Almond Flour Banana Bread Recipe

If you’ve been hunting for a moist, flavorful banana bread that’s not only gluten-free but also packed with wholesome ingredients, you’re in for a treat. This Almond Flour Banana Bread Recipe is one of those gems that I absolutely love because it manages to be tender, slightly sweet, and wonderfully satisfying—all while using almond flour as its star ingredient. Whether you want something perfect for breakfast, an afternoon snack, or a cozy treat with your coffee, this recipe has you covered. I’m excited to share every step of how I make this bread turn out beautifully every single time.

this …

Ingredients You’ll Need

Getting the ingredients right is half the battle won in baking, and for this Almond Flour Banana Bread Recipe, I’ve found sticking to quality, simple ingredients really shines through. Using almond flour—not almond meal—is key to the texture, and ripe bananas with spots are your best friends here.

• Very ripe bananas: The browner the better! They add natural sweetness and moisture.
• Eggs: They give structure and richness to your bread.
• Sweetener (maple syrup): I love using pure maple syrup for its depth of flavor, but feel free to swap with honey or monkfruit.
• Mild oil (avocado oil): Keeps it moist without overpowering—plus, it’s super healthy.
• Vanilla extract: Just a teaspoon makes the flavors pop beautifully.
• Cinnamon: Adds a warm, cozy note that pairs perfectly with bananas.
• Baking soda and baking powder: Both work together to help the bread rise nicely.
• Salt: Balances the sweetness and enhances flavor.
• Almond flour: Must be almond flour, not almond meal, for the best texture.
• Cooking spray: I use a Misto sprayer to lightly grease the pan without overdoing it.

Variations

I love how flexible this Almond Flour Banana Bread Recipe is. Over time, I’ve played around with different variations depending on what’s in my pantry or my mood, and you’ll find it adapts beautifully. Don’t be afraid to make it your own!

• Vegan Version: I swapped eggs for chia eggs (1 tablespoon chia seeds soaked in 3 tablespoons water) once, which made it a bit denser but still had great flavor.
• Sweetener Swaps: If you want it less sweet, reduce sweetener or use a zero-calorie option like monkfruit; it still bakes beautifully.
• Add-ins: Try folding in chopped nuts, dark chocolate chips, or dried fruit for extra texture and layers of flavor.
• Spices: Mix things up by adding nutmeg or ginger for a different aromatic touch.

How to Make Almond Flour Banana Bread Recipe

Step 1: Prep Your Pan and Preheat the Oven

First things first, set your oven to 350°F (175°C). I like to use a metal 9×5-inch loaf pan here—ceramic works but you’ll notice better rise and texture with metal. Line the pan with parchment paper or spray the bottom and lower inch with cooking spray. This prevents sticking but keeps the sides slightly caramelized, giving a nicer crust.

Step 2: Mash the Bananas and Mix Wet Ingredients

Grab those beautifully ripe bananas and mash them well with a fork or potato masher. You want about a cup of mashed banana for this recipe. Then, whisk in your eggs, maple syrup (or preferred sweetener), avocado oil, and vanilla extract. Adding cinnamon, baking soda, baking powder, and salt at this stage lets the flavors meld before the almond flour goes in.

Step 3: Gently Fold in the Almond Flour

This is the moment where you need to be careful. Almond flour is delicate and can easily become dense if overworked. Using a spatula, gently fold the almond flour into the mixture just until combined. You want everything well incorporated but no heavy stirring that can make the bread too compact.

Step 4: Bake and Cool

Pour your batter into the prepared pan and pop it in the oven. Bake for about 50 minutes, but start checking around 45 minutes by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step helps the bread firm up and slice neatly—trust me, using a sharp serrated knife here makes slicing a breeze and keeps your slices intact.

How to Serve Almond Flour Banana Bread Recipe

Garnishes

For me, a simple spread of creamy almond butter or a swipe of grass-fed butter on a warm slice is irresistible. I’ve also sprinkled a few toasted pecans or chopped walnuts on top before baking for an extra crunch. Fresh berries on the side add a lovely burst of color and freshness.

Side Dishes

This bread pairs wonderfully with a cup of herbal tea or coffee for a cozy breakfast. If serving brunch, try complementing it with a small bowl of Greek yogurt and a drizzle of honey or a fruit salad to brighten the meal.

Creative Ways to Present

I once made mini loaf versions of this Almond Flour Banana Bread Recipe for a kids’ party—everyone loved having their own personal size! For holidays, icing it lightly with cream cheese frosting and adding sliced bananas on top turns it into a festive treat that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I usually keep the banana bread in an airtight container at room temperature, and it stays fresh up to three days. After that, I pop it in the fridge where it lasts another three days, but be sure to bring slices back to room temp or warm them slightly for best flavor.

Freezing

Freezing is a lifesaver! I bake and cool the bread completely, then wrap it tightly in plastic wrap and place it in a gallon-size Ziploc, squeezing out as much air as possible. I freeze the loaf whole rather than sliced, so it retains moisture beautifully for up to three months. When ready, just thaw on the counter for a few hours.

Reheating

To bring that fresh-out-of-the-oven warmth back, I like to toast slices lightly or warm them in a low oven for about 5-7 minutes. This helps the edges crisp up a little while keeping the center tender and delicious.

FAQs

Final Thoughts

This Almond Flour Banana Bread Recipe has become a staple in my kitchen because it balances health, flavor, and ease perfectly. Every time I bake it, I’m reminded how simple swaps and a little care in mixing can produce something so satisfying and nourishing. I genuinely hope you enjoy making (and eating!) this bread as much as my family and I do. So go ahead, grab those bananas, and bake a loaf—you’ll get the warmest, most heartfelt smiles around your table.

Print