banana bread recipe with almond flour
The Best banana bread recipe with almond flour
This recipe is also perfect for special occasions or everyday baking. Whether it’s a weekend brunch, a simple lunch for the kids, or a dessert to serve at a small gathering, it holds up well. The almond flour version is lower in carbs than regular bread, which makes it a better option if you’re watching your intake, but it’s still satisfying and delicious. My husband and kids swear by it, and I’ve even had neighbors ask for the recipe. It’s that kind of reliable, crowd-pleasing treat that doesn’t take much effort but always tastes like home. Plus, the health benefits are real—it’s packed with fiber from the almond flour and natural sugars from the bananas, which keeps energy steady without the crash. And since it’s made with whole ingredients, there’s no need for artificial additives or preservatives. It’s just simple, wholesome baking at its best.
Almond Flour Banana Bread
A moist and nutty banana bread made with almond flour, perfect for those seeking a gluten-free and grain-free option. Packed with ripe bananas and almond butter, this recipe delivers a delicious treat with minimal ingredients.
🥘Ingredients
- 4 ripe bananas, mashed
- 1/2 cup melted coconut oil or neutral oil
- 1/2 cup maple syrup or honey
- 1/4 cup almond butter (unsweetened)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups almond flour
- 1/2 cup chopped walnuts or pecans (optional)
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan with coconut oil or line it with parchment paper. -
2
In a large bowl, mash the ripe bananas with a fork until smooth. -
3
Add melted coconut oil, maple syrup, almond butter, egg, and vanilla extract. Mix well until combined. -
4
In a separate bowl, whisk together baking soda and salt. -
5
Gradually mix the almond flour and baking soda mixture into the banana mixture, stirring until just combined. Fold in chopped nuts if using. -
6
Pour the batter into the prepared loaf pan and smooth the top with a spatula. -
7
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Baking pan (8×4-inch loaf pan)
- Mixing spoon or spatula
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, add 1/4 cup Greek yogurt or applesauce to the batter.
- Ensure bananas are ripe for the best flavor and texture. If they are too soft, add a bit more almond flour to adjust consistency.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.
Watch Video Of How Almond Flour Banana Bread Works
❓ Frequently Asked Questions About Almond Flour Banana Bread
How can I substitute regular flour in the banana bread recipe made with almond flour?
Yes, you can substitute regular all-purpose flour in this recipe, but you’ll need to adjust the liquid and binding agents. For a 1:1 substitution, reduce the liquid by about ¼ cup (since almond flour absorbs less moisture). If you’re using whole wheat or another type of flour, consider adding 1–2 tbsp extra eggs or melted coconut oil to help with binding. However, almond flour-based recipes are best enjoyed as-is for the best texture.
Why does my banana bread with almond flour turn out dense or dry?
Several factors can cause almond flour banana bread to be dense or dry:
– Overmixing: Almond flour absorbs moisture quickly, so mix just until combined to avoid overworking the batter.
– Too much liquid: Since almond flour is drier, reduce the wet ingredients slightly (e.g., ¼ cup less milk or oil).
– Underproofing the yeast (if used): If baking without yeast, ensure the bananas are ripe enough for natural sweetness and moisture.
– Baking time: Almond flour bakes faster than wheat flour, so check at 30–35 minutes and slide it in early if needed.
Can I make this banana bread ahead of time and store it?
Yes! This almond flour banana bread keeps well:
– Room temperature: Store in an airtight container for up to 3 days.
– Fridge: Lasts 5–7 days, though texture may firm up slightly.
– Freezer: Slice and freeze for up to 3 months. Reheat slices in the microwave for 20–30 seconds to restore softness.
– Glaze or drizzle: For extra freshness, brush with melted butter or a simple glaze before serving.
What’s the best way to incorporate ripe bananas into the batter without making it mushy?
For the best texture:
– Use very ripe bananas (black spots but still soft) for natural sweetness and moisture.
– Mash them gently—don’t overmix—so they blend into the batter without breaking down completely.
– If you’re concerned about a grainy texture, lightly fold in a few mashed banana pieces at the end (instead of blending them fully).
– For extra moisture, add 1–2 tbsp extra almond milk or yogurt if the batter feels too dry.
Does this recipe work well with gluten-free add-ins like seeds or nuts?
Absolutely! This almond flour banana bread is naturally gluten-free and pairs beautifully with:
– Seeds: Chia, flax, pumpkin, or sunflower seeds (add ¼–½ cup for texture).
– Nuts: Walnuts, pecans, or chopped hazelnuts (use ½–¾ cup; toast lightly for better flavor).
– Dried fruit: Raisins, cranberries, or chopped dates (add ¼–½ cup).
– Mix-ins: Dark chocolate chips, cocoa powder, or cinnamon for warmth.
Just fold them in gently at the end to avoid overmixing. For extra binding, consider adding 1 tbsp ground flaxseed or chia seeds if the batter feels too dry.
