Almond Flour Banana Bread

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This Almond Flour Banana Bread has taken me months to perfect (literally!) but it’s finally ready for you. This quick bread is gluten-free and is lightly sweetened with maple syrup, so it’s the perfect nutrient-dense alternative that my kids love. I hope you will, too!

almond flour banana bread sliced on marble

You may be wondering, can I use almond flour instead of all-purpose flour in my favorite banana bread recipe? The answer is 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.

As a result, this recipe requires more eggs, less oil, and much more tweaking than I ever expected! I think I made at least 25 loaves of banana bread over the course of 3 months while trying to get this one “just right.”

So beware of making substitutions!

prepared pan and mashed banana on plate

Ingredients You’ll Need

To make almond flour banana bread, you’ll need just a handful of simple ingredients.

  • Blanched almond flour
  • Ripe bananas
  • Eggs
  • Maple syrup or honey
  • Baking powder
  • Cinnamon
  • Olive oil

It’s best to use finely ground blanched almond flour for this recipe, rather than almond meal (which has brown specks in it) to get 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.

Substitution Notes

As I’ve mentioned, I tested this recipe a lot. I tested it with honey. I tested it with coconut sugar. And because I tested it so many times, I can confidently say that the flavor and texture are best when you use maple syrup.

sliced banana bread and piece on a dark plate

However, if you want to make a swap, here’s what you should know.

Honey. If you want to use honey instead of maple syrup, 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.

Coconut sugar. 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.

Eggs. If you need an egg-free banana bread, I’ve already got a tested Vegan Almond Flour Banana Bread recipe here on my website!

As you may know, I don’t use stevia or other zero calorie alternatives, but I imagine you could leave the sweetener out entirely if you want to here. The bread will simply be less sweet!

almond flour sliced overhead

almond flour sliced overhead
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5 from 10 votes

Almond Flour Banana Bread

This almond flour banana bread is naturally grain-free and gluten-free, made with just a few simple ingredients. I love that it's naturally sweetened with maple syrup!
Course Snack
Cuisine paleo
Keyword almond flour banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 191kcal

Ingredients

  • 3 large ripe bananas (350 grams; 1 1/2 cups mashed)
  • 2 cups blanched almond flour (233 grams)
  • 3 large eggs (162 grams)
  • 1/3 cup maple syrup (104 grams)
  • 1/2 teaspoon fine sea salt (4 grams)
  • 2 teaspoons baking powder (9 grams)
  • 1 teaspoon ground cinnamon (2 grams)
  • 1 tablespoon extra-virgin olive oil (13 grams)

Instructions

  • 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.
    prepared pan and mashed banana on 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.
    almond flour banana bread mixed in bowl
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake until the top starts to crack and feels firm to the touch in the very center, about 50 to 55 minutes.
    banana bread added to loaf pan and baked
  • 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. (I've also left it at room temperature for 24 hours with no issue, if you think you'll eat it quicky.)
    finished banana bread served on a dark plate

Video

Notes

Nutrition information is for 1 of 12 slices. This will vary depending on how thick or thin you slice it, so this is just an estimate and not a guarantee.
I use olive oil in this recipe because it doesn't thicken when it comes into contact with eggs that are cold from the fridge. If you would prefer, you can use coconut oil instead, or you can leave it out if you don't mind a slightly different texture for the bread. (The oil makes it easier to slice, in my opinion.)

Nutrition

Calories: 191kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 114mg | Potassium: 226mg | Fiber: 3g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

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.

Reader Feedback: Which flavor of quick bread should I made next? Which flours do you prefer to use?

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Comments

ELIZABETH Ferro

I loved it. I added walnuts and it gave the crunchiness I like. I will definitely make it again.

Danya

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!

C

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.

Trish nordstrom

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!!

Rachel

I made it today, it is SO good. You wouldn’t even know it wasn’t traditional banana bread!

Judy g

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.

Jen B

Simple. Easy. Moist. Yummmmm. So good and easy for this mom of 3. Will definitely be making again soon!

JOANNA

Delicious recipe and so easy to follow. My 10 year old niece had no problem making this.

Janice Hubbard

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.

Nikki

This recipe is perfect banana bread goodness. Thank you!

CHRISTINE WATERS

Hi there, in your swap ideas you mention sugar yet there is no sugar in the ingredients list, has this been missed out?
Thank you

    Megan Gilmore

    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.

Nin

I added a squeeeze of lime juice.
It enhanced the flavour.
Superb recipe and wonderful cake.

Liza

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

Lisa

Yum!

Diana

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!

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