This almond flour banana bread is a quick, one-bowl recipe that creates a moist, delectable treat with rich banana flavor. Free from dairy, grains, gluten and refined sugar, it offers a healthier twist on the classic banana bread, making it perfect for anyone who enjoys baking with ripe bananas.
With an amazing tender texture and an included step-by-step guide, this low carb recipe with no coconut flour required is so delicious that all your family will fall in love with every single bite!
This almond flour banana nut bread is a must-try for a healthy dessert, snack or even for Passover! Originally crafted to accommodate gluten sensitivities and people with diabetes, this recipe embraces nutritional boost and nutty flavor of almond flour, packed with protein, fiber, and healthy fats.
Though almond flour can be pricier and a bit trickier to work with than wheat, the results speak for themselves. I’m personally a fan of using almond flour on recipes because of the moist consistency that delivers. Turning a delicious treat that quickly becomes a family favorite alongside other variations like coconut and oat flour breads.
Jump to:
- What is almond flour? Is it the same as almond meal?
- Why You’ll Love This Low Carb Banana Bread
- Ingredients for this Easy Almond Flour Banana Bread
- How to make Banana Bread using Almond Flour
- Tips for Best Almond Flour Banana Bread Results
- Add-In’s, Variations or Substitutions
- How to store
- More Healthy Recipes to Try Here
What is almond flour? Is it the same as almond meal?
Almond flour is made from blanched almonds ground into fine powder, good for gluten-free and paleo recipes.
While, almond meal includes the “almond skins”, offering a rougher texture and a darker color. Both are used in low-carb baking.
Almond flour is a healthier alternative to traditional wheat flour (regular flour), containing fewer sugars and carbohydrates. It’s low glycemic index, packed with protein, healthy fats, and prebiotic fiber, making it an excellent choice for managing blood sugar levels and overall health.
When it comes to banana bread, almond flour delivers a delicious nutty flavor that complements the sweetness of ripe bananas while delivering a moist healthy treat. In contrast, almond meal produces heavier baked goods.
The secret to baking with almond flour comes with proper manipulation, such as: Storing it in an airtight container to keep it fresh and not over-mixing it by hand to prevent a dense result.
Why You’ll Love This Low Carb Banana Bread
- Simple & Easy: One bowl recipe with only 10 ingredients.
- Nutrient Dense: Made with protein-rich almond flour and eggs.
- Gluten-Free & Dairy-Free: Naturally free from gluten and dairy, customized for various dietary needs.
- Versatile Treat: Perfect as a wholesome breakfast, snack, or guilt-free treat.
Ingredients for this Easy Almond Flour Banana Bread
There’re only 10 ingredients needed in order to make this almond flour banana nut bread recipe:
- Ripe Bananas: Extra ripe bananas with deep yellow skin and plenty of black spots to provide sweetness, moist and act as a binding agent to the batter. If your bananas are not very ripe, your bread could turn out not sweet enough.
- Almond Flour: Finely ground blanched almond flour (not almond meal) to ensure a light crumbly texture and nutty flavor.
- Eggs: 3 eggs (or flax eggs for a plant-based option)
- Sweetener: Maple syrup, honey, brown sugar, coconut sugar or any other granulated sugar of your preference.
- Nut Butter: I personally used cashew butter for a mild, plain flavor and extra moisture. For a stronger nut flavor, feel free to use any other nut butter of choice like almond butter or peanut butter.
- Vanilla Extract: A good vanilla extract always enhances the overall flavor of any dessert.
- Cinnamon: For a warming and cozy flavor that not only elevates your banana loaf with almond flour recipe, but also fills your kitchen with an amazing aroma. Plus, cinnamon help moderate blood sugar levels. It’s a win-win!
- Salt: A pinch of salt to balance all the flavors
- Baking Powder & Baking Soda: As leavening agents to create a fluffy texture to this almond banana bread recipe.
- Milk: In my case, I used soy milk. But, any milk of your choice, works as well. Fun fact: You can even use water to make this almond banana nut bread!
How to make Banana Bread using Almond Flour
For this almond flour banana recipe, I’ve added step-by-step pictures to guide you through each stage, ensuring you get perfect results every time:
- Preheat & Prep: Preheat your oven to 350 degrees Farenheit or 175 degrees Celsius. Line a metal or standar 9×5-inch loaf pan with parchment paper or grease it.
- Mix Wet Ingredients: Mash ripe bananas and combine with eggs, nut butter, cinnamon, pure vanilla extract, your chosen sweetener, baking soda and baking powder.
- Fold in Dry Ingredients: With a spatula, gently mix in the almond flour (and any optional extras like walnuts or chocolate chips) until a smooth batter forms. Make sure to not overmix.
- Bake: Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing with a bread knife. Finally, enjoy the best almond flour banana bread with extra toppings or simply alone!
Tips for Best Almond Flour Banana Bread Results
Here are some advices for recipes with almond flour and bananas that you should consider when baking these ingredients together:
- Pan Choice Matters: Use a metal loaf pan for even baking and better browning. (If using glass or ceramic, place it on a dark baking sheet to help.)
- Prepare Your Pan: Line the pan with parchment paper or coat it with cooking spray to prevent sticking.
- Bananas: Choose extra ripe bananas with plenty of brown spots. They’re naturally sweeter and add ideal moisture to this banana bread made with almond flour.
- Stick to Almond Flour: Use finely ground, blanched almond flour and not almond meal. Spoon the mixture into each cup, creating a mound, but avoid pressing it down, then smooth the top with a butter knife to achieve a light texture.
- Egg Replacement Options: Opt for flax eggs or Bob’s egg replacer (2 tablespoons mixed with 6 tablespoons water) for a vegan almond banana bread version.
- Mixing & Texture: Since, making a banana bread recipe using almond flour tends to react with heat. Mix ingredients just until combined to avoid a gummy and dense texture result.
- Oven Vigilance: Check the bread around the 45-minute mark and adjust as needed. If the top browns too quickly, cover the banana almond loaf loosely with an aluminum foil during the last 20 minutes.
Add-In’s, Variations or Substitutions
We all have different preferences, so in order to make this nourishing almond flour banana bread the best experience, I’ve wrote down all the alternatives before baking this banana recipe.
- Mix-In Enhancements: Swirl in cream cheese, peanut butter or almond butter for extra flavor. Also, as extra topping when serving a slice of this healthy almond flour banana bread recipe.
- Spice Alternatives: Try using nutmeg, ginger, pumpkin pie spice, cloves, allspice or simply skip it.
- Nut Variations: Add chopped walnuts, peanuts or pecans to introduce a satisfying crunch.
- Berries: Mix in fresh or frozen blueberries, strawberries or raspberries. Tip: Toss the berries in a little almond flour first to keep them from sinking.
- Vegan and Egg-Free Options: Replace eggs with flax eggs, chia eggs or Bob’s Red Mill gluten-free egg replacer.
- Sweetener Swaps:
For keto or no sugar almond flour banana bread version for diabetics or personal preference, use monk fruit, xylitol, stevia or erythritol.
For a paleo banana bread twist or no refined sugar, choose pure maple syrup, honey, coconut sugar, or date syrup. - Chocolate Options:
Add as much dark chocolate chips as you want, for an almond flour chocolate chip banana bread recipe version.
Substitute chocolate chips, with cacao nibs for a crunchier and less-sweet alternative before baking banana batter. - Baking Variations:
Make mini loaves for easy freezing and portion control (bake for about 30 minutes, then test with a toothpick).
Turn the recipe into muffins (bake for 15–20 minutes).
How to store
Storing at room temperature: Keep banana bread wrapped in plastic wrap, foil or an airtight container for up to 3 days.
Storing in the fridge: For longer freshness, refrigerate in an airtight container for up to 5-7 days.
Freezing for Long-Term Storage: Wrap the whole loaf (unsliced) or individual slices in plastic wrap and aluminum foil or use a freezer-safe bag. Store for up to 3 months for an optimal taste).
Best Way to Thaw & Reheat: Thaw overnight in the fridge or at room temperature for 2-3 hours. For fresh-out-of-the-oven warmth, heat a slice into the oven or microwave for 30-40 seconds until soft.
You can use 2 bananas, but keep in mind that the main reason of using them it’s because they add moisture and flavor. Using only 2 might result slightly drier. To prevent this out, consider adding extra liquid (like almond milk) to maintain the moisture.
For a keto banana bread with almond flour, add banana extract to your go-to keto bread recipe. This keeps the bread low in carbs while still tasting like a regular banana bread.
For a vegan almond flour banana bread, you can substitute the eggs with flax eggs, chia eggs, applesauce or any other egg replacer.
Unfortunately, no. Almond flour doesn’t work the same as wheat flour.
If your bread didn’t rise and the dough is wet, here are some alternatives you can do: add extra 1/4 cup of almond flour to absorb more moisture, increase baking powder by 1/4 teaspoon to help the bread rise and allow the bread to cool in the pan for 10-15 minutes before removing it.
Substituting almond flour will completely change the texture and moisture levels. Oat flour absorbs more moisture than almond flour while coconut flour absorbs even more. I haven’t tried substituting it but if you want to experiment, oat flour is the safer swap at a 1:1 ratio.
More Healthy Recipes to Try Here
- Pumpkin Bread Recipe
- Healthy Chocolate Chip Banana Oat Muffins
- Chocolate Chip Banana Bread
- Vegan Oatmeal Chocolate Chip Cookies
- Salted Caramel Oatmeal
Almond Flour Banana Bread
Equipment
- Oven
Ingredients
- 3 medium ripe bananas
- 3 eggs
- 1 1/2 tablespoon coconut sugar 20 g (optional)
- 1/4 cup cashew butter 65 g
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups almond flour, not almond meal (288 g)
Instructions
- Preheat your oven to 350 degrees Farenheit or 175 degrees Celsius. Line a metal or standar 9×5-inch loaf pan with parchment paper or grease it.
- Mash ripe bananas and combine with eggs, coconut sugar, cashew butter, vanilla extract, cinnamon, baking soda, baking powder and salt.
- With a spatula, gently mix in the almond flour (and any optional extras like walnuts or chocolate chips) until a smooth batter forms. Make sure to not overmix.
- Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing with a bread knife. Finally, enjoy the best almond flour banana bread with extra toppings or simply alone!
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