If you’re craving a comforting, wholesome treat that feels like a warm hug with every bite, you’re going to love this Almond Flour Banana Bread Recipe. It’s a delightful twist on classic banana bread, using almond flour to create a moist, tender crumb that’s naturally gluten-free and packed with subtle nutty flavor. The perfectly ripe bananas bring sweetness and softness, while the cinnamon and vanilla add that cozy aroma that fills your kitchen with joy. Whether you’re enjoying it for breakfast, a snack, or dessert, this recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
Every ingredient in this Almond Flour Banana Bread Recipe plays an important role, from flavor to texture and color. The simplicity of the components makes this recipe approachable while delivering an irresistibly tender and flavorful loaf.
- 3 medium-large very ripe bananas with brown spots: They provide natural sweetness and moisture, essential for that soft, melt-in-your-mouth texture.
- 3 large eggs: Eggs act as a binder and add structure to the bread, ensuring it holds together perfectly.
- 1/4 cup sweetener of choice (maple syrup recommended): Adds natural sweetness and a touch of depth with its rich flavor.
- 1/4 cup mild oil or melted butter (avocado oil recommended): Keeps the bread moist and lends a subtle richness without overpowering the flavors.
- 1 tsp pure vanilla extract: Infuses warmth and enhances the sweetness in the bread.
- 1 tsp ground cinnamon: Introduces a cozy spice note that pairs beautifully with banana and almond flour.
- 1 tsp baking soda: Helps the bread rise and achieve a light, fluffy texture.
- 1 tsp baking powder: Works alongside baking soda to give the perfect lift and crumb.
- 1/4 tsp salt: Balances the sweetness and enhances all the other flavors.
- 3 cups almond flour (not almond meal): The star ingredient that makes this bread grain-free, giving it a tender, moist bite and lovely nutty undertones.
- Cooking spray (such as Misto): Ensures your loaf pan is perfectly greased so the bread comes out cleanly every time.
How to Make Almond Flour Banana Bread Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with cooking spray — a crucial step that helps your banana bread release easily later on.
Step 2: Mash the Bananas
In a large bowl, mash those ripe bananas until they’re smooth and luscious. This gives your bread that signature moistness and natural sweetness that you simply cannot substitute.
Step 3: Combine Wet Ingredients
Add the eggs, your chosen sweetener (I recommend maple syrup for extra flavor), oil, and pure vanilla extract into the bananas. Whisk everything well until the mixture is smooth and creamy, ready to bring the dry ingredients together beautifully.
Step 4: Mix Dry Ingredients
In a separate bowl, combine almond flour, cinnamon, baking soda, baking powder, and salt. Mixing these dry ingredients thoroughly ensures even distribution of texture and flavor throughout your batter.
Step 5: Bring Wet and Dry Together
Gradually add your dry ingredients to the wet banana mixture, stirring gently just until everything comes together. Avoid overmixing to keep the bread tender and light.
Step 6: Transfer Batter and Bake
Pour the batter into your prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50-60 minutes, checking doneness by inserting a toothpick in the center—it should come out clean.
Step 7: Cool Before Slicing
Allow the banana bread to cool in the pan for about 15 minutes. Then, transfer it to a wire rack so it can cool completely before slicing. This step helps the bread finish setting up and prevents it from crumbling.
How to Serve Almond Flour Banana Bread Recipe
Garnishes
To elevate your Almond Flour Banana Bread Recipe, consider sprinkling chopped walnuts or toasted almonds on top before baking for a nutty crunch. A light spread of almond butter or a drizzle of honey on your slice adds a luscious finishing touch. Fresh banana slices or a dusting of cinnamon sugar can also make it even more inviting.
Side Dishes
This banana bread shines alongside a cup of your favorite coffee or tea, making your mornings feel cozy and indulgent. Serve it with a dollop of Greek yogurt and fresh berries for a balanced breakfast. For dessert, pair it with a scoop of vanilla ice cream or a spoonful of whipped cream for beautiful contrasts in temperature and texture.
Creative Ways to Present
Turn this Almond Flour Banana Bread Recipe into charming mini loaves or muffins for easy sharing and portion control. You can also toast slices lightly to bring out the almond flavors even more, then slather with butter for a quick treat. For brunches, serve bite-sized cubes with cream cheese or mascarpone on toothpicks as a fun finger food option.
Make Ahead and Storage
Storing Leftovers
Keep any leftover almond flour banana bread in an airtight container at room temperature for up to three days. This keeps it moist and soft, perfect for snacking or breakfast on the go.
Freezing
If you want to bake ahead, wrap the cooled banana bread tightly in plastic wrap and then foil before freezing. It will stay fresh for up to three months, making meal prep or spontaneous baking rewards so easy.
Reheating
To bring your frozen or leftover bread back to life, warm slices in a toaster oven or microwave just until heated through. This refreshes the texture and revives the aromas, making every bite taste freshly baked.
FAQs
Can I use almond meal instead of almond flour?
Almond meal is generally coarser and contains skins, which may affect the texture of your banana bread, making it a bit denser and grainier. For the best tender crumb, stick with blanched almond flour as recommended in this Almond Flour Banana Bread Recipe.
Is this recipe gluten-free?
Absolutely! Since it uses almond flour instead of wheat flour, this recipe is naturally gluten-free and perfect for those avoiding gluten.
Can I substitute the eggs?
You can try using flax eggs or chia eggs as an egg replacement, but keep in mind this might slightly change the texture and binding properties. Eggs help with structure, so results may vary.
What sweeteners work best?
Maple syrup is my top choice for its rich flavor, but honey, agave, or coconut sugar can work well too. Adjust sweetness to your preference, keeping in mind ripe bananas already add natural sugar.
How ripe should the bananas be?
The riper, the better! Bananas with brown spots or lots of soft patches will mash easily and bring the best sweetness and moisture to your Almond Flour Banana Bread Recipe.
Final Thoughts
This Almond Flour Banana Bread Recipe is such a joy to make and enjoy. It’s wholesome, comforting, and just bursting with flavor in every bite. If you want a slightly healthier alternative to traditional banana bread without skimping on taste or texture, this recipe is your new best friend. So grab those ripe bananas, get baking, and treat yourself—you absolutely deserve it.
Print
Almond Flour Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Almond Flour Banana Bread is a moist, flavorful, and naturally sweetened loaf that uses ripe bananas and gluten-free almond flour as the base. It’s a healthier alternative to traditional banana bread, perfect for those avoiding gluten or seeking a low-carb option. The bread is lightly spiced with cinnamon and enhanced with the richness of eggs and a mild oil, making it a delicious breakfast or snack choice.
Ingredients
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Additional
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly until smooth, creating a creamy base for your batter.
- Combine Wet Ingredients: Add the eggs, sweetener of choice, mild oil or melted butter, and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, ground cinnamon, baking soda, baking powder, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until all ingredients are combined. Avoid overmixing to keep the bread tender.
- Pour Batter into Pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula or spoon to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set and improves texture.
Notes
- Ensure bananas are very ripe with brown spots for maximum sweetness and moisture.
- Use almond flour, not almond meal, for a finer texture and better crumb.
- Sweetener choice can be adjusted based on dietary preferences: maple syrup, honey, or low-carb sweeteners can work.
- Letting the bread cool completely before slicing prevents crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
