Vegan Almond Flour Banana Bread

In my early days of blogging, I didn’t know much about writing recipes. In most cases, my recipes came about simply from my own desire to eat something– for instance, this vegan almond flour banana bread.

slices of almond flour banana bread from a loaf

My old recipe desperately needed an update, because I’m pretty sure when I originally posted it, I had only tested the recipe once. That’s how it worked when I first started this blog. I would suddenly have a craving to eat something, so I’d try to make a healthier version of it, and if it turned out tasting half-way decent I would post it here on the website.

That formula worked well for me in many cases, because some of my recipes are just too easy to mess up, but with baked goods (and particularly with egg-free paleo recipes) a lot more experimentation is needed to create something that has a taste and texture good enough to serve to the masses. So, while my original recipe still tastes amazing, the texture definitely left something to be desired. It’s pretty moist and gooey in the middle! Which isn’t surprising, since it’s nearly impossible to get an egg-free almond flour bread to rise like a normal loaf. I didn’t have a problem eating it that way myself, but it’s probably not something you’d want to serve to company.

That’s why I recently started playing around with this recipe again, this time using arrowroot starch as the binder instead of chia eggs. It took me eight(!!) attempts to get it right, but I’m so happy with the final result. I actually think it’s easier and tastier than the original.

butter spread onto a slice of almond flour banana bread

Tweaking this recipe so many times also gave me the opportunity to make it with FROZEN bananas, once my stash of fresh ripe ones ran out. Umm… why didn’t I ever try this before?! I almost always have overripe bananas stashed in my freezer for smoothies, but they are especially convenient for this banana bread, too. The results are almost identical using fresh banana compared to frozen ones that have been thawed, so feel free to use whichever is most convenient for you. No more waiting days and days for bananas to ripen on the counter if you don’t want to!

This recipe is lower in sugar than traditional banana breads and also happens to be oil-free, while still being super moist and delicious. I can’t stop eating it over here, so I hope you will enjoy it as well.

Vegan Almond Flour Banana Bread
Makes one 9-inch by 5-inch loaf pan

Ingredients:

3 very ripe bananas (fresh or thawed from frozen)
2 1/2 cups almond meal/flour
1/2 cup arrowroot starch
1/2 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 tablespoon apple cider vinegar

Directions:

Preheat the oven to 350ºF and line a loaf pan with parchment paper. In a large bowl, use a fork to mash the bananas well– you should have a little over 1 cup of mashed banana. (Note: if using bananas that were previously frozen, do not drain the liquid from them when they thaw– that moisture is important to the overall texture of this bread.)

To the mashed bananas, add in the almond meal, arrowroot, coconut sugar, baking soda, salt, vanilla, and cinnamon and stir until a relatively smooth batter is formed. Stir in the vinegar last, so that it can react with the baking soda, then immediately pour the batter into the lined pan. Smooth the top with a spatula then bake at 350ºF until the top of the loaf has begun to rise and crack, feeling firm to the touch, about 45 minutes. All the loaf to cool completely before cutting.

As with most eggless bread recipes, it’s not unusual for the center of the loaf to fall or sink a bit, but the entire loaf should be cooked throughout and have a bread-like texture. (Definitely a step up from my previous vegan & paleo banana bread!) Store the leftover bread in an airtight container on the counter for up to 3 days, or in the fridge for up to 10 days.

slice of almond flour banana bread with butter on top

4.67 from 21 votes
Print
Vegan Almond Flour Banana Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
A vegan and paleo banana bread made with almond flour and coconut sugar. It's surprisingly moist, and oil-free!
Course: Snack
Servings: 12 slices
Calories: 212 kcal
Author: Detoxinista.com
Ingredients
Instructions
  1. Preheat the oven to 350ºF and line a loaf pan with parchment paper. In a large bowl, use a fork to mash the bananas well-- you should have a little over 1 cup of mashed banana. (Note: if using bananas that were previously frozen, do not drain the liquid from them when they thaw-- that moisture is important to the overall texture of this bread.)
  2. To the mashed bananas, add in the almond meal, arrowroot, coconut sugar, baking soda, salt, vanilla, and cinnamon and stir until a relatively smooth batter is formed.
  3. Stir in the vinegar last, so that it can react with the baking soda, then immediately pour the batter into the lined pan. Smooth the top with a spatula then bake at 350ºF until the top of the loaf has begun to rise and crack, feeling firm to the touch, about 45 minutes. All the loaf to cool completely before cutting.
Recipe Notes

As with most eggless bread recipes, it's not unusual for the center of the loaf to fall or sink a bit, but the entire loaf should be cooked throughout and have a bread-like texture. (Definitely a step up from my previous vegan & paleo banana bread!) Store the leftover bread in an airtight container on the counter for up to 3 days, or in the fridge for up to 10 days.

Note: As always, please let us know if you try any substitutions in the comments below. It took me eight attempts to get it right with these ingredients, so I’m a bit burnt-out on banana bread at the moment and won’t be trying other flours for a while! I do have a nut-free vegan banana bread recipe in my first cookbook, Everyday Detox, if you need a nut-free alternative.

Reader Feedback: Have you ever tried using frozen bananas in other baked goods? I feel like this has opened up a whole new world for me!

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Comments

Nely

I just made and it is delicious! However I would like to know whether I can substitute almond flour for the coconut flour. Thank you!!!

Jacqie Muscha

Finally an almond flour quick bread that isn’t soggy or too moist in the middle. And doesn’t use coconut flour. Thank you! It was delicious. I added 1/2 cup mini chocolate chips just for fun. Sliced it right out of the oven and put butter on top. Fantastic. Your website is fantastic, by the way. So impressed. Wish I discovered it sooner. Just bought both your books. Ingenious recipes, tips and tricks. I look forward to your posts each week.

    Megan Gilmore

    Thank you so much! Glad you’re enjoying the recipes, and I hope you love the cookbooks. 🙂

Iwona

Hi Megan! Just tried this as written (no substitutions) except I omitted the coconut sugar. The batter was extremely dry! Consistency was like playdoh, not at all “pourable.” I had to work it with my hands and ended up adding another banana to moisten. The dryness made it was very hard to add the baking soda and eventually the vinegar, which both had to be kneaded in because there’s no way I could have stirred anything. Was almost impossible to evenly distribute them in this manner. I considered adding almond milk but wanted to try and follow the recipe as closely as possible, so I skipped it.

I baked for 50 minutes at 350 f. There was no way for me the gauge the “done-ness” according to the recipe given the consistency of my batter, which never settled the way liquid would have but sort of baked as a hardened loaf of dough-waves. I stuck in a knife and it was still wet in the center with a pasty consistency, took out the bread anyway because I thought it might firm up while cooling.

Results: after cooling, it was very tasty, but unevenly baked and at some interior parts very paste-like. I suspect that perhaps my flour was too finely ground (it’s super powdery) and maybe it ended up being too much because more of such a fine flour can be packed into 2.5 cups. (I did think it was quite a bit of flour as I was adding it to the bowl and got a little worried!) Or maybe it just absorbed too much liquid?

Any idea what went wrong? I definitely want to try again! Thank you 🙂

    Megan Gilmore

    My guess would be either your bananas were not ripe enough, and therefore didn’t contribute enough “liquid” to the recipe, or that you’re right in guessing that your almond flour was too finely ground. Almond flour based recipes aren’t always pourable like traditional cake batter, but you should be able to stir the batter easily with a spatula. I’m glad it was still tasty for you!

Gabi

Definitely making this, just need to buy bananas hehe. Wondering if it works with apples instead since I have tons of it right now. Thanks!

Helen

Hi Megan! My banana bread came out super gummy and wet inside. The outside was delicious. I sifted my ingredients before measuring. I also wonder how accurate my oven temp is. Do you think either of those things could have affected my results? Any advice? TIA!

Brenda

Me and a friend of mine made this recipe today with 100 grams of dates instead of coconut sugar, and 50 grams of walnuts added to the batter. It tasted amazing with some peanut butter on top!! Thank you so much for the great recipe! 😀
Love from The Netherlands,

Nikki Riley

Hi Megan,
My bread came out so good. OMG!! II love it, I have tried many recepies before and this is by far the best. I tweaked it a bit, but overall I love it.

Thank you.

Nikki Riley

Sorry I forgot to rate it.

Jessica

I’m looking for a good basic grain free vegan recipe that I can interchange for banana, pumpkin, or zucchini. This one looks promising. Ever try it with the other options? It’s so hard to find grain free recipes that are egg free! Egg allergies are no fun 🙁

    Megan Gilmore

    I haven’t tried those other options yet, but I want to! Zucchini will probably be next with all of the summer produce available. Let me know if you try it first and how it goes!

Tally

Can i substitute corn starch for the arrowroot? I’m not as concerned with corn-based products.

    Megan Gilmore

    I haven’t tried that modification, so I can’t say for sure, but I would imagine corn starch would work similarly. Let us know if you try it!

Laura

This is a great recipe! Even my husband loved it and hes not a fan of banana breads. I substituted the arrowroot starch with corn starch and it was still great. Thank you!

    Megan Gilmore

    I’m so glad to hear that! Thanks for letting us know that corn starch worked, too.

Kelly warner

Do you think it would be ok to use coconut flour?

Bonnie

I don’t use apple cider vinegar much. Can i substitute rice vinegar?

Grams

If eggs are OK in my diet?
Do you think it would be OK to add 1 or 2 eggs, so this won’t be as dense?
Should I just add with no other change?
or add/subtract/adjust something else?
Thanks!

Laura

Followed the direction precisely and it turned out rockhard/almost burnt on the outside and a complete dough ball on the inside, the flavor was delicious though.

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