Almond Flour Banana Bread Recipe – Healthy Almond Flour Banana Bread is a quick melt-in-your-mouth bread that your whole family will love! It’s also paleo-friendly and free of refined sugar. Your family will go bananas for it!
We eat grains, but we love almond flour treats like almond flour waffles, almond flour muffins and almond flour pancakes.
Almond Flour Banana Bread Recipe
This banana bread with almond flour always disappears quickly in my kitchen. It is a banana bread that is tender, tasty and delicious.
Banana Bread Recipe (with Video)
I’m not a professional baker, but I bake a lot of quick breads for healthy breakfast ideas and healthy snacks. And while we’re not a grain-free family, using almond flour in some of these baked goods has become part of our complete diet.
Kids love this bread, our readers love it, and it’s one of my most popular recipes ever! It’s super easy to make and I’m sure you’ll love it too!
You only need 5 simple ingredients and a few pantry staples to make this Almond Flour Banana Bread recipe. A detailed recipe card can be found below.
This banana bread recipe with almond flour rises better in a metal loaf pan. I strongly recommend not using a glass baking dish. Here are the basic steps:
Chocolate Chip Banana Bread Recipe
I do not recommend adding chopped apples to this bread as they contain too much moisture and the dough is already ‘wet’.
Make sure you only use 3 medium bananas (1 cup mashed) and I highly recommend a metal baking pan. I didn’t get good results with ceramic or glass – the bread fell in.
You will need 1 cup of mashed bananas. If your bananas are too big, they can measure 1 cup. Otherwise, with 2 bananas, you must use 2/3 of all the other ingredients.
Probably because bananas were not very ripe, your bread was not sweet enough. You can also add another 2 tablespoons of sweetener next time.
Quinoa + Almond Flour Pumpkin Bread
Although there are some grain-free baking powders on the market, they can be a little expensive and hard to find. Fortunately, it’s easy to make your own at home by using 2 parts cream of tartar to 1 part baking soda. Tapioca starch or arrowroot powder (also known as starch/flour) can be added to prevent clumping.
Yes. To make keto banana bread, use a sugar-free sweetener and choose a grain-free baking powder (see FAQ above).
Storage: For the first 24 hours, we store the banana bread on a counter directly in the bread tin covered with a towel. Then I transfer any leftovers to a resealable plastic bag to keep them from drying out.
Bread stays fresh on the counter for up to 3 days, making it great for meal prep. After that you can put it in the fridge for another 3 days.
Paleo Double Chocolate Banana Bread
Freeze: Bake banana bread and cool completely. I recommend not slicing bread before putting it in the freezer. It retains moisture better this way.
Place in a gallon size Ziploc container, release as much air as possible and seal. Freeze for up to 3 months.
Defrosting and reheating: Defrosting on the table. Takes about 3-4 hours. Bread will taste like freshly baked. Put it in a toaster for a minute for the warm and fresh bread aroma.
Healthy Almond Flour Banana Bread is a quick melt-in-your-mouth bread that your whole family will love! It is paleo-friendly and free of refined sugar. Your family will go bananas for it!
Almond Flour Banana Bread (low Carb, Dairy Free)
Storage: Store bread in an airtight container or bag in a cool, dry place for up to 3 days. After refrigerate for another 3 days or continue to freeze.
Freezing: Bake and cool completely. I recommend freezing unsliced bread to retain moisture. Place in a gallon size Ziploc container, release as much air as possible and seal. Freeze for up to 3 months. Defrost on the counter for a few hours.
Serving: 1 slice | Calories: 309 kcal | Carbohydrates: 23 g | Protein: 9 g | Fat: 23 g | Saturated fat: 5 g | Cholesterol: 61 mg | Sodium: 293 mg | Fiber: 5 g | Sugar: 13 g
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Easy Almond Flour Banana Bread (gluten Free Recipe)
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This page may contain affiliate links. See our disclosure policy. participates in the Amazon Services LLC Associates program. If you make a purchase, we receive a small commission at no extra cost to you. It helps keep recipes free. Thank you for your support! This Almond Flour Banana Bread is so moist and tender, it’s the perfect use for leftover bananas! Naturally gluten-free, it uses simple and delicious ingredients.
It’s no secret that I love baking with almond flour. It’s versatile, delicious and always produces amazing results.
Desserts and sweets are my experience and I love trying new things! Although I love using it to make cookies and cupcakes, I love making banana bread with almond flour when I have leftover bananas on my counter.
Almond Flour Banana Bread Story
What I love about this particular banana bread is how versatile it is. It easily fits into many diets out there and it has absolutely no almond taste!
Start by mixing your dry ingredients in a large mixing bowl. In a separate bowl, whisk your wet ingredients and mix well until combined. Next, combine your wet and dry ingredients until combined. Fold through your chocolate chips if using.
Now transfer your dough to a loaf tin. Bake the bread for 40-50 minutes or until a skewer comes out mostly clean. Remove the banana bread from the oven and let it cool completely in the pan before slicing.
Almond flour does not rise as well as traditional flour when baking powder is added. However, it does provide some structure.
Simple Almond Flour Banana Bread (paleo)
Almond flour is lower in carbohydrates and higher in protein than regular flour. It’s also popular in keto desserts. However, it is higher in fat and calories.
If you find your banana bread thick, it is due to overbaking. Remember that the banana bread will continue to bake while it cools in the pan.
If you notice that the top of the banana bread is browning too soon, cover it with tin foil around the 20 minute mark.
This Almond Flour Banana Bread is so moist and tender, it’s the perfect use for leftover bananas! Naturally gluten-free, it uses simple and delicious ingredients.
Paleo Chocolate Swirl Banana Bread (vegan)
* To make flax eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it form a gel, about 10 minutes.
FOR STORAGE: If you plan to enjoy your banana bread within 2 days, it can be stored at room temperature in a sealed container. To keep it longer, store it in the fridge for up to 1 week.
TO FREEZE: Place slices of the bread in a ziplock bag and store in the freezer for up to 6 months.
Serving: 1 slice | Calories: 195 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 19 g | Sodium: 101 mg | Potassium: 93 mg | Fiber: 3 g | Vitamin A: 60 IU | Vitamin C: 2 mg | Calcium: 70 mg | Iron: 1 mg | NET CARBOHYDRATES: 7 g
Easy Almond Flour Banana Bread (perfected Recipe!)
Thanks for stopping by The Big Man’s World ® . My name is Arman Liew and I am glad to have you here! Here you will find delicious HEALTHY recipes, travel inspiration and lifestyle, all served with a side of cheeky banter. What does your freezer look like? Ours is filled with frozen veggies, Dino nuggets, popsicles, meatballs and a ton of random overripe bananas.
Because that’s what you do, right? You buy bananas, most get eaten, but after several days you have one or two that are dying, but you can’t bring yourself to throw them out because “I can make banana bread!”
And then it happens again the next week, and the next week, and before you know it… Your freezer can make a dozen banana breads at any time.
This is how this banana bread with almond flour was made. A freezer full of frozen bananas, ¼ bag of almond flour that I used for my lemon macarons continues to get in the way in my pantry, and a bag of pecans that I got in a shipment of pecans made for this cream praline yes
The Best Paleo Banana Zucchini Bread
Oh, and my dear gluten-free neighbor who can never try any of my treats because 90% of the time I use plain flour in my baked goods (she broke off the graham cracker crust of my key lime pie bars and a couple weeks ago).
But let me tell you what, friends – this bread is going to knock your socks off. And I speak from experience when I say that this loaf disappeared almost too quickly to pass it on to my neighbor (don’t worry – she got about ⅓ of the loaf!).
Since we are no strangers to banana bread in this house, I used my usual banana bread as a guide, but modified
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