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.

Prep Time 5

Cook Time 55

Total Time 1

Servings

Author Melissa Erdelac

Ingredients

1 cup (251 g) mashed bananas about 2 small-medium bananas
3 large eggs
½ cup (125 g) packed brown sugar see recipe notes for alternative sweeteners
¼ cup (53 g) oil vegetable, coconut, avocado, or grapesee
1 teaspoon vanilla extract
3 ¼ cup (323 g) blanched almond flour
¼ cup (34 g) cornstarch or tapioca starch or coconut flour *see recipe notes
½ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions

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 mashed bananas, 3 large eggs, ½ cup packed brown sugar, ¼ cup oil, 1 teaspoon vanilla extract
To the mixture add the almond flour, cornstarch (or alternative) 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 ¼ cup 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.

Notes

Added Cornstarch

I recently retested the recipe adding cornstarch to the dry ingredients to help absorb the denser texture of almond flour. I really liked the results, so added it to the recipe. An equal amount of tapioca starch or coconut flour can be swapped out with the cornstarch. Alternatively, you can use all almond flour, but use 3 1/3 cups total.

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.
If swapping out an alternative sugar, it should be in granulated form in a 1-to-1 ratio, such as coconut sugar, date sugar, or monk fruit.

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.

Nutrition