Moist Almond Flour Banana Bread with Oil

With a moist texture and soft crumb, my homemade recipe for banana bread baked with almond flour is the best-ever and incredibly easy to make at home in your own kitchen. Made without dairy, we use oil instead (coconut oil, avocado oil, or vegetable oil all work well) to achieve a wonderfully moist loaf that isn’t dense or heavy.

Best Banana Bread Made With Almond Flour – Not Dense!

Don’t throw away those ripe bananas! Using overripe bananas is one of my favorite tips for gluten-free baking success. Mashed ripe bananas provides a boost of moisture, a nice sweet taste, and are an excellent way to avoid food waste!

Developing an almond flour banana bread rounds out my delicious collection gluten-free banana bread recipes. To make a fluffy banana bread recipe with oil, I used some of the same easy baking tricks from my other highly-reviewed homemade almond flour recipes.

When making a classic, homemade banana loaf, the ratio of liquids to dry ingredients are key for a recipe’s success. The same holds true for almond flour banana bread, but not in the same way. Too little flour and the loaf will be dense and sunken, too much and it will be dry and crumbly.

To make this recipe a success, I drew on the magic formula from 5-star almond flour pumpkin muffins and homemade apple cake made with almond flour. Almond flour naturally has a lot of moisture so we have to go at it a little differently. Since we’re also adding mashed bananas, it’s best to cut back on the remaining liquids.

Therefore, only a small amount of oil is required, ¼ cup. This recipe works with any type of oil – coconut, avocado, canola, olive oil – it’s up to you.

Using three large eggs helps bind all the ingredients together, while the just right amount of almond flour builds up the bulk so the loaf bakes fully rounded, fluffy, and slices into a perfect dairy-free, grain-free, and gluten-free breakfast or snack.

I made this last night and it came out perfect. I added some chopped walnuts and butterscotch pieces for an added touch. This recipe is a win win. You should make 2 loaves, because one will disappear quickly. Thank you, Melissa.

—Karen

Ingredient Tid Bits

Since the ingredients are simple and commonly stocked, you can enjoy this bread 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 or wet crumb.
• 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. If you’re wondering how much exactly to add, I encourage you to read through the comments below for our community’s take on the recipe.
• Almond flour – Use unblanched almond flour, rather than almond meal.

Let’s Make This Together!

This easy 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. Easy peasy.

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

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa