Let’s talk about a loaf that wins over every gluten-free skeptic and banana bread lover in the room: Almond Flour Banana Bread. This beautiful loaf is a tender, subtly sweet treat bursting with banana flavor and the rich, nutty undertones of almond flour. You’ll love how simple it is to bring together – just one bowl, staple ingredients, and that heavenly aroma wafting out of your oven in under an hour. Whether you’re looking for a nourishing breakfast, a lunchbox hero, or an after-dinner treat, this recipe feels like a warm hug every time.
Ingredients You’ll Need
You only need a handful of wholesome ingredients to create Almond Flour Banana Bread, and each one truly matters. From the earthy richness of almond flour to the natural sweetness of overripe bananas, every element comes together for a moist, flavorful slice that feels classic with a wholesome twist.
- 3 ripe bananas, mashed: Super ripe bananas (lots of brown spots!) offer natural sweetness and keep the bread moist.
- 3 large eggs: Eggs provide structure and help the bread rise beautifully without gluten.
- 1/4 cup maple syrup or honey: This touch of liquid sweetener balances the flavors and enhances the bread’s golden color.
- 1 teaspoon vanilla extract: Vanilla gives a lovely depth and familiar bakery aroma.
- 2 1/2 cups almond flour (finely ground): Almond flour keeps the loaf tender and naturally gluten-free – make sure it’s finely ground for the best texture.
- 1 teaspoon baking soda: Just the right amount to help the bread rise and achieve a light crumb.
- 1/2 teaspoon cinnamon: A warm hint that magnifies the bananas’ sweetness.
- 1/4 teaspoon salt: A pinch of salt wakes up all the other flavors.
- Optional: 1/2 cup chopped walnuts or chocolate chips: Add nutty crunch or pockets of chocolate if you want to kick things up a notch.
How to Make Almond Flour Banana Bread
Step 1: Prep Your Pan and Preheat
Preheat your oven to 350°F and prepare a 9×5-inch loaf pan by either greasing it well or lining it with parchment paper. This quick step makes it a breeze to pop out your Almond Flour Banana Bread once it’s baked, and ensures a beautiful, intact loaf every time.
Step 2: Whisk Wet Ingredients
In a large mixing bowl, add the mashed bananas, the eggs, your choice of maple syrup or honey, and vanilla extract. Give everything a good whisk until the mixture is smooth and cohesive – the bananas should be nicely mashed with no big lumps. These wet ingredients form the sweet, flavorful base of your bread.
Step 3: Add Dry Ingredients
Now, sprinkle in the almond flour, baking soda, cinnamon, and salt. Using a spatula or wooden spoon, gently stir until everything is just combined. Don’t overmix; you want your Almond Flour Banana Bread to be light and tender, not dense. If you’re adding walnuts or chocolate chips, fold them in now for a little extra magic in every bite.
Step 4: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top out with a spatula. Slide it into the oven and let it bake for 45 to 55 minutes. The bread will turn a lovely golden brown and your kitchen will smell irresistible! You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 5: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, which helps it set and makes it easier to remove. Then, carefully transfer it to a wire rack to cool completely before slicing. This little bit of patience honestly makes the flavor and texture even better – but if you can’t wait, nobody will blame you for sneaking a warm slice.
How to Serve Almond Flour Banana Bread
Garnishes
Dress up your Almond Flour Banana Bread with a drizzle of almond butter or a dusting of powdered sugar for a pretty, polished finish. A few extra banana slices on top before baking also look darling, while scattered walnuts or chocolate chips make for a show-stopping crunchy or melty topping.
Side Dishes
This bread makes a fantastic companion to a cozy breakfast spread. Serve slices with creamy Greek yogurt, a bowl of fresh berries, or a hot cup of coffee or chai. For a heartier brunch, pair a slice with scrambled eggs and avocado for the tastiest sweet-and-savory balance.
Creative Ways to Present
It’s easy to get creative with Almond Flour Banana Bread. Try slicing it thick and grilling lightly on a skillet, then topping with whipped cream or coconut yogurt and a sprinkle of cinnamon. For gatherings, cut the bread into cubes and serve it on a platter with toothpicks and a side of fruit preserves or melted chocolate for dipping – it doubles as an irresistible dessert bite.
Make Ahead and Storage
Storing Leftovers
Whether you have a household of hungry snackers or you just like to prep ahead, this loaf is a keeper. Wrap slices tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps Almond Flour Banana Bread moist and fresh for easy breakfasts or snacks on the go.
Freezing
For longer storage, Almond Flour Banana Bread freezes beautifully. Let the loaf cool completely, then wrap the whole thing or individual slices in plastic wrap and foil. Pop it in the freezer for up to three months. Just remember to label – future you will be so happy to discover it!
Reheating
To enjoy that just-baked taste, reheat slices in the microwave for about 10–15 seconds, or warm them in a toaster oven for a gentle crisp on the edges. If you’re thawing from frozen, let the bread come to room temperature before reheating for the best texture and flavor.
FAQs
Can I substitute the almond flour with another flour?
Almond flour gives this bread its signature moist texture and nutty flavor, so swapping in a different flour will change the result. Coconut flour, for example, can’t be substituted 1:1. If you do want a nut-free version, look up a banana bread recipe specifically designed for your alternative flour choice.
Is this Almond Flour Banana Bread suitable for paleo diets?
Yes, it fits many paleo guidelines, especially if you use honey or pure maple syrup as the sweetener and skip the chocolate chips. Always double-check your ingredients if you are following strict diets.
Can I make this bread vegan?
Since the recipe uses eggs, you’d need to experiment with egg substitutes like flax eggs to make it vegan. The texture might change a bit, but the banana and almond flavors will still shine through.
How do I make the loaf sweeter or less sweet?
If you love a sweeter bread, use 1/3 cup maple syrup or honey instead of 1/4 cup. Prefer it less sweet? Reduce to 2 tablespoons, especially if your bananas are extra ripe.
Can I add other flavors or mix-ins?
Absolutely! Stir in a handful of shredded coconut, chopped dates, or your favorite dried fruit. Swirl in some peanut butter or sprinkle in pumpkin pie spice for a fun twist on classic Almond Flour Banana Bread.
Final Thoughts
If you’re looking for a foolproof loaf that tastes indulgent but fits many wholesome lifestyles, Almond Flour Banana Bread is the answer you’ve been searching for. Give it a try and don’t be surprised if it becomes your go-to recipe for breakfast, snack, or just those days when you need a little extra deliciousness.
Print
Almond Flour Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Flour Banana Bread is a delicious and wholesome twist on the classic favorite. Made with ripe bananas, almond flour, and a touch of sweetness, it’s gluten-free, dairy-free, and perfect for a nutritious breakfast or snack.
Ingredients
Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour (finely ground)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine mashed bananas, eggs, maple syrup (or honey), and vanilla.
- Add Dry Ingredients: Stir in almond flour, baking soda, cinnamon, and salt until just combined.
- Optional Additions: Fold in walnuts or chocolate chips if desired.
- Bake: Pour the batter into the loaf pan and bake for 45–55 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the bread cool before slicing and serving.
Notes
- For a sweeter loaf, use 1/3 cup maple syrup or honey.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
- This banana bread freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
