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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.
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.
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.
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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.
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
Instructions
- 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.
Notes
Nutrition
Per Serving: Calories: 212, Fat: 12g, Carbohydrates: 25g, Fiber: 4g, Protein: 5g
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.
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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!
Sadly this recipe was awful! Did not cook through at all and was very mushy.
I usually love this website’s recipes – but it this one!
This was great and will definitely make it again. I added walnuts on top, before baking, and it came out perfectly. Than you!
Made this today, it was perfect and delicious!!! Love it that it is vegan and GF!
Could I use a cake pan instead of loaf? I’ve made this recipe numerous times as is and it’s SO delicious. Was hoping to convert it to a cake form for my daughter’s birthday.
OK!! 😍😍 I made this for a friend who cannot have dairy, grains, carbs, gluten, and sugar. I used frozen bananas WITH all the liquid!!! 🙂 I also added pumpkin seeds (pepita’s), and used granulated allulose sweetner. (The brand I use is wholesome) finely ground up walnuts. I added a lot of each. I also quadrupled the amount of cinnamon and liberally sprinkled ground cloves on top before they went in the oven. I did not taste this as it was made for a friend. They were raving about it and asked me when I can make more. This was last night and I tripled the recipe. I highly recommend the pumpkin seeds and walnuts if you can do nuts. Apparently it was DELICIOUS!!!
I’m shocked at how good this is. My family ate the entire loaf in a day. Definitely doesn’t taste as healthy as it is
I made this and it’s nice. Good consistency. I did add some coconut flour as well as the ground almonds. I also added a little coconut milk and one egg. I used regular sugar and I only had 2 small bananas in the house. All in all it was gorgeous! I put some pecans on the top too!
Would recommend. Thanks!
Thank you so much for creating this! I was in search of a recipe that was vegan, healthy and delicious and this checked all boxes. The inky thing I did differently was substitute arrowroot starch for corn starch….well because I didn’t have any lol. But it came out so moist! Thanks again!
Can coconut oil be used in this recipe since it is so dry?
Thank you thank you Megan for this recipe! I chose it as the one to try for my first time baking in over ten years, and it was perfect.
Having intolerances to wheat, dairy, processed sugar etc, I’d given up on baking until a few weeks. Well I’ve now made this banana bread 3 times in 3 weeks! (I keep begging the bananas to ripen faster)
Each time was a huge success. Slightly different depending on how over ripe or large the bananas are. And for my last batch made yesterday the bananas were super ripe (almost all black) and huge, so the bread was EVEN more moist, kind of like a bread pudding. Which I also love.
The second batch I felt the bananas were too small so randomly added some dried but moist figs. Different taste but still yummy.
The first batch was hands down the best. I couldn’t believe the smell and taste. Literally heaven. No exaggeration.
In my excitement and joy, I stupidly gave some to my neighbour and friends who all adored it as well. And I am now inundated with repeat orders!
I’m gonna have to fib and pretend I haven’t made this last batch so I can finally have it all to myself 😉
Forgot to mention that none of my friends are vegan or veggie and they all simply loved it.
Also if anyone is thinking of making any major changes or substitutes to the recipe.. please don’t bother, it’s perfect.
I simply sprinkle some dessicated coconut and a few walnuts on the top before baking, as I like the texture and taste for the crust. But for the bread itself, leave it alone! No need for eggs etc. Just wait until you have all the correct ingredients.
Megan hit a hole in one with this. No need to alter. 👍