If you’ve been searching for a delightful twist on a classic favorite, this Almond Flour Banana Bread Recipe will absolutely win your heart and taste buds. It is wonderfully moist and packed with the natural sweetness of ripe bananas, while almond flour adds a tender crumb and a subtly nutty flavor that makes it stand out. Whether you’re gluten-free, grain-free, or just craving something wholesome and delicious, this recipe is your new go-to for breakfast, snacks, or a comforting dessert.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, wholesome ingredients come together in this Almond Flour Banana Bread Recipe to create a perfect balance of flavor and texture. Each component plays an important role whether it’s moisture, sweetness, or that lovely rise you want in your bread.
- Ripe bananas: Using medium-large bananas with brown spots ensures natural sweetness and a moist crumb.
- Eggs: These bind everything together and give the bread structure and richness.
- Sweetener of choice: I recommend maple syrup for its warm flavor that pairs beautifully with bananas.
- Mild oil or melted butter: Avocado oil is perfect here, adding moisture without overpowering the taste.
- Pure vanilla extract: Enhances overall aroma and deepens the sweetness.
- Ground cinnamon: Brings a cozy, warm spice that complements the bananas perfectly.
- Baking soda and baking powder: Work together to give you that lovely lightness and rise.
- Salt: Balances sweetness and brings out the nutty notes of almond flour.
- Almond flour: Not almond meal — this is the key ingredient that creates the moist, tender texture and rich flavor unique to this bread.
- Cooking spray: Essential for greasing the pan so your loaf comes out clean and beautiful.
How to Make Almond Flour Banana Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan generously with cooking spray. This ensures that your banana bread will release easily after baking and develop a lovely crust.
Step 2: Mash the Bananas
Grab your ripe bananas and mash them in a large bowl until they become smooth and creamy. The riper your bananas, the sweeter and more flavorful your bread will be.
Step 3: Mix Wet Ingredients
Add the eggs, sweetener, oil, and vanilla extract to your mashed bananas. Whisk everything together until it forms a well-combined, luscious batter. This mixture is rich and fragrant, laying the flavor foundation for your bread.
Step 4: Combine Dry Ingredients Separately
In another bowl, mix the almond flour, cinnamon, baking soda, baking powder, and salt. Getting these dry elements evenly combined before adding them to the wet mixture helps ensure an even texture throughout your loaf.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet ones, stirring gently just until everything is combined. Be careful not to overmix — you want to keep your bread light and tender.
Step 6: Pour the Batter Into the Pan
Pour your beautifully blended batter into the prepared loaf pan, smoothing the top with a spatula. This step preps your bread to bake evenly and rise nicely in the oven.
Step 7: Bake Until Golden and Set
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will begin to fill with the inviting aroma of warm bananas and cinnamon — a sure sign that something delicious is happening inside the oven.
Step 8: Cool Before Slicing
Let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely to finish setting, which helps maintain that perfect slice every time.
How to Serve Almond Flour Banana Bread Recipe
Garnishes
To amp up the presentation and flavor, try topping your almond flour banana bread with a light spread of almond butter or a dollop of Greek yogurt. A sprinkle of crushed toasted almonds or a drizzle of honey creates a delightful textural contrast and a touch of elegance.
Side Dishes
This bread pairs wonderfully with fresh fruit like berries or sliced apples for a balanced breakfast or snack. For a heartier brunch, enjoy it alongside a small bowl of your favorite nut butter or a side of scrambled eggs for that wonderful sweet-savory combo.
Creative Ways to Present
Want to wow friends or family? Serve your almond flour banana bread warm, lightly toasted with a smear of cinnamon-infused cream cheese or even topped with a scoop of ice cream for dessert. You can also slice it thinly and layer with cottage cheese and honey for an elegant, light treat.
Make Ahead and Storage
Storing Leftovers
Keep your almond flour banana bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for about 3 days, making it perfect for an easy grab-and-go breakfast.
Freezing
If you want to enjoy this treat later, slice it first and freeze individual pieces. Wrap each slice in plastic wrap and place in a freezer-safe bag. It will keep well for up to 3 months – great for quick breakfasts or unexpected guests.
Reheating
Reheat frozen or leftover slices in a toaster oven or microwave for a few seconds until warm. This brings back the bread’s soft texture and enhances the comforting banana aroma, making it taste freshly baked all over again.
FAQs
Can I use almond meal instead of almond flour in this recipe?
While almond meal is similar, it has a coarser texture which can affect the bread’s consistency. For the best results and that tender crumb, stick with almond flour as specified in this Almond Flour Banana Bread Recipe.
Is this recipe gluten-free and keto-friendly?
Yes! Since it uses almond flour and no wheat flour, it is naturally gluten-free. It can also fit into many keto diets, especially when you choose a low-carb sweetener instead of maple syrup.
How ripe should the bananas be?
Your best bet is medium-large bananas showing plenty of brown spots. They should be soft and sweet to provide the natural sugar and moisture that make this bread irresistible.
Can I add nuts or chocolate chips to this bread?
Definitely! Chopped walnuts or dark chocolate chips fold nicely into the batter, adding texture and bursts of flavor without overwhelming the lovely almond and banana base.
What can I substitute for eggs in the Almond Flour Banana Bread Recipe?
For an egg-free version, consider using flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg, mixed and rested). This swap adds moisture and helps bind the ingredients similarly to eggs.
Final Thoughts
This Almond Flour Banana Bread Recipe is truly one of those comforting, feel-good dishes that can easily become a staple in your kitchen. It’s cozy, wholesome, and loaded with banana goodness and almond warmth. I promise you, once you try it, you’ll be reaching for this recipe again and again to savor its tender texture and rich flavor. Go ahead, bake a loaf today and share this little slice of happiness with your loved ones!
Print
Almond Flour Banana Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Almond Flour Banana Bread is a moist, flavorful, and gluten-free treat made with ripe bananas and wholesome almond flour. Sweetened naturally with maple syrup and infused with warm cinnamon, it’s a perfect healthier alternative to traditional banana bread. Baked to golden perfection, it’s ideal for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
Dry Ingredients
- 3 cups almond flour (not almond meal)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Other
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray to prevent sticking.
- Mash bananas: In a large bowl, mash the ripe bananas thoroughly until smooth with no large lumps.
- Combine wet ingredients: Add the eggs, sweetener, oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth.
- Mix dry ingredients: In a separate bowl, thoroughly mix the almond flour, ground cinnamon, baking soda, baking powder, and salt to evenly distribute all ingredients.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a tender crumb.
- Pour batter into pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula for an even bake.
- Bake the bread: Place the pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
- Cool the bread: Remove from oven and let the bread cool in the pan for 15 minutes to set. Then transfer to a wire rack and let cool completely before slicing to preserve texture and flavor.
Notes
- Ensure bananas are very ripe for best natural sweetness and moisture.
- Use almond flour, not almond meal, for a finer texture and better rise.
- Do not overmix the batter to keep the bread tender.
- You can substitute the sweetener with honey or other liquid sweeteners.
- This bread stores well in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
