This Almond Flour Banana Bread is a moist, naturally sweet, and gluten-free alternative to traditional banana bread. Made with ripe bananas, almond flour, and a touch of honey or maple syrup, this bread is perfect for a healthy breakfast, snack, or dessert. It’s soft, slightly nutty, and packed with flavor—all without any refined flour!
Why You’ll Love This Recipe
- Gluten-Free & Grain-Free – Made with almond flour for a wholesome, wheat-free treat.
- Naturally Sweetened – Uses ripe bananas and honey or maple syrup instead of refined sugar.
- Moist & Tender – Almond flour keeps it soft and rich in texture.
- Easy to Make – Simple ingredients and one-bowl preparation.
- Great for Meal Prep – Stays fresh for days and freezes well for later!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Almond flour (blanched for a finer texture)
- Ripe bananas (mashed)
- Eggs
- Honey or maple syrup
- Baking soda
- Cinnamon
- Vanilla extract
- Salt
- Optional mix-ins: chocolate chips, walnuts, or pecans
Directions
- Preheat Oven – Set to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mash Bananas – In a large bowl, mash the bananas until smooth.
- Mix Wet Ingredients – Stir in eggs, honey (or maple syrup), and vanilla extract.
- Add Dry Ingredients – Fold in almond flour, baking soda, cinnamon, and salt until combined.
- Add Mix-Ins (Optional) – Gently fold in chocolate chips or nuts if using.
- Bake – Pour the batter into the prepared loaf pan and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Servings and Timing
- Servings: 10 slices
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Chocolate Chip Banana Bread – Fold in ½ cup of dark chocolate chips.
- Nutty Banana Bread – Add ½ cup of chopped walnuts or pecans.
- Coconut Banana Bread – Stir in shredded coconut for extra texture.
- Dairy-Free Option – This recipe is naturally dairy-free!
- Lower-Carb Version – Reduce the bananas to 2 and use a low-carb sweetener like monk fruit.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezing: Slice and freeze in a sealed bag for up to 3 months. Thaw at room temperature.
- Reheating: Toast a slice in the oven or microwave for a few seconds.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs more liquid, so it’s not a direct substitute.
How do I make this banana bread fluffier?
Use room-temperature eggs and don’t overmix the batter.
Can I add protein powder?
Yes! Add ¼ cup of protein powder and reduce the almond flour slightly.
Why is my banana bread dense?
Almond flour creates a denser texture; make sure to use finely ground almond flour for the best results.
Can I use baking powder instead of baking soda?
Yes, use 1½ teaspoons of baking powder in place of baking soda.
Is this banana bread keto-friendly?
No, but you can reduce the bananas and use a sugar-free sweetener to make it lower in carbs.
Can I make this in muffin form?
Yes! Bake in a muffin tin at 350°F for 20-25 minutes.
Do I need to add xanthan gum?
No, almond flour works fine without it.
Can I use frozen bananas?
Yes! Thaw and drain excess liquid before mashing.
What’s the best way to serve this banana bread?
Enjoy it plain, spread with nut butter, or drizzle with honey for extra sweetness.
Conclusion
This Almond Flour Banana Bread is a delicious, healthier alternative to traditional banana bread. It’s moist, naturally sweet, and perfect for breakfast or a snack. Whether you enjoy it fresh out of the oven or toasted with a spread of almond butter, this gluten-free treat is sure to become a favorite. Try it today and enjoy every bite!
Print
Almond Flour Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
This Almond Flour Banana Bread is soft, moist, and naturally gluten-free, with a slightly nutty flavor and the perfect amount of sweetness. It’s made with wholesome ingredients and no refined sugar, making it a healthy and delicious option for breakfast or a snack!
Ingredients
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, maple syrup (or honey), and vanilla extract until smooth.
- Mix Dry Ingredients: In another bowl, whisk together almond flour, baking soda, cinnamon, and salt.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. If using, fold in chopped nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, add 2 tablespoons of Greek yogurt or coconut oil.
- Make it nut-free by using oat flour instead of almond flour.
- Storage: Store at room temperature for 3 days, refrigerate for 5 days, or freeze for up to 3 months.