Easy Almond Flour Banana Bread (Perfected Recipe!)

Enjoy a classic banana bread flavor with this easy quick bread recipe! One bowl almond flour banana bread comes together in minutes to make a gluten-free, dairy-free, and grain-free healthy snack enjoyed by all!

best banana bread made with almond flour

Don’t throw away those ripe bananas! Overripe bananas are perfect for gluten-free baking and can be used in many recipes, such as gluten-free banana bread, banana filling, and almond flour pancakes.

Since our baking community loves these almond flour banana muffins so much, the recipe was adapted to make a fluffy, sliceable loaf perfect for snacking or gluten-free breakfasts. It comes together in one bowl, with no special equipment or ingredients required!

To make this recipe completely from scratch, you can even whip up a batch of this fluffy homemade almond flour before you start. It takes only 1 ingredient and 5 minutes!

Ingredient Notes

Since the ingredients are simple and commonly stocked, you can enjoy banana bread using almond flour whenever the fancy strikes! Store almond flour in your fridge or freezer to stay fresh and always have on hand.

• Ripe bananas – Since bananas’ sizes vary, measuring the mashed bananas yields the best results. Almond flour contains a lot of moisture, as do bananas, so adding too much will yield a mushy texture.
• Oil – Use vegetable oil, coconut oil, avocado, or grapeseed oil
• Brown Sugar – Alternative sweeteners may be used, such as honey, maple syrup or sugar free substitutes. See below for suggested adaptations for a keto, low carb, paleo, or low sugar recipe.
• Almond flour – Use unblanched almond flour, rather than almond meal.

how to make almond flour banana bread

This easy, moist gluten free banana bread made with almond flour can be whipped up in one bowl with no special equipment required. If you don’t have a potato masher to mash the bananas, just use a fork

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a large mixing bowl mash the bananas. Add the wet ingredients – eggs, oil, sugar, and pure vanilla extract. Whisk to combine.
2. To the mixture add the dry ingredients – almond flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. If adding any mix-ins, such as nuts, chocolate chips, or blueberries stir those in.
3. Pour the batter into a greased loaf pan. To make sure the bread releases easily, I line the bottom with a cut-to-size piece of wax or parchment paper.
4. Bake at 350ºF oven for 55-60 minutes, or until the top is fully set. Cool in the pan for 5 minutes before turning onto a wire rack to cool completely.

best almond flour to use

When making this bread recipe, use unblanched almond flour. Almond meal is coarser ground and can be heavier than blanched almond flour so it would weigh the muffins down.

If you often make gluten-free recipes with almond flour, avoid swapping out other flours unless it specifically says to do so in the recipe. It is made from ground nuts and contains more moisture than other flours.

Substituting other flours, such as wheat flour or coconut flour, in almond flour bread recipes will throw off the ingredient ratios.

using different sweeteners

Similar to almond flour pie crust, this gluten-free banana bread made with almond flour is easily adaptable to a keto / low carb, paleo, low sugar, or unrefined sugar recipe with these simple modifications.

Keto / low carb / sugar-free

For banana bread lower in carbs, replace the brown sugar with a sugar free substitute, such as 1/2 cup monk fruit sweetener. Since bananas contain higher carbohydrates, the bread will not be as low carb as almond flour zucchini bread, but sill contain less carbs than a traditional banana bread recipes.

Paleo / unrefined sugar

Generally a paleo diet avoids sugars and sweeteners. If they are used, it’s best to opt for unrefined sugars. Luckily bananas contains natural sweetness on its own, so replace the brown sugar with 1/4-1/3 cup pure maple syrup, honey, or coconut sugar.

add-ins and modifications

This quick bread is perfect for mix-ins! Have a sweet tooth? Add some chocolate chips! In the mood for a salty crunch, add some chopped nuts.

• White or dark chocolate chips – 1 cup
• Fresh blueberries – 1 cup
• Chopped walnuts, almonds, or pecans – 1/2 cup
• Dried cranberries – 1 cup
• Shredded coconut – 1/2 cup
• Butterscotch chips – 1 cup (read label to make sure they are gluten free)
• Creamy peanut butter or almond butter– 1/2 cup
• Flaxseed -1/4 cup flaxseed meal
• Spices – 1/4 teaspoon nutmeg, allspice, or ground cloves

storing and freezing

Once the bread has completely cooled, wrap it in aluminum foil and store at room temperature up to 3 days. Avoid covering in plastic wrap because it will trap in moisture, making the bread soggy.

To freeze, wrap securely and then place in a ziplock freezer bag. Freeze up to 3 months. Alternatively, slice the bread first, before freezing, to pull out slices as needed.

expert tips

• For the best dome shape, use an 8X4 inch loaf pan. If you don’t have an 8X4 pan, use a 9X5 pan, but set the timer and check your bread 10 minutes sooner.
• Measure the mashed bananas for best results. Through testing the recipe, I found varying sized bananas drastically yields different amounts. One cup mashed bananas equals about 2 medium, but it’s always best to measure before adding.
• For a crunchy sugar coating, sprinkle turbinado sugar on top before baking.
• Error on the side of slightly overbaking, not necessarily when toothpick comes out clean. This will ensure all the excess moisture has evaporated and your bread is cooked through.

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