If you love banana bread, then why not learn how to make banana bread with almond flour? This means that you can enjoy your favorite breakfast pastry without sacrificing your diet. You see, many people are substituting refined carbohydrates for alternative flours like almond flour. With items like almond flour, it becomes easier to stick with a healthy diet plan and lose weight.
Almond Flour Banana Bread
Healthy Almond Flour Banana Bread is a moist, melt-in-your-mouth quick bread your entire family will love! It is also paleo friendly and refined sugar free. Your family will go bananas for it!
We eat grains, but absolutely love goodies with almond flour like almond flour waffles, almond flour muffins and almond flour pancakes.
This almond flour banana bread always disappears fast in my kitchen. It is a banana bread loaf that is tender, delicious and flavorful.
I’m not a professional baker but I bake a lot of quick breads for healthy breakfast and healthy snacks. And although we are not a grain-free family, using almond flour in some of these bakes has become part of our well-rounded diet.
Kids love this bread, our readers love it and it is one of my most popular recipes ever! It is super easy to make and I am sure you will love it too!
Why Make Banana Bread Recipe with Almond Flour?
- Easy: One bowl is all you need to make this almond flour banana quick bread!
- Wholesome: Nutrient dense with simple 5 ingredients.
- Healthy: Almond flour is lower in carbs, lower on the glycemic index (i.e. doesn’t spike blood sugar!) and high in vitamin E.
- Naturally gluten free: For those avoiding gluten, this quick loaf is very similar to the real deal!
- Versatile: This banana bread can be made vegan and keto and is suitable for paleo and dairy-free diets!
Ingredients You Will Need
You only need 5 simple ingredients and a few pantry staples to make this almond flour banana bread recipe. Detailed recipe card is located below.
- Ripe bananas: Very ripe bananas of deep yellow colour with plenty of black spots on the outside.
- Almond flour: I use blanched finely ground almond flour in this recipe. It tastes and acts differently from any other flour. It is basically finely ground raw blanched almonds. I have not tried almond meal in this recipe.
- Eggs: Provides lift and structure to this bread.
- Any sweetener: Use any liquid sweetener like maple syrup, honey or your favorite sugar-free alternative. You can also use any dry sweetener. I tested this recipe Lakanto monkfruit sweetener (erythritol) and it tasted great!
- Oil: Any mild tasting oil like light olive oil, melted coconut oil, grapeseed oil will work.
- Pure vanilla extract: Use the real stuff, not imitation.
- Cinnamon and salt: Cinnamon for a warming taste (plus it will make your house smell amazing!). And then salt to taste.
- Baking powder and soda: Leavening agents to provide rise.
How to Make Almond Flour Banana Bread
This banana bread recipe with almond flour rises better in a metal loaf pan. I highly recommend not to use glass baking dish. Here are the basic steps:
- Mix wet ingredients and spices: Mash bananas first. Then add eggs, sweetener of choice, oil, vanilla, cinnamon and leavening agents. Whisk well.
- Add almond flour: Fill each cup fully with a hill and do not pack, then skim off top with a butter knife. Stir with spatula until batter forms.
- Bake and cool: Add batter into lined with parchment paper loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean. Let cool for 10 minutes and then remove onto a rack to cool off for another 10 minutes.
- Slice and serve: Slice bread with serrated bread knife, not regular knife. It works best for cutting all breads! And may I suggest enjoying it with some healthy fruit salad? So good together!
Optional Add-In’s and Variations
- Add-ins: You can add up to 1/2 cup chocolate chips (mini is my preference just like with healthy cookie dough!), chopped walnuts or blueberries (dust them in almond flour before adding to prevent from sinking in).
Almond Flour Banana Bread
I thought we were done with new banana bread recipes, I really did. Then, a bag of almond flour languishing in the back of our pantry collided with my hankering for healthy baked comfort and a bowl of spotty bananas. Almond Flour Banana Bread, here we are! One bite, and I realized two things.
The first thing is that we are absolutely not done with banana bread.
Despite this site’s cache of classic healthy banana bread recipes (Oatmeal Banana Bread; Healthy Banana Bread with Chocolate Chips), mash-up banana bread recipes (Zucchini Banana Bread; Pumpkin Banana Bread), and even gluten free banana bread recipes (Paleo Banana Bread), almond flour banana bread is still a recipe we need
Even though my favorite EVER banana bread recipe is in my upcoming cookbook, that recipe is made with wheat flour, which is in short supply right now.
Plus, today’s almond flour banana bread is gluten free, making its baked banana goodness available to a wider audience.
Why you need this almond flour banana bread recipe:
- It’s tender yet substantial, naturally sweetened, and mega-moist.
- The naturally nutty tones of almond flour play beautifully with the sweet, fruity, and lightly caramelized notes of the banana.
- The recipe comes together in ONE BOWL, and you don’t even need a mixer.
Once you’ve realized the first thing about this almond flour banana bread—that you 100% must have this recipe in your life from now until forever—you’ll realize the second thing about it.
You need another slice. Immediately.
About Almond Flour
Almond flour is made of just one ingredient: ground almonds.
It has all the healthy qualities that almonds do. It’s naturally gluten free, high protein, Paleo, Whole30, and keto-friendly, and it tastes positively scrumptious.
I go into more detail about baking with almond flour in this comprehensive post for Almond Flour Bread.
Here, I’ll address just the major FAQs that I receive most often:
What is the Difference Between Almond Flour and Almond Meal?
- While both are made from ground almonds, almond flour typically uses blanched almonds (almonds with the skin removed) while almond meal uses almonds with the skin on.
- Sometimes the two terms are used interchangeably, which is confusing. If you aren’t sure which one to use, almond flour is generally the safest bet.
- Almond flour is what I used in this recipe. I haven’t tried almond meal yet, but I think it would work nicely (heads up: you’ll see the specks of almond skin in the final loaf.
Can I Swap Almond Flour for All-Purpose Flour?
- In short, no. The two have completely different properties (fat content, protein content, presence of gluten, weights, etc.) that cause them to behave differently in baking.
- Any swap would be an experiment, and you should proceed at your own risk.
Your best bet if you want to bake with almond flour is to find a recipe that has been developed for it. The recipe will take into consideration all of almond flour’s unique properties to give you great results.
Wondering What You Can Make with Almond Meal?
You can find a whole list of well-tested and reader-approved healthy almond flour recipes on my site, both sweet and savory, including cookies, cakes, brownies, crumbles, and more.
Three of my favorite baked goods are this Gluten Free Zucchini Bread, Gluten Free Carrot Cake, and these Almond Flour Cookies.
As these recipes prove, your bag of almond flour will not go to waste. You can easily bake with only almond flour (you don’t need to combine it with other flour types).
You also can make your own almond meal/almond flour from ground almonds. See the notes in the recipe below for specifics.
How to Make Almond Flour Banana Bread
Here’s the run-down for this easy and healthy recipe. I couldn’t resist topping my almond flour banana bread with chocolate chips and a chocolate drizzle, but if you are feeling something more simple, it’s also delicious without them.
- Almond Flour. Aside from its delicious subtle nuttiness and being dietary-friendly, almond flour is also packed with nutrients like Vitamin-E and magnesium. Tip: Store your almond flour in a cool, dry place or in the refrigerator for long-term storage.
- Mashed Ripe Banana. Make sure your bananas are good and spotty, as they’re the primary sweetener in the bread. They also make the bread mega moist, and banana is packed with potassium and fiber.
- Maple Syrup. Not only is this bread naturally-sweetened, but the flavor of maple syrup also adds a subtle, caramelized flavor that gives this bread addictive sweetness. Honey also works well here.
- Oil. Necessary for moisture and some added richness. You can use canola oil, melted coconut oil, or melted unsalted butter.
- Vanilla. Adds delightful flavor without overpowering any of the other ingredients.
- Cinnamon + Nutmeg. Toasty, nutty spices that enhance the banana flavor and make this bread taste like a warm hug.
- Flaxseed Meal. For an extra nutritional boost, I swapped out part of the almond flour for ground flaxseed meal. If you don’t have flaxseed meal, you can use the same amount of additional almond flour instead.
- Chocolate Drizzle. Melted chocolate drizzled over the top of freshly baked banana bread. Need I say more?
ALMOND FLOUR BANANA BREAD
Fragrant, delicious and comforting, this paleo/keto almond flour banana bread is perfect as a tasty breakfast or a filling snack.
The paleo option is made with honey while the keto option is made with fewer bananas and with a sugar-free sweetener.
This bread is amazing. It’s fragrant, not too sweet, the perfect breakfast or snack bread. As I was baking it, my house filled with the most amazing fragrance of sweet roasted nuts, banana, and cinnamon.
My starting point when creating this recipe was my pumpkin bread recipe. It’s basically the same, with mashed bananas instead of pumpkin. And less sweetener, because ripe bananas are so sweet. The keto option (see below) uses fewer bananas and a sugar-free sweetener.
You’ll only need a few simple ingredients to make this almond flour banana bread. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Bananas: Very ripe and well-mashed.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Ground cinnamon: Make sure it’s fresh. I use a whole tablespoon – you can use just 1 teaspoon for a lighter-colored bread. But the cinnamon does add wonderful flavor.
Honey: Or use a keto alternative such as stevia or any granulated sweetener.
Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground almond flour in this recipe. I haven’t experimented with a coarse almond meal.
Kosher salt: If using fine salt, use just ⅛ teaspoon.
Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
How to make almond flour banana bread? It’s super easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Whisk all the ingredients together, one by one in the order listed, in one bowl.
Transfer the batter to a small loaf pan, parchment-lined and greased.
Bake the bread for 40-50 minutes at 350°F. How long you need to bake it would depend on your oven. When it’s done, a toothpick inserted in the middle of the loaf should come out dry.
Cool the bread completely before enjoying it. This is the hardest part! You will want to dig in right away. But the bread will be too soft and gooey when it emerges from the oven. Its texture and flavor will improve as it cools.