Almond Flour Banana Bread

This almond flour banana bread is moist and made in one bowl with simple, good for you ingredients. It’s naturally gluten free, perfectly sweet and perfect for an afternoon snack!

We have all sorts of banana bread recipes on the blog. Cinnamon swirl oat flour banana bread, vegan banana bread, chocolate banana bread… it’s about time for a classic almond flour banana bread!

This recipe is incredibly moist because almond flour naturally adds a lot of fat, but there’s no added oil or butter. It’s also incredibly easy to make, just a few simple ingredients, about 10 minutes of prep and you’re good to go!

Serve with a bit of butter on top, some jam, or enjoy just as is. It’s perfect for a grab and go breakfast, after school snack or healthier late night dessert. If you love this recipe, try my protein banana bread next!

Before we get started…

• I suggest pureeing your bananas for the best texture. You can mash them really well in a bowl if you prefer, but I find the texture is much lighter/fluffier if you puree!
• I highly suggest blanched almond flour and not almond meal. If you only have almond meal, it should be ok, but the color may be a bit darker.
• Any kind of granulated sugar will work here! White, brown, coconut, etc.

How to make almond flour banana bread

Preheat the oven to 350 Fahrenheit. Line a 8 1/2 x 4 1/2 loaf pan with parchment paper and set aside.

Puree your banana in your blender. You can mash, but I find the texture is much lighter/fluffier when you puree!

Add 1 1/2 cups of banana puree to a mixing bowl. Whisk in the eggs, sugar and vanilla.

Whisk in all remaining ingredients. Be sure to spoon and level when measuring the almond flour.

Whisk until smooth. Feel free to add in any chopped nuts, chocolate chips or blueberries here.

Transfer to your prepared loaf pan. I like to sprinkle on some brown sugar and cinnamon, but totally optional!

Bake for 52-56 minutes or until a toothpick comes out clean.

Let cool in the pan for 15 minutes, then lift out from the parchment paper and place on a wire rack to finish cooling. Enjoy!

Can you substitute almond flour for regular flour?

It totally depends on the recipe, so I usually recommend finding a recipe (like this one!) that already calls for almond flour if that is what you’re looking for.

You generally don’t want to substitute 1:1 as both flours absorb wet ingredients very differently. Sometimes it can be ok to substitute at more of a 1:2 ratio, so 1 cup of almond flour for every 1/2 cup of all purpose flour.

Ingredient tips and swaps

Sugar. I used regular white sugar here, but any kind of granulated sugar will work such as light brown, coconut etc. I do not recommend any liquid sweeteners here such as maple syrup or honey.

Tapioca starch. I think tapioca works best here, but arrowroot or cornstarch will work in a pinch. Just two tablespoons help even out the texture of the bread.

Can I make it dairy free or vegan?

This recipe is naturally dairy free since there is no butter, milk, yogurt etc. However, there are three eggs and they are key for binding everything together and I don’t recommend swapping those out for anything.

Vegan almond flour recipes can be tricky, and since there’s no added butter or oil here (the almond flour adds a lot of fat), the eggs are key for added moisture.

More banana recipes you’ll love!

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