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.
Preheat oven to 350°F. Liberally grease a 8X4 inch loaf pan. To release easily, cut a piece of wax or parchment paper to size and place on the bottom of the pan.
In a large bowl, mash the bananas. Add the eggs, sugar, oil, and vanilla extract. Whisk to combine.
1 cup (260 g) mashed bananas, 3 large eggs, ½ cup (117 g) packed brown sugar, ¼ cup (53 g) oil, 1 teaspoon vanilla extract
To the mixture add the almond flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. If adding any mix-ins, such as nuts, chocolate chips, or blueberries gently stir those in.
3 ⅓ cups (307 g) blanched almond flour, ½ teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until the top in fully set and golden brown. Cool in the pan for 5 minutes before turning onto a rack to cool completely.
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Notes
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.
Sugar Substitutes
For banana bread lower in carbs, replace the brown sugar with a sugar free substitute, such as 1/2 cup monk fruit sweetener. 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
Storing / 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.