Almond Flour Banana Bread Recipe
When you’re craving something comforting that also happens to be wholesome, Almond Flour Banana Bread becomes your new best friend. This bread checks all the right boxes: moist, perfectly sweet, and just hearty enough to work as breakfast, an afternoon pick-me-up, or even a light dessert. Plus, it’s naturally gluten-free, easy to make, and loaded with those cozy banana bread vibes everyone loves. Whether you’re a seasoned baker or brand new to the world of almond flour, this recipe will have you savoring each slice and coming back for more.
Ingredients You’ll Need
This Almond Flour Banana Bread calls for a list of simple, real-food ingredients you probably already have in your kitchen. Each one brings its own charm, from the earthy almond flour to sweet ripe bananas, guaranteeing that signature flavor and texture in every bite.
- Ripe Bananas: The riper, the better for extra sweetness and flavor; they create the moist foundation your bread needs.
- Large Eggs: Essential for structure and moisture, eggs also make the loaf tender and rich.
- Honey or Maple Syrup: Adds a gentle, natural sweetness without overpowering the banana flavor; choose your favorite.
- Vanilla Extract: Just a splash brings depth and enhances all the other flavors.
- Almond Flour: The gluten-free hero for tender crumb, subtle nuttiness, and a beautiful golden color.
- Baking Soda: This little leavening agent helps your bread rise and stay fluffy.
- Cinnamon: A touch adds warmth and compliments the bananas perfectly.
- Salt: A pinch balances out the sweetness and brings out every flavor.
- Chopped Walnuts or Chocolate Chips (optional): Either adds a fun crunch or a pop of chocolate for extra delight; totally up to you.
How to Make Almond Flour Banana Bread
Step 1: Get Your Pan and Oven Ready
First things first, set yourself up for success by preheating your oven to 350°F (175°C). Give a 9×5-inch loaf pan a good greasing or line it with parchment paper, so your Almond Flour Banana Bread slips out effortlessly after baking. A well-prepped pan is the secret to a perfectly shaped loaf.
Step 2: Mix Up the Wet Ingredients
In a big mixing bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), and vanilla extract. Don’t rush this part—whisk until your mixture is smooth and glossy. You want each banana bit well incorporated since it’s what makes your bread moist and naturally sweet.
Step 3: Add the Dry Goods
Now, add in the almond flour, baking soda, cinnamon, and salt. Stir until everything is just combined—don’t overmix. Almond flour can be a little delicate, so keep it gentle to ensure a tender crumb in your banana bread.
Step 4: Fold in Extras (If You Want!)
This is your moment to add some personality to your loaf—gently fold in chopped walnuts or chocolate chips if you like. Both bring their own kind of magic, whether it’s the classic crunch of walnuts or melty pockets of chocolate with every bite.
Step 5: Pour, Bake, and Wait
Pour that luscious batter into your prepared pan and smooth out the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick poked into the center comes out clean. The hardest part: letting your Almond Flour Banana Bread cool in the pan for 10 minutes, then transferring it to a rack to cool completely before slicing. Trust me, it’s worth the wait for those perfect, intact slices.
How to Serve Almond Flour Banana Bread
Garnishes
Elevate each slice by adding a dollop of creamy almond butter, a dusting of cinnamon, or a scattering of extra chopped nuts or chocolate chips right on top. Sometimes, just a light drizzle of honey is all you need to make a slice taste extra special.
Side Dishes
This banana bread goes beautifully with a cup of hot coffee or tea in the morning, or paired with tangy Greek yogurt and fresh berries for a heartier breakfast or brunch. For an extra indulgent snack, serve it alongside a smoothie or a frothy cappuccino—yummy and satisfying!
Creative Ways to Present
If you want to get fancy, slice your Almond Flour Banana Bread and use it as the base for an open-faced sandwich with peanut butter and sliced bananas, or cut the loaf into cubes for an easy, crowd-pleasing brunch platter. You can even toast slices and serve with ice cream for a fun twist on dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bread in an airtight container in the refrigerator, where it stays moist and delicious for up to five days. The flavors blend together even more after a day or two, making each bite just as tasty—if not better—than the day it was baked.
Freezing
Want to keep your Almond Flour Banana Bread handy for a future treat? Wrap individual slices tightly in plastic wrap, then pop them in a freezer bag. They’ll keep for up to three months and defrost beautifully for those banana bread emergencies —or whenever the craving calls.
Reheating
To enjoy your bread warm, simply microwave a slice for about 20 seconds or toast it lightly for a little crunch. Fresh out of the oven taste, anytime you want it!
FAQs
Can I make Almond Flour Banana Bread without eggs?
Yes! While eggs help with texture and structure, you can use flax or chia eggs instead. Just note the bread may turn out a bit denser but still delicious and moist.
Is this recipe Paleo-friendly?
Absolutely! Using almond flour, natural sweeteners, and leaving out dairy or grains makes this a perfect fit for Paleo diets. Just stick to honey or pure maple syrup and avoid chocolate chips if you’re keeping it extra strict.
What can I use instead of honey or maple syrup?
Applesauce or date syrup works wonderfully here. They’ll both sweeten the loaf and add a little extra fruity note, without overpowering the bananas.
Can I add other mix-ins besides nuts or chocolate chips?
Definitely—dried fruit like cranberries or raisins, shredded coconut, or even a swirl of nut butter all taste amazing in Almond Flour Banana Bread. Get creative with your favorites!
Why did my bread come out too moist or crumbly?
Banana size and almond flour brand both affect moisture content. Make sure to measure flour loosely and avoid overmixing. Letting the bread cool completely also helps it set for perfect slicing.
Final Thoughts
If you’re searching for an easy, crowd-pleasing loaf that never disappoints, it’s time you tried Almond Flour Banana Bread. It’s simple, satisfying, and just begging to be shared—so pour yourself a cup of coffee and treat yourself to a thick, cozy slice today!
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Almond Flour Banana Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in a delicious and nutritious treat with this Almond Flour Banana Bread recipe. Made with wholesome ingredients like almond flour and ripe bananas, this gluten-free and dairy-free bread is perfect for breakfast or as a snack.
Ingredients
Ingredients:
- 3 ripe bananas (mashed)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, combine mashed bananas, eggs, honey/maple syrup, and vanilla extract.
- Add dry ingredients: Mix in almond flour, baking soda, cinnamon, and salt until well combined.
- Include extras: Fold in chopped nuts or chocolate chips if desired.
- Bake: Pour the batter into the loaf pan and bake for 50–60 minutes.
- Cool and serve: Let the bread cool before slicing and enjoying!
Notes
Notes:
- Store leftovers in the refrigerator for up to 5 days or freeze for extended storage.
- For a sweeter loaf, add 2 tablespoons of coconut sugar or extra chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
