Almond Flour Banana Bread Recipe
This almond flour banana bread recipe offers a moist, gluten-free twist on classic banana bread using wholesome ingredients. Made with ripe bananas, almond flour, eggs, and natural sweeteners, it delivers rich flavor and tender texture. Easy to prepare and packed with nutrients, this bread is perfect for a healthy breakfast or snack. It stores well and can be customized with nuts or chocolate.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or fork
- Spatula
- 9×5 inch loaf pan
- Parchment paper (optional, for easier removal)
- Oven
Ingredients
- 3 cups almond flour not almond meal
- 3 medium to large overripe bananas should have brown spots, mashed (about 1 cup)
- 3 large eggs
- 1/4 cup maple syrup or any preferred liquid sweetener
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 cup avocado oil or any mild oil, or melted butter
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easier cleanup and removal.
- In a medium bowl, mash the ripe bananas until smooth. You should have about 1 cup of mashed banana. Add the eggs, maple syrup, oil, and vanilla extract. Whisk everything together until well combined.
- In a separate large bowl, mix the almond flour, baking soda, baking powder, cinnamon, and salt. Stir to distribute the leavening agents evenly.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until everything is just combined. Be careful not to over mix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Place the loaf in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10–15 minutes, and then transfer it to a wire rack to cool completely before slicing.
Notes
Notes: If your bananas aren’t very ripe, bake them (with the peel on) at 300°F for 15 minutes to soften and sweeten. For added texture, fold in ½ cup of chopped nuts or dark chocolate chips before baking. Almond flour can burn more easily than regular flour, so keep an eye on the bread near the end of baking.