If you’re craving a moist, naturally gluten-free treat that’s bursting with banana flavor and hearty enough for breakfast or a snack, this Almond Flour Banana Bread is about to become your new favorite. Each bite is tender and nutty, thanks to almond flour, while the ripe bananas lend natural sweetness and plenty of rich aroma. Quick to whip up, easy to customize, and irresistibly satisfying, this loaf proves that sometimes the simplest bakes can deliver the most joy.
Ingredients You’ll Need
The magic of Almond Flour Banana Bread is how a handful of everyday ingredients come together to create something special. Each component has an important part to play for taste, texture, or that classic golden color.
- Ripe Bananas: The more leopard-spotted your bananas, the sweeter and more banana-forward your loaf will be.
- Large Eggs: These add structure and keep your banana bread tender and light.
- Honey or Maple Syrup: Just a touch brings gentle sweetness and a hint of caramel flavor.
- Vanilla Extract: Rounds out the banana flavor and adds wonderful aroma.
- Almond Flour: The star of the show—almond flour makes this bread moist, slightly nutty, and gluten-free.
- Baking Soda: Helps the loaf rise and gives it a lovely, soft crumb.
- Ground Cinnamon: Adds warmth and coziness to each slice.
- Salt: A pinch brightens the overall flavor and balances the sweetness.
- Optional — Walnuts or Dark Chocolate Chips: For crunch or decadence, fold in your favorite extra.
How to Make Almond Flour Banana Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and either grease it lightly or line it with parchment paper, leaving some overhang for easy removal. This helps ensure your bread comes out clean and perfect every time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together your well-mashed bananas, eggs, honey (or maple syrup), and vanilla extract. You want everything nicely combined and smooth—this ensures sweet, even flavor in every bite.
Step 3: Combine the Dry Ingredients
To the bowl, add almond flour, baking soda, ground cinnamon, and salt. Stir gently but thoroughly until no streaks remain. Be careful not to overmix—you want the batter just blended for the softest Almond Flour Banana Bread crumb.
Step 4: Add Optional Mix-Ins
If you’re going for a classic nutty banana bread, fold in chopped walnuts at this stage. Or, if chocolate is calling your name, add dark chocolate chips. Either choice adds a delightful twist and texture!
Step 5: Bake the Bread
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Pop it in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). The top should be golden and wonderfully fragrant.
Step 6: Cool and Slice
Let your bread cool in the pan for about 10 minutes. Then, carefully lift it out (using the parchment if you lined your pan) and transfer to a wire rack. Allow it to cool completely before slicing—this keeps each piece beautifully moist and intact.
How to Serve Almond Flour Banana Bread
Garnishes
A slice of Almond Flour Banana Bread is wonderful on its own, but you can dress it up with a drizzle of honey, a dusting of powdered sugar, or a dollop of Greek yogurt for extra flair. If you love a crunch, try topping with a few extra chopped walnuts or banana slices.
Side Dishes
Pair your Almond Flour Banana Bread with a cup of morning coffee, a fresh fruit salad, or a side of creamy nut butter. It’s equally at home as part of a brunch spread or as a midday snack alongside a simple chai latte or herbal tea.
Creative Ways to Present
For a special occasion, cut the loaf into thick slices and toast gently for a few minutes. Top with almond butter and sliced strawberries or layer with ricotta and a sprinkle of cinnamon. You can even cube leftover Banana Bread and fold it into a yogurt parfait for a playful, wholesome dessert.
Make Ahead and Storage
Storing Leftovers
Almond Flour Banana Bread keeps beautifully in the fridge! Wrap the cooled loaf tightly in plastic wrap or place in an airtight container. It will stay fresh and moist for up to 5 days, making it perfect for meal-prep breakfasts or grab-and-go snacking.
Freezing
If you want to enjoy your banana bread later, simply let it cool and slice it. Place parchment paper between slices and store in a freezer-safe bag or container. It will keep its flavor and texture for up to three months—thaw slices individually as needed.
Reheating
Reheat Almond Flour Banana Bread slices in the toaster or a warm oven for a few minutes to bring back that irresistible just-baked aroma. You can also microwave a slice for 10–15 seconds if you’re pressed for time—the warm banana notes will shine.
FAQs
Can I substitute almond flour with another flour?
This recipe is uniquely designed for almond flour, which keeps it gluten-free and moist. Substituting with something like coconut or wheat flour will change the consistency, so for best results, stick to almond flour.
What if my bananas aren’t ripe enough?
The riper the bananas, the sweeter and more flavorful your Almond Flour Banana Bread will be. If you’re in a hurry, you can bake unpeeled bananas at 300°F (150°C) for 15–20 minutes until blackened and soft to speed up the ripening process.
Can I make this recipe vegan?
While classic Almond Flour Banana Bread depends on eggs for structure, you can experiment with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) for an egg-free version. The texture may be slightly denser, but it’s still delicious!
Is Almond Flour Banana Bread healthy?
Absolutely! Almond flour is packed with protein, fiber, and healthy fats, and this recipe is naturally gluten and dairy free. The bananas and optional honey offer natural sweetness, making it a treat you can feel good about.
Can I add other mix-ins?
Definitely—feel free to fold in dried fruit, shredded coconut, or other nuts. Just keep the total add-ins to about half a cup so the loaf bakes evenly. Customizing this recipe is part of the fun!
Final Thoughts
If you’ve been on the hunt for a gluten-free, tasty, and easy banana bread, this Almond Flour Banana Bread delivers every time. Give it a try the next time you have ripe bananas—you might just find yourself making it every week!
Print
Almond Flour Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a delicious and moist Almond Flour Banana Bread that’s gluten-free and dairy-free. This healthier twist on a classic favorite is perfect for breakfast or as a snack. With the natural sweetness of ripe bananas and the nutty flavor of almond flour, this banana bread is sure to become a staple in your baking repertoire.
Ingredients
Wet Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional:
- 1/2 cup chopped walnuts or dark chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until smooth.
- Add dry ingredients: Add the almond flour, baking soda, cinnamon, and salt. Stir until fully combined.
- Optional: Fold in the walnuts or chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This banana bread is naturally gluten-free and moist due to the almond flour.
- For extra banana flavor, use very ripe bananas with lots of brown spots.
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
