Almond Flour Banana Bread

Banana bread is a timeless comfort food, but this Almond Flour Banana Bread takes it to a whole new level by incorporating wholesome almond flour for a moist, tender crumb with a rich nutty flavor. This recipe is perfect for anyone seeking a gluten-free or grain-free alternative without sacrificing taste or texture. Using very ripe bananas ensures natural sweetness and moistness, while almond flour adds healthy fats and protein. The result is a deliciously soft banana bread that’s perfect for breakfast, a snack, or even dessert.

This banana bread is easy to make, relying on simple pantry staples and minimal prep time. Sweetened naturally with maple syrup and enhanced with cinnamon and vanilla, it strikes a perfect balance of flavors. Whether you’re on a low-carb or paleo diet, or simply looking to bake a healthier version of classic banana bread, this recipe is sure to become a favorite. Its tender texture and rich flavor make it a wonderful treat for the whole family.

Why You’ll Love This Recipe

• Gluten-free and Grain-free: Made with almond flour, suitable for many dietary needs.
• Moist and Tender: Ripe bananas keep the bread soft and flavorful.
• Naturally Sweetened: Uses maple syrup for a wholesome touch.
• Easy and Quick: Simple ingredients and straightforward steps.
• Versatile: Great for breakfast, snacks, or even dessert.

Ingredients

Very ripe bananas, mashed
Large eggs
Sweetener (maple syrup recommended)
Mild oil or melted butter (avocado oil recommended)
Pure vanilla extract
Ground cinnamon
Baking soda
Baking powder
Salt
Almond flour (not almond meal)
Cooking spray

Variations

• Add chopped walnuts or pecans for extra crunch.
• Mix in chocolate chips for a sweeter treat.
• Substitute coconut oil for avocado oil for a different flavor.
• Use honey instead of maple syrup if preferred.
• Add a teaspoon of ground nutmeg or cardamom for a spiced twist.

How to Make the Recipe

Step 1

Preheat the oven to 350°F (175°C) and grease a loaf pan with cooking spray.

Step 2

In a large bowl, mash the ripe bananas until smooth.

Step 3

Add eggs, sweetener, oil, and vanilla extract to the mashed bananas. Mix until well combined.

Step 4

In a separate bowl, whisk together almond flour, cinnamon, baking soda, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Step 6

Pour the batter into the prepared loaf pan and smooth the top.

Step 7

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Let the banana bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Making the Recipe

• Use very ripe bananas with plenty of brown spots for maximum sweetness and moisture.
• Do not overmix the batter; stir just until ingredients are combined.
• Check doneness early as ovens vary; use a toothpick test.
• Almond flour can be dense; be sure to use almond flour, not almond meal for best texture.
• Store the bread tightly wrapped to keep it moist.

How to Serve

Serve this almond flour banana bread sliced with butter, nut butter, or a drizzle of honey. It’s delicious on its own or paired with a cup of tea or coffee for breakfast or a snack.

Make Ahead and Storage

Storing Leftovers

Wrap the banana bread tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Freezing

Slice the bread and freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Reheating

Warm slices in the microwave or toaster oven for a cozy treat.

FAQs

Can I use almond meal instead of almond flour?

Almond flour is finer and gives a better texture; almond meal may result in a denser bread.

Is this recipe dairy-free?

Yes, if you use dairy-free butter or oil and skip any optional dairy toppings.

Can I substitute the sweetener?

Yes, honey, agave, or coconut sugar can be used instead of maple syrup.

How do I store the banana bread?

Wrap tightly and store at room temperature or refrigerate for longer freshness.

Can I add nuts or chocolate chips?

Absolutely, add about 1/2 cup to the batter before baking.

Will this bread be dense?

Almond flour can make baked goods denser than wheat flour, but the bananas keep it moist and tender.

Can I use regular flour?

This recipe is designed for almond flour; using wheat flour will change texture and baking time.

How ripe should the bananas be?

Very ripe with lots of brown spots for best flavor and sweetness.

Can I make muffins instead of a loaf?

Yes, bake in muffin tins for about 20–25 minutes at the same temperature.

Is this recipe keto-friendly?

It’s low carb but includes bananas which add natural sugars; adjust according to your diet.

Conclusion

Almond Flour Banana Bread is a wholesome, delicious twist on a classic favorite. It’s naturally sweetened, gluten-free, and packed with flavor, making it a perfect choice for those looking for a healthier banana bread option. Easy to prepare and versatile, it can be enjoyed anytime—whether for breakfast, a snack, or dessert. With its tender crumb and rich taste, this banana bread is sure to become a staple in your baking repertoire.

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