Banana Bread Recipe With Almond Flour – Good Almond Flour Banana Bread is a soft, melt-in-your-mouth bread that your whole family will love! It’s also paleo-friendly and has no refined sugars. Your family will go bananas for it!
We eat cereal, but absolutely love almond flour treats like almond flour waffles, almond flour muffins, and almond flour pancakes.
Banana Bread Recipe With Almond Flour
This almond flour banana cake is always disappearing quickly in my kitchen. It’s a soft, delicious, and rich banana bread.
Healthier Vegan Banana Cake With Almond Flour
I’m not a professional baker but I bake a lot of bread quickly for healthy breakfast ideas and healthy snacks. And while we’re not a grain-free family, the use of almond flour in some of these cakes has become part of our well-rounded diet.
The kids love this bread, our readers love it too and it’s one of my most popular recipes ever! It’s so easy to make and I’m sure you’ll love it too!
You only need 5 simple ingredients and a few staplers to make this almond flour banana bread recipe. Detailed recipe cards are below.
This banana bread recipe with almond flour is best in a metal bread pan. I strongly recommend not using glass baking dishes. Here are the basic steps:
Almond Flour Blueberry Banana Bread • The Healthy Toast
I don’t recommend adding chopped apples to this bread as they have too much moisture and the dough is already ‘wet’.
Make sure to only use 3 medium sized bananas (1 mashed cup) and I highly recommend a metal bread pan. I haven’t had great results with ceramic or glass – the bread comes in.
You will need 1 cup of mashed banana. If your bananas are large, you can measure 1 cup. Otherwise, with 2 bananas you will have to use 2/3 of all the other ingredients.
It is possible that the bananas are not fully ripe, so your bread is not sweet enough. You can also add 2 tablespoons of syrup next time.
Easy Almond Flour Banana Bread
While there are several free baking powders on the market, they can be a bit expensive and hard to find. Luckily, you can easily make your own at home with 2 parts cream of tartar and 1 part baking soda. Can add tapioca starch or galangal powder (also known as starch / flour) to avoid lumps.
Right. To make the keto banana bread, use the sugar-free variety and substitute grain-free baking powder (see FAQ above).
Storage: For the first 24 hours, we store the banana bread on a vertical counter in a bread pan covered with a towel. Next, I transfer any leftovers into a resealable plastic bag to prevent them from drying out.
The bread stays fresh on the counter for up to 3 days, making it ideal for cooking. You can then refrigerate for an additional 3 days.
Incredible Low Carb Almond Flour Keto Bread (mom Approved)
To harden: Toast banana bread and let cool completely. I don’t recommend slicing your bread before you put it in the freezer. It retains moisture better this way.
Place in a gallon-size Ziploc container, leave as much room as possible, and seal. Freeze up to 3 months.
Defrost and reheat: Defrost on the counter. It takes about 3-4 hours. The bread will taste like freshly baked. Put it in the toaster for a minute to warm up the freshly baked bread and smell good.
Good Almond Flour Banana Bread is a soft, melt-in-your-mouth bread that your whole family will love! It is environmentally friendly and filters blood sugar. Your family will go bananas for it!
Simple Mills, Soft Baked Almond Flour Bars, Nutty Banana Bread, 5 Bars, 1.19 Oz (34 G) Each
Storage: Store bread in an airtight container or bag in a cool, dry place for up to 3 days. Then put in the refrigerator for 3 more days or continue to freeze.
Freeze: Cook and cool completely. I recommend freezing unsliced bread to retain moisture. Place in a gallon-size Ziploc container, leave as much room as possible, and seal. Freeze up to 3 months. Defrost on the counter for a few hours.
Servings: 1 serving | 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: 13g
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Easy Almond Flour Banana Bread (perfected Recipe!)
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This page may contain affiliate links. Please see our disclosure policy. is a participant in the Amazon Services LLC Affiliate Program. If you make a purchase, we’ll get you a small commission for free. It helps keep the recipes free. Thanks for your support! This almond flour banana bread took me months to perfect (literally!) But it’s finally ready for you. This quick bread is gluten-free and lightly sweetened with maple syrup, so it’s the perfect nutrient-rich alternative my kids love. I hope you will too!
May I ask, can I use almond flour instead of all-purpose flour in my favorite banana bread recipe? The answer is no. You can’t simply swap out almond flour for another flour, because almond flour is higher in fat and it’s not as thick as all-purpose flour.
As a result, this recipe calls for more eggs, less oil, and more tweaking than I ever expected! I think I made at least 25 banana breads over the course of 3 months trying to make this one “just right”.
Almond Flour Banana Bread (no Added Sugar)
It’s best to use finely ground almond flour for this recipe, rather than almond flour (which has brown spots in it) for a softer result. Almond flour has created a very moist and thick bread, so using almond flour will likely make the bread slightly wet in the middle.
As I mentioned, I have tested this recipe a lot. I tested it with honey. I tested it with coconut sugar. And because I have tested it many times, I can confidently say that the taste and texture will be better when you use maple syrup.
Honey If you want to use honey instead of maple syrup, use a little less than what is called for in the recipe. (A 1/4 cup is recommended.) Honey has a richer flavor and you don’t want it overpowering the banana.
Coconut sugar. Oddly enough, using granulated sugar in this recipe makes it softer. I absolutely love the taste of this banana bread when you use 3/4 cup coconut sugar, but the texture will be smoother and more fluffy with this swap.
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Egg. If you need egg-free banana bread, I’ve got the tested vegan Almond Banana Flour recipe here on my site!
As you may know, I don’t use stevia or other zero-calorie alternatives, but I imagine you could omit the sweetener altogether if you wanted to here. The bread will simply be less sweet!
This almond flour banana bread is naturally granular and gluten-free, made with a few simple ingredients. I love that it’s naturally sweetened with maple syrup!
Nutrition information for 1 of 12 servings. This will vary depending on how thick or thin you are, so this is an estimate and not a guarantee.
Almond Flour Banana Bread By Chefjarecipes
I use olive oil in this recipe because it doesn’t thicken when it comes in contact with cold eggs in the fridge. If you want, you can use coconut oil instead, or you can leave it out if you don’t want the bread to have a slightly different texture. (The oil makes slicing easier in my opinion).
Calories: 191 kcal, carbohydrates: 18 g, protein: 6 g, fat: 12 g, saturated fat: 1 g, polyunsaturated fat: 1 g, monounsaturated fat: 1 g, cholesterol: 47 mg, sodium: 114 mg, potassium: 226 mg, Fiber: 3 g, Sugar: 10 g, Vitamin A: 87 IU, Vitamin C: 3 mg, Calcium: 88 mg, Iron: 1 mg
If you tried this almond flour banana bread, leave a comment below letting me know how you like it! I really appreciate your feedback.
Reader Feedback: What flavor of quick bread should I make next? Which flour do you prefer to use?
Gluten Free Almond Flour Banana Bread
Hi, I’m Megan. A former fast-food fan turned certified nutritionist, trying to make healthy living as easy as possible.
DF Dairy Free GF Gluten Free Recipe LC Low Fat Fat NS No Add Sugar NF Nut Free P Paleo V Vegan VEG Vegetarian
Sign up for my weekly email newsletter for a free 7-day beginner’s tutorial. Plus, you’ll get weekly meal ideas and new recipes every week! What does your freezer look like? We’ve got frozen veggies, dino nuggets, popsicles, meatballs and lots of randomly ripe bananas.
Because that’s what you do, right? You buy bananas, most of them eat, but after a few days, you have one or two on the way to death that you can’t send yourself because “I can make banana cake!”.
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And then it happens again the next week, and the following week, and before you know it… your freezer can hold a dozen.
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