Why You’ll Love Almond Flour Banana Bread Recipe
This almond flour banana bread is incredibly moist and tender—and hardly anyone will guess it’s gluten‑free and refined sugar‑free. The recipe uses simple, wholesome ingredients you likely already have on hand, and it requires only one bowl, making cleanup a breeze. Plus, the natural sweetness from ripe bananas and maple syrup (or your favorite sweetener) means you don’t need refined sugar for great flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium‑large very ripe bananas (about 1 cup mashed)
3 large eggs
1/4 cup sweetener (maple syrup, honey, or alternative)
1/4 cup mild oil (avocado, light olive, or melted coconut)
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 cups almond flour (not almond meal)
Cooking spray
Directions
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Preheat the oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper or grease it, spraying just the bottom and lower inch.
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In a large mixing bowl, mash the bananas thoroughly. Add the eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder, and salt. Whisk until well combined.
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Add the almond flour and stir gently with a spatula until the batter comes together.
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Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Servings and timing
Servings: About 10 slices
Prep time: Approx. 10 minutes
Bake time: Approx. 50 minutes
Total time: Around 1 hour
Variations
• Add up to 1/2 cup chocolate chips or chopped nuts for extra texture and flavor.
• Try blueberries or other berries lightly dusted in almond flour to prevent sinking.
• Swap cinnamon for nutmeg or pumpkin pie spice for a different warm flavor profile.
• Make mini loaves—bake for about 30 minutes and check for doneness.
• For a vegan version, use chia “eggs” instead of regular eggs (note the texture may be denser).
Storage/Reheating
Room temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep in the fridge for up to an additional 3 days.
Freezer: Freeze unsliced in a freezer bag for up to 3 months. Thaw on the counter before serving.
Reheating: Warm slices gently in a toaster or microwave for a few seconds to bring back that freshly baked feel.
FAQs
What makes this banana bread gluten‑free?
This recipe uses almond flour instead of wheat flour, making it naturally gluten‑free.
Can I use almond meal instead of almond flour?
Almond meal can be used, but it will result in a denser texture than fine almond flour.
How ripe should the bananas be?
Very ripe bananas with plenty of brown spots are best for sweetness and moisture.
Can I substitute the sweetener?
Yes—maple syrup, honey, or a sugar‑free alternative all work.
Why didn’t my bread rise?
Measuring ingredients accurately and using a metal loaf pan helps ensure proper rise. Too much moisture or under‑measured almond flour can affect the texture.
Can I add mix‑ins like nuts or chocolate?
Yes—add up to 1/2 cup of your favorite mix‑ins for extra flavor.
Is this recipe dairy‑free?
Yes, when using a dairy‑free oil and no butter, this bread is dairy‑free.
Can I make mini loaves or muffins?
Yes—adjust bake time accordingly, typically shorter for smaller sizes.
How should I slice the bread?
Use a serrated knife to prevent the bread from crumbling.
What’s the best way to store leftover banana bread?
Keep it airtight at room temperature or freeze unsliced for longer storage.
Conclusion
This Almond Flour Banana Bread is a delicious, wholesome twist on classic banana bread that’s naturally sweet, gluten‑free, and easy to make. With simple ingredients and straightforward steps, it’s perfect for both novice and experienced bakers. Whether you enjoy it fresh from the oven or warmed up later, it’s sure to become a favorite in your recipe collection.
