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!
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!
Ingredients You’ll Need
To make almond flour banana bread, you’ll need just a handful of simple ingredients.
- Blanched almond flour
- Ripe bananas
- Maple syrup or honey
- Baking powder
- 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.
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.
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 Banana Bread
- 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)
- 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. Bake until the top starts to crack and feels firm to the touch in the very center, about 50 to 55 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. (I've also left it at room temperature for 24 hours with no issue, if you think you'll eat it quicky.)
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?