This almond flour banana bread is soft, fluffy, moist, and perfectly delicious! This quick and easy recipe is made in one mixing bowl. Only 10 minutes of prep time. This healthy banana bread recipe is great for breakfast, brunch, an afternoon snack, and even dessert! Both kids and adults love this bread. It has a unique nutty flavor and the perfect moist texture!
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Why You’ll Love This Recipe
- This almond flour banana bread is quick and easy to make.
- Everything is made in one mixing bowl.
- Almond flour is rich in nutrients including protein, healthy fats, and vitamins.
- Almond flour has a natural moisture. This bread does not become dry. Try these Almond Flour Blondies too!
- Ripe bananas add natural sweetness. Overall, this bread relies on ripe bananas and coconut sugar for sweetness.
- This bread is lower in sugar and higher in protein than traditional banana bread recipes.
- Great any time of the day and year! In the summer months, try this Healthier Zucchini Bread!
- This recipe is great for many diets and lifestyles.
- Almond flour is naturally gluten-free and grain-free. In addition, this recipe is dairy-free and refined sugar-free.
- The mini chocolate chips add the best little burst of chocolaty flavor!
- Check out this Chocolate Chip Banana Bread or this Paleo Bread for another delicious quick bread!
What is Almond Flour?
Almond flour, also known as almond meal, is made from finely ground blanched almonds.
Unlike almond meal, which includes the almond skins, almond flour is made from skinless almonds, resulting in a finer texture and lighter color.
Almond flour is an excellent grain-free alternative to wheat flour, making it a popular choice for those following gluten-free or low-carb diets.
Its subtly nutty flavor and nutrient-rich profile add depth to baked goods like banana bread.
I love baking with almond flour. It is more filling and hearty than traditional flour. In addition, this healthy option is also Paleo, grain-free, and gluten-free. I have been baking with almond flour for years and years!
Baking with Almond Flour
When baking with almond flour, keep the following tips in mind for optimal results.
Almond flour is often combined with other flours to achieve a balanced texture in baked goods. Coconut flour and tapioca flour are commonly used with almond flour.
Almond flour is naturally Paleo, grain-free, and gluten-free. This makes it suitable for many diets and allergies.
This healthy flour has a higher fat content. Therefore, almond flour baked goods can become too brown too quickly. Closely watch the desserts as they bake. If needed, cover the bread with some tin foil while it bakes.
Choose finely blanched almond flour for the best results. Almond meal contains the almond skin, making it more coarse.
Try these Almond Flour Muffins too!
Ingredients & Substitutes
Scroll down to the recipe card for the full almond flour banana bread recipe!
Eggs help bind the bread batter together. Do not replace the eggs in this recipe.
Mashed ripe bananas add substance and sweetness. Choose bananas that are brown-spotted.
Creamy all-natural nut butter adds a delicious flavor! Peanut butter, almond butter, and cashew butter all work well. For nut-free, use SunButter.
Vanilla extract adds a warm and cozy flavor.
A little coconut sugar adds natural sweetness. We much prefer this to brown sugar. If you have extra coconut sugar, try these Healthy Avocado Brownies!
Almond flour adds substance and a slightly nutty flavor. Use blanched almond flour, not almond meal.
Baking soda helps leaven the bread.
Add in a pinch of sea salt to balance out the flavors.
Lastly, use naturally sweetened dark chocolate chips. Feel free to use pecans or walnuts instead. Dried cranberries are another great option!
Taste & Texture
Almond flour banana bread has a nutty flavor with a subtle sweetness from the ripe bananas.
The texture is wonderfully moist, soft, and tender, making each bite a delight.
Almond flour provides a light and fluffy texture.
How to Make
First, preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
In a large mixing bowl, add eggs, mashed bananas, nut butter, and vanilla extract. Stir together.
Next, add the coconut sugar, almond flour, baking soda, and sea salt. Stir until combined.
Fold in the mini chocolate chips. Reserve a few for the top of the bread.
Transfer the batter to the parchment-lined loaf pan. Top with a few mini chocolate chips.
Then, bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
Lastly, remove the almond flour banana bread from the oven. Allow it to cool completely before slicing and serving.
Expert Tips for Success
Use overripe bananas with brown spots for the best flavor and natural sweetness. They are easier to mash and infuse your banana bread with a rich taste.
Use all-natural nut butter. This adds creaminess and moisture to the bread.
Use blanched almond flour. It is finely ground and adds a great flavor.
Do not use almond meal.
Do not bake too long. Keep an eye on the almond flour banana bread as it bakes. Almond flour has the ability to turn too brown too quickly. If needed, place a piece of tin foil over the top of the bread to slow down the browning process.
Flavor Variations & Add-Ins
Feel free to get creative with your almond flour banana bread by trying out these flavor variations.
Add a teaspoon of ground cinnamon for a warm, aromatic twist. A pinch of nutmeg adds a cozy flavor too!
For a unique flavor, add in a pinch of ground ginger.
Add in some pecans, walnuts, or chopped nuts for a crunchy texture.
Grate some orange or lemon zest into the batter for a refreshing citrusy flavor.
Fold in a cup of fresh berries, such as blueberries or raspberries, for bursts of fruity goodness.
Mix in shredded coconut for a tropical twist to your banana bread.
Add in chopped chocolate for warm pools of melty chocolate.
How to Serve & Store
To serve, slice the almond flour banana bread once fully cooled. Enjoy on its own or with a dollop of Greek yogurt, a drizzle of honey, or a spread of almond butter.
Great as a delightful breakfast option, a satisfying snack, or a healthier dessert.
For storage, keep this almond flour banana bread in an airtight container for up to 3 days.
Or, extend its shelf life by refrigerating it for up to a week.
For longer storage, freeze individual slices and thaw them as needed.
Frequently Asked Questions (FAQs)
No, there is no direct substitute for almond flour.
Almond flour is made from ground-up blanched almonds. Blanched almonds have their skins removed. Almond meal is made from ground-up almonds still containing their skins. Almond meal is more coarse. It is better for cooking than baking.
Yes, almond flour is naturally gluten-free.
Yes! Feel free to add in nuts to the batter before baking. Or, top the bread with nuts after baking.
Pre-Cut Parchment Paper Sheets: These parchment paper sheets help you remove the bread from the pan.
Pyrex 3 Glass Mixing Bowls: These measuring bowls are sturdy and durable. I use them every time I bake.
Pyrex Glass Measuring Cups: Use these measuring cups for measuring out the almond flour banana bread ingredients.
Bread Pan: This is my favorite bread pan for baking.
You May Also Enjoy
- Whole Wheat Cinnamon Bread
- Banana Ice Cream
- Whole Wheat Pumpkin Bread
- Banana Nut Muffins
- Homemade Banana Pudding
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Enjoy this almond flour banana bread recipe!