Almond Flour Banana Bread

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Looking for a satisfying snack or breakfast recipe that tastes healthy and delicious? You’ll love this almond flour banana bread recipe! Like my keto banana bread, this cozy gluten free banana bread with almond flour is refined sugar free and super moist, except this one is made with real bananas — because so many people kept asking me for that.

Why You’ll Love This Almond Flour Banana Bread Recipe

• Sweet banana flavor (with real bananas)
• Moist and cake-like bread
• Natural ingredients, with no refined sugar
• Prep in just 10 minutes
• Healthy, grain free, paleo, and gluten free
• Perfect for a quick snack or breakfast

I used Wholesome Yum Blanched Almond Flour in this gluten free banana bread recipe and highly recommend that you do. It’s made from California almonds and super finely ground, for the best texture in your bread. Many brands are too coarse and will make your bread gritty. Plus, it’s a gluten-free, healthier choice compared to white or wheat flour.

I also minimized the sugar in this loaf by using Wholesome Yum Zero Sugar Honey to naturally sweeten this bread. Since it measures and tastes just like honey, nobody can tell the difference. (Regular honey does work, though.)

Get Almond Flour

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Ingredients & Substitutions

Here I explain the best ingredients for banana bread with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Almond Flour – Unlike some recipes, this is an almond flour banana bread — and I think this flour makes the best gluten free banana bread! As mentioned above, I recommend Wholesome Yum Blanched Almond Flour to avoid a grainy texture that you can get with many brands. Definitely avoid almond meal, which is the grittiest of all.
• Baking Powder – Helps the bread rise and get fluffy. Make sure it’s fresh, and don’t confuse this with baking soda, which will leave an aftertaste.
• Cinnamon – For that classic flavor. You can also experiment with adding other spices, like nutmeg or cardamom.
• Sea Salt
• Honey – I prefer sugar-free honey for no added sugar, but you can use regular honey if you prefer. You can also substitute regular or sugar-free maple syrup. Don’t use a granulated or powdered sweetener, as the ratios on this recipe need the sweetener to be liquid.
• Unsalted Butter – Melted butter adds richness and moisture to the bread. Alternatively, you can use melted coconut oil for a dairy-free option.
• Bananas – Use riper bananas with brown spots for natural sweetness and moisture. If you have extras, blitz together my banana smoothie!
• Eggs – Let them come to room temperature before using, otherwise they will solidify the melted butter and make your batter clumpy. I haven’t tried making almond flour banana bread with egg substitutes, such as flax eggs, but those may work.
• Vanilla extract – Use high quality pure vanilla extract for the best flavor.
• Walnuts – You can also use pecans, almonds, or your preferred nuts for extra crunch. See variations below for other options instead.

How To Make Gluten Free Banana Bread With Almond Flour

This section shows how to make gluten free almond flour banana bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the dry ingredients. In a medium bowl, mix together almond flour, cinnamon, baking powder and sea salt.
2. Mash the bananas. In small bowl, mash bananas.

3. Mix the wet ingredients. In a large mixing bowl, whisk the eggs until frothy. Add the honey, melted butter, mashed bananas, and vanilla. Whisk until combined.
4. Combine the wet and dry ingredients. Add the dry ingredients to the wet, and stir until just combined. Fold in some of the chopped walnuts.

5. Transfer to the pan. Pour it into a loaf pan (this one is the perfect size) lined with parchment paper. Sprinkle the top with more chopped walnuts.
6. Bake. Place the almond flour banana bread in the oven and bake, until the top of the loaf is golden brown. Then, cover with foil and bake until an inserted toothpick comes out clean. Cool completely on a wire rack before slicing.

TIP: Cooling is crucial for the right texture, so resist the urge to slice right away.

If you want to enjoy a warm slice of almond flour banana bread, you can warm it up on the oven or microwave after the bread is cooled and sliced.

Gluten Free Banana Bread Variations

Want to change up your gluten free banana bread recipe? Try these add-ins or toppings:

• Chocolate chip – Reduce the amount of nuts to 1/2 cup, and add 1/2 cup of chocolate chips (I prefer these sugar-free dark chocolate chips) to the batter.
• Blueberry – Replace the nuts with fresh or frozen blueberries, in the same amount. (If using frozen ones, don’t thaw them first.)
• Chocolate – Swap 1/3 cup of the almond flour with cocoa powder.
• Caramel topping – Drizzle regular or sugar-free caramel sauce over the almond flour banana bread after cooling.
• Maple glaze – Whisk heavy cream, maple syrup (or sugar-free maple syrup), and powdered Besti to make a fall-inspired glaze. Drizzle over the bread after cooling.
• Pumpkin – Use my pumpkin banana bread recipe for a variation that combines the best of both.
• Extra protein – Try my protein banana bread for a high protein version. I actually like the texture even more than the one here.

Storage Instructions

• Store: Enjoy for 2-3 days at room temperature or refrigerate for up to 1 week. Wrap in parchment paper to prevent it from getting soggy.
• Reheat: If you like a warm slice, reheat gently in the microwave or the oven.
• Freeze: You can freeze almond flour banana bread whole or sliced for up to 3 months. If you want slices to grab how much you need each time, you can freeze them in a single layer on a parchment paper lined baking sheet until solid, then transfer to a freezer bag. Alternatively, you can skip this step and just line with parchment paper between slices to prevent sticking.

What To Serve With Almond Flour Banana Bread

Freshly baked gluten-free banana bread recipes like this one make a delicious snack all on their own, but here are some great pairings with it if you need them:

• Hot Drinks – Enjoy with a cup of hot coffee (I love bulletproof coffee) or tea for a cozy treat.
• Breakfast – Serve alongside a bowl of Greek yogurt (or coconut yogurt) topped with honey and a handful of granola, a frittata, or a few slices of turkey bacon for a satisfying breakfast spread.
• Fruit – A side of fruit with healthy fruit dip would make a delicious pairing, or make a fruit salad.

More Almond Flour Bread Recipes

Looking for more delicious quick bread recipes? If you like this almond flour banana bread, try some of these other mouthwatering ideas:

Almond Flour Pumpkin Bread

Healthy Zucchini Bread

Almond Flour Blueberry Bread

Low Carb Bread

Recipe Card

4.97 from 27 votes

Almond Flour Banana Bread

By Maya Krampf

You'll love this gluten free almond flour banana bread with ripe bananas, almond flour, and a touch of cinnamon. Perfectly moist and healthy!

Prep: 10 minutes

Cook: 1 hour

Total: 1 hour 10 minutes

Servings: 18 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1 tbsp Baking powder ▢
• 2 tsp Cinnamon ▢
• 1/2 tsp Sea salt ▢
• 1/3 cup Wholesome Yum Zero Sugar Honey ▢
• 1/4 cup Unsalted butter (melted) ▢
• 3 large Bananas (ripe; 1 1/2 cups mashed) ▢
• 3 large Eggs ▢
• 1 tsp Vanilla extract ▢
• 1 cup Walnuts (chopped; divided into 3/4 cup and 1/4 cup) ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (176 degrees C). Line a 9×5 inch loaf pan with parchment paper, so that the paper hangs over two opposite sides.

2. In a medium bowl, mix together the almond flour, cinnamon, baking powder and sea salt.

3. In small bowl, mash the bananas.

4. In a large bowl, whisk the eggs until frothy. Add the honey, melted butter, mashed bananas, and vanilla. Whisk until combined.

5. Add the dry ingredients to the wet ingredients. Stir until just combined.

6. Fold in 3/4 cup of the chopped walnuts.

7. Transfer the batter to the lined loaf pan. Sprinkle the top with the remaining 1/4 cup chopped walnuts.

8. Bake for 40-45 minutes, until the top of the loaf is golden brown. Cover with foil, then bake for 20-30 more minutes, until an inserted toothpick comes out clean.

9. Cool completely before removing from the pan and slicing.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1 1/2-inch-thick slice

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 192.4

Fat 15.5g

Protein 5.7g

Total Carbs 11.8g

Net Carbs 7.8g

Fiber 4g

Sugar 3.6g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

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  90 Second Keto Bread
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  Low Carb Bread (Almond Flour Bread)

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