Name: Almond Flour Banana Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
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 baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/3 cup chopped walnuts or dark chocolate chips

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If you’re seeking a treat that’s gloriously moist, naturally gluten-free, and tastes every bit as dreamy as it smells while baking, look no further than this Almond Flour Banana Bread. It’s packed with ripe bananas, gently sweetened with just a touch of honey or maple, and built on a base of almond flour for that tender crumb and rich nutty flavor. Whether you’re baking for your family, brunch guests, or simply want an afternoon snack, this loaf covers all the bases—deliciously! Get ready to fall in love with banana bread all over again.

Almond Flour Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Almond Flour Banana Bread lies in its simple yet thoughtfully chosen ingredients. Each one plays a special role—bananas add moisture, almond flour keeps it tender, eggs bind it all together, honey or maple brings natural sweetness, and a handful of pantry spices pulls it all into harmony. Here’s what you’ll need:

Ripe bananas: The riper, the better—they lend moisture, natural sweetness, and that unmistakable banana flavor.
Large eggs: These help make the bread fluffy and ensure it holds together beautifully.
Honey or maple syrup: For a touch of natural sweetness and moistness, use whichever you prefer.
Vanilla extract: This infuses the bread with a warm, aromatic depth.
Almond flour: The star of the show—provides a soft, tender crumb and keeps the loaf gluten-free.
Baking soda: Gives the bread a gentle lift and tender texture.
Baking powder: Adds even more lightness so each slice is airy yet satisfying.
Cinnamon: A sprinkle for cozy warmth and spice you can smell from the oven.
Salt: Just a pinch to balance the sweetness and round out the flavors.
Optional – chopped walnuts or dark chocolate chips: For crunch or decadence, stir in your favorite add-ins.

How to Make Almond Flour Banana Bread

Step 1: Prep Your Pan and Oven

Before you dive into mixing, start by preheating your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper for easy removal, or lightly grease it if you prefer. Taking a few extra seconds here makes unmolding the finished bread effortless and keeps that lovely golden crust intact!

Step 2: Combine the Wet Ingredients

In a large mixing bowl, mash your ripe bananas thoroughly until smooth (lumps are okay, but smooth makes for even flavor). Whisk in the eggs, then stir in your chosen sweetener—honey or maple syrup—and vanilla extract. You want this mixture to look cohesive and glossy.

Step 3: Stir Together the Dry Ingredients

Grab a second bowl and whisk together the almond flour, baking soda, baking powder, cinnamon, and salt. Mixing these separately ensures that your leaveners and spices get evenly distributed, avoiding any surprises in the finished loaf.

Step 4: Combine Wet and Dry Mixtures

Gently stir your dry ingredients into the bowl of wet ingredients. Don’t over-mix; you want everything just combined so your Almond Flour Banana Bread turns out moist and tender—not dense. At this point, fold in walnuts or chocolate chips if using for extra flair.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even rise. Slide it into the oven and bake for 45 to 55 minutes—the exact time can vary by oven. The bread is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Cool Then Slice

Let your banana bread cool in the pan for about 10 minutes, then carefully lift it onto a wire rack to cool completely. This resting time helps the loaf set, making it easier to slice without crumbling.

How to Serve Almond Flour Banana Bread

Garnishes

Dress up your Almond Flour Banana Bread with a sprinkle of powdered sugar, a drizzle of honey, or a light spread of almond butter right before serving. Fresh banana slices or a handful of extra walnuts make each slice feel extra special and inviting.

Side Dishes

This bread shines alongside all sorts of breakfast favorites—try it with Greek yogurt and fresh berries, or next to a steaming mug of coffee or chai. For a brunch spread, pair with a plate of scrambled eggs or a simple green salad for contrast.

Creative Ways to Present

Show off your homemade loaf by cutting it into thick, rustic slices and fanning them out on a wooden board. If you’d like to go bite-size for gatherings, cube the bread and skewer with fruit for mini banana bread kebabs! For an elegant twist, toast slices lightly and top with whipped ricotta and a drizzle of honey.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, Almond Flour Banana Bread stays fresh at room temperature for up to two days—just wrap it well or pop it in an airtight container to keep it moist and flavorful.

Freezing

Freezing is a fantastic option! Slice the cooled bread, wrap individual pieces in plastic wrap or parchment, and freeze in a zip-top bag. You’ll have grab-and-go banana bread at the ready for up to three months.

Reheating

Revive leftover slices by popping them in a toaster oven or microwave for a few seconds. This brings back their softness and intensifies the banana flavor. For a decadent touch, warm in a skillet with a little coconut oil.

FAQs

Can I substitute coconut flour for almond flour?

Coconut flour is much more absorbent than almond flour, so a direct swap won’t work here. For best results, stick with almond flour or look for a recipe specifically formulated for coconut flour.

Is Almond Flour Banana Bread gluten-free?

Yes! Almond flour is naturally gluten-free, and none of the ingredients in this recipe contain gluten. Always check your baking powder and other packaged products to ensure they’re certified gluten-free if you’re highly sensitive.

How ripe should my bananas be?

The riper your bananas, the better—their skins should be deeply spotted or mostly brown. This ensures the most sweetness and moist texture in every bite.

How do I make this bread sweeter?

If you want a more dessert-like loaf, add 2 tablespoons of coconut sugar to the batter, or increase the honey or maple syrup slightly to taste. Taste your bananas first—sometimes all the sweetness you need is right there!

Can I make muffins instead of a loaf?

Absolutely! Simply divide the batter into muffin cups and bake for about 20-25 minutes. This is a great option for portable snacks or lunchbox treats.

Final Thoughts

If you love banana bread as much as I do, give this Almond Flour Banana Bread a try and watch it become a regular in your kitchen. It’s simple, nourishing, and really lets the natural flavors shine. Whether you’re making it for breakfast or a midday treat, I’m confident you’ll fall in love with every slice. Happy baking!

Almond Flour Banana Bread Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 1 hour
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Enjoy a delicious and moist Almond Flour Banana Bread that is gluten-free and perfect for breakfast or as a snack. This recipe uses almond flour for a nutty flavor and is sweetened with honey or maple syrup.

Ingredients

Scale

For the bread:

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 baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Optional:

1/3 cup chopped walnuts or dark chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper or grease lightly.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey or maple syrup, and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, mix the almond flour, baking soda, baking powder, cinnamon, and salt.
Combine wet and dry ingredients: Stir the dry ingredients into the wet mixture until just combined. Fold in the walnuts or chocolate chips if using.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.