recipe I have reviewed. I tried it and it came out well. I like that this is a healthy option.
Thank you for sharing this recipe. I would be interested if you had a recipe for Zucchini Banana bread using almond flour.
This recipe is perfect banana bread goodness. Thank you!
Hi there, in your swap ideas you mention sugar yet there is no sugar in the ingredients list, has this been missed out?
Sorry, I guess I wrote that section oddly. Those first two things listed (honey & coconut sugar) are suggestions on how I’ve tested those ingredients with this recipe, if you don’t have maple syrup on hand. It’s still much better with maple syrup in my opinion, but since I tested it so many ways, I thought I’d share how other sweeteners turn out.
I added a squeeeze of lime juice.
It enhanced the flavour.
Superb recipe and wonderful cake.
Hi! I’ve tried to make this one, it was successful. I want it to be no sugar at all so I omitted honey or maple syrup. It taste fine for me with no sweetener at all. I sprinkled it with flax seed on top. Thank you for this goodness
From Philippines 🇵🇭
P.S I tagged you on Instagram
This banana bread was amazing! My middle son doesn’t usually like banana bread but devoured this bread. Thanks for this delicious gluten free option! We added some chocolate chips. Thank you!
i tried for the first time the Almond flour in the banana bread and i must say it is different but it is tasty!
my husband and i enjoyed it.
Taste was great and bread was super moist! Added walnuts and substituted sugar-free syrup in place of regular maple syrup to cut out a couple carbs. This is now my go to banana bread recipe!
I am always looking for healthy recipes. I am also trying to get into baking since I love to eat and I love to cook. So Thank you very much I am going to try this for a while and see how much I enjoyed it.
I was never a fan of almond flour items but this bread has changed my thoughts. Have made a few times now my son loves it snd my husband told me next
Time double it ! Made it lazy night and it’s already gone ! So moist and flavorful but not to sweet !
Made it today (1/19/22) without the maple syrup – came out PERFECT!!!
Thank you so much for an amazing recipe!!!!
Tried this recipe this morning. While it smelled amazing and was very moist (like, fall apart moist), if you don’t like nuts in your bread, you won’t like this almond flour banana bread. It has a very nutty flavor. Very different texture than any other banana bread I have made before.
Perfectly moist with a crisp crumb. Will 100% make again.
Hi! I am wondering if anyone has made this vegan – with flax instead of eggs? Thank you!
Delicious! Best (and easiest) banana bread recipe I’ve made. Appreciate that it’s still relatively healthy. I added chocolate chips and chopped walnuts but woul definitely be delicious even without. SO moist!
This recipe is sooo good and easy to replicate! I love that it is minimal ingredients, healthy quick breakfast for me and the kids and tastes so delicious!!!
Thank you for creating this recipe!!
This is the 2nd almond flour banana bread recipe I have tried. There is nothing wrong with the recipe. However, for me, the bread is too moist. I may try another alternative flour recipe for banana bread to see if I can find a flour that works better for me.
Am I make this in to muffins?
This recipe is a keeper! I substituted 1:1, almond flour with tiger nut flour and omitted the maple syrup since I was using very ripe bananas. The recipe yielded 9 very full muffins, which I baked for about 18-20 minutes. The muffins were perfectly moist.
Correction to cooking time. I baked the muffins for 28-30 mins! Start to finish took about 1 hour and an additional 45 minute cooling time.
I was concerned because the batter was really wet when I put it in the loaf pan. I baked it a few extra minutes and it turn out very well! Tasty, and the slices have good texture and they have structural integrity. Thank you for all of your testing on this recipe! Will make again.
I wonder if it can be done with frozen bananas. I have like 10 frozen ones in my freezer. Thank you.
Delicious! I will be making this again and again. I used coconut oil instead of the olive oil. I’m also storing it in the refrigerator as suggested.
Great recipe! Trying to stay away from sugar and these did the trick. I’ve been using a lot of almond flour lately and I made muffins instead of a loaf. The only tweak I made was using toddler food bananas. (Just bananas and citric acid.) Great when you don’t have ripe bananas. I used 2 cartons but 3 would have been better. I also added walnuts. Will definitely make again.