almond flour banana bread recipe
The Best almond flour banana bread recipe
This recipe is perfect for so many reasons. It’s great for meal prep—just slice and store it in the fridge or freezer, and it’ll keep fresh for days. I use it for breakfast, as an after-school snack, or even for a quick dessert when I’m short on time. My family loves it during the week, but it’s also a hit at gatherings—people always ask where the bread came from. The health benefits are what really make it special. It’s low in sugar compared to traditional banana bread, packed with fiber from the almond flour and bananas, and free from gluten if needed. Plus, it’s just as good the next day, so there’s no waste when you’re making a big batch. It’s that kind of recipe that feels like a lifesaver on busy days or when you want something wholesome without the guilt.
Almond Flour Banana Bread
A moist, naturally sweetened banana bread made with almond flour, perfect for those avoiding gluten or refined sugars. Packed with ripe bananas and almond butter, this recipe is both delicious and nutritious.
🥘Ingredients
- 3 ripe bananas, mashed (~15 oz)
- 1/2 cup melted coconut oil or neutral oil
- 1/3 cup maple syrup or honey
- 1/4 cup almond butter (unsweetened)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups almond flour (fine grind)
- 1/2 cup chopped walnuts or pecans (optional)
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper. -
2
In a large bowl, mash the bananas with a fork until smooth. Stir in melted coconut oil, maple syrup, almond butter, egg, and vanilla extract until well combined. -
3
In a separate bowl, whisk together baking soda, salt, and almond flour. Gradually mix this dry ingredient with the banana mixture until fully incorporated. -
4
Fold in chopped walnuts or pecans (if using) gently to avoid overmixing. -
5
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. -
6
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
🔧Equipment
- Mixing bowls (2)
- Whisk or hand mixer
- Measuring cups and spoons
- Oven-safe loaf pan (9×5 inches)
- Mixing spoon or spatula
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- Tip 1: For extra moisture, add 1 tbsp chia seeds soaked in 3 tbsp water and let sit for 5 minutes before mixing.
- Tip 2: Replace maple syrup with agave nectar or pure maple syrup if preferred.
- Tip 3: Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Tip 4: Swap almond flour for sunflower seed flour if nut-free is required.
Watch Video Of How Almond Flour Banana Bread Works
❓ Frequently Asked Questions About Almond Flour Banana Bread
How long does it typically take to prepare and bake almond flour banana bread?
Preparing almond flour banana bread usually takes about 15–20 minutes (mixing ingredients), while baking takes 45–55 minutes at 350°F (175°C). Preheat your oven first for efficiency.
Can I substitute regular flour for almond flour in this recipe?
No, almond flour is essential here—it provides moisture, texture, and a nutty flavor. Regular flour won’t work well; almond flour absorbs liquid differently and creates a denser, moist loaf.
What if my bananas are overripe? Can I still use them?
Absolutely! Overripe bananas (with brown spots) add extra sweetness and moisture, making the bread even richer. Just mash them well and use them as directed.
How should I store the banana bread to keep it fresh?
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. For longer storage, freeze slices (up to 3 months) or the whole loaf wrapped in plastic.
Why does my almond flour banana bread turn out dense or dry?
Dense texture often comes from overmixing or not enough liquid. Ensure bananas are mashed well, add the liquid (milk/egg) gradually, and avoid overbaking (check at 375°F/190°C for 10 mins less). For extra moisture, add 1–2 tbsp melted butter or yogurt.
