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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!
OMG I made this the other day and it really is so good. Like others I subbed tapioca starch for arrowroot which worked perfectly. I also only used 1/4 cup of coconut sugar and I thought it was still sweet enough. I could eat the whole loaf and have made myself have a couple pieces each day. Will be making this again…. it’s a perfect snack, breakfast, or even treat.
Can I substitute rice malt syrup for the coconut sugar and if so is it measure for measure?
Thanks
That’s tricky, because you’d be replacing a liquid sweetener for a dry one– which could affect the overall texture of your bread. I’m sure the flavor will be fine, but you might have to experiment a few times to get the texture right! Please let us know if you try it.
Just made this yesterday, it’s absolutely wonderful! Best banana bread I’ve had in 4 years. The only change I made is I left the cinnamon out for personal preference. My oven runs a little cooler I think, so it was a bit under cooked but still most and delish almost like a cake.
Thank you!
My Brad did not turn out like your beautifully photographed version. I followed the recipe exactl as stated, but this one was very dark, small, and half the size as your photo.
I’m sorry to hear that! Did it taste good? It might be difficult to tell in the photos, but if you look closely you’ll see that my bread isn’t very tall– it probably only rises to 1/2 or 3/4 of the way up the pan, so it’s not as big as a traditional loaf. If you were to fill it anymore, I’d be worried about the center not getting cooked through. Other than that, I’d just make sure your baking soda is fresh so that it will react with the vinegar and rise to give it some lift!
What would be an appropriate amount of eggs to try and sub?
Do you mean instead of the arrowroot? I tried this recipe as muffins using 2 eggs instead of the arrowroot, but it was a little too moist for my taste– I think next time I’d either increase the almond flour or try it with only 1 egg. Please let us know if you have any luck!
WOW, I made this last night and it is great. Thought the frozen bananas were a little off-putting once thawed but read your note about not getting rid of the liquid. Was more than 1 1/2 cups but used them anyway. Also had to make almond flour as didn’t have any and there were pieces of nuts left in the meal. Just added to the bread! Used a cup of oatmeal flour as didn’t have enough almonds. I am so impressed with this recipe. Will certainly make this often. Thanks for the great post.
Yes, thawed bananas look SO GROSS with all that liquid! Ha! Glad you enjoyed the recipe. 🙂
Is corn starch an acceptable replacement for arrowroot starch?
I haven’t tried that, but I would guess so? Let us know if you try it!
Hi, Just to let you know I have tried corn starch, as arrowroot is so hard to find where I live, and it worked just fine. This banana bread recipe is outstanding. Love it!
Megan,
Could I substitute tapioca starch for the arrowroot?
Very excited for your cookbook release! Already pre-ordered!
Yes, a reader on Facebook mentioned that it worked for them!
I use an egg substitute made of seaweed and it works perfectly! Also probably gives some valuable nutrition. I’ve also used guar gum which again works, gives quite a firm texture.
Started mashing my bananas and realized I was short on almond flour. I ended up subbing a scant 1 c sprouted wheat and a scant 1/2 cup buckwheat…the batter seemed a bit dry with these subs so I also added 1/4 c almond milk. Turned out to be a delicious hearty bread!! Thank you for the recipe :).