Almond Flour Banana Bread Recipe

If you’re on the hunt for a moist, flavorful treat that’s also gluten-free and packed with wholesome ingredients, I’ve got just the thing for you. This Almond Flour Banana Bread Recipe is my absolute favorite way to use up those overripe bananas sitting on your counter. It’s super simple to make, naturally sweet, and has that perfect tender crumb you want in banana bread. Trust me, once you try it, you’ll want to keep a stash in your freezer at all times!

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Ingredients You’ll Need

You’ll notice this Almond Flour Banana Bread Recipe features a handful of ingredients that complement each other beautifully. The almond flour keeps it moist and tender, while the bananas bring natural sweetness and moisture. I always recommend grabbing almond flour that’s finely ground for the best texture.

• Bananas: Go for very ripe ones with brown spots—they mash easily and bring intense banana flavor.
• Eggs: These add structure and richness, making the bread fluffy.
• Sweetener: I love using maple syrup for its subtle maple notes, but honey or monkfruit sweetener work great too.
• Mild Oil: Avocado oil is my go-to for its neutral taste; light olive oil or melted coconut oil are tasty alternatives.
• Pure Vanilla Extract: Just a teaspoon enhances all the flavors wonderfully.
• Cinnamon: Adds warm spice and complements the banana perfectly.
• Baking Soda & Baking Powder: These leavening agents help the bread rise and get that perfect crumb.
• Salt: Just a pinch to balance the sweetness and bring out flavor.
• Almond Flour: Use almond flour (not almond meal) for a lighter, finer texture.
• Cooking Spray: A little on the pan keeps the bread from sticking, especially on the bottom.

Variations

One of my favorite things about this Almond Flour Banana Bread Recipe is how easy it is to customize. I often play around with add-ins depending on what I have on hand, which lets you make it your own.

• Nutty Twist: Stir in chopped walnuts or pecans for extra crunch—I love how the texture contrasts.
• Chocolate Lover: Add a handful of dark chocolate chips for a touch of indulgence that’s still wholesome.
• Vegan Version: Swap the eggs with chia eggs (1 tbsp chia seeds + 3 tbsp water per egg), though your bread might be a bit denser but still delicious.
• Tropical Flair: Mix in shredded coconut or a sprinkle of cardamom for an exotic touch.

How to Make Almond Flour Banana Bread Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. I like to use a metal 9 x 5 loaf pan lined with parchment paper—that makes removing the bread a breeze. Spray the bottom and about an inch up the sides with cooking spray to keep everything non-stick, but I usually leave the rest ungreased to help the crust form beautifully.

Step 2: Mash Bananas and Mix Wet Ingredients

In a large mixing bowl, mash your ripe bananas well with a potato masher or fork until smooth with just a few small lumps for texture. Then whisk in the eggs, sweetener, oil, vanilla extract, and cinnamon until everything’s smoothly combined. This mixture has such a lovely aroma—I always take a moment here to appreciate those cozy vanilla and banana scents.

Step 3: Add Dry Ingredients

Next, sprinkle in your baking soda, baking powder, salt, and almond flour. Gently fold everything together with a spatula—I try to avoid overmixing because almond flour can get dense if handled too much. You want just enough mixing for a uniform batter. It’s thicker than traditional banana bread batter, so don’t worry if it seems a bit dense at first.

Step 4: Bake and Cool

Pour the batter into your prepared pan and pop it in the oven for about 50 minutes. You’ll want to check it around 45 minutes by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs. When it’s done, transfer the pan to a cooling rack and let the bread cool for 10 minutes before carefully lifting it out. Slice only after it’s completely cooled; I like using a sharp serrated knife because it keeps the slices neat and prevents crumbling.

How to Serve Almond Flour Banana Bread Recipe

Garnishes

I often like to serve this banana bread warm with a little smear of softened butter or a drizzle of honey. Sometimes I sprinkle a few sliced almonds or a dusting of cinnamon on top just before baking to give it a pretty finish and a little crunch. It’s a simple touch that makes the bread feel extra special.

Side Dishes

This almond flour banana bread pairs wonderfully with a hot cup of coffee or herbal tea in the morning. For a more substantial brunch, I’ll serve it alongside eggs or a Greek yogurt parfait with fresh berries—great balance of protein and sweetness.

Creative Ways to Present

For a fun twist at brunch or a gathering, slice the loaf into thick pieces and top with ricotta cheese and a spoonful of fresh fruit compote or jam. It feels fancy but takes just minutes to put together. I’ve also wrapped slices individually for easy grab-and-go breakfast options when hosting overnight guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover slices stored in an airtight container at room temperature for up to three days. If you want them to last longer, store the bread in the fridge for up to another three days. Just be sure to bring the slices back to room temp or warm them slightly before eating for the best texture.

Freezing

Freezing works great with this almond flour banana bread! I recommend baking and cooling the loaf completely, then freezing it whole (unsliced) wrapped tightly in plastic wrap and inside a gallon-size freezer bag to avoid freezer burn. It freezes well for up to 3 months. When ready to enjoy, just thaw on the counter for a few hours.

Reheating

To revive leftover or thawed slices, I pop them in the toaster oven or under the broiler for a minute or two. This brings back that fresh-baked warmth and makes the edges slightly crispy—perfect with a pat of butter. Avoid microwaving if you can; it tends to make almond flour bread a bit rubbery.

FAQs

Final Thoughts

This Almond Flour Banana Bread Recipe truly holds a special place in my kitchen rotation. It’s one of those comforting, healthy-ish treats that feels indulgent without any guilt. Whether you’re baking to use up bananas or just looking for a naturally sweet snack, it’s always a crowd-pleaser. Give it a try—you’ll soon find it hard to keep this bread around long enough to store!

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