This is the only banana bread recipe with almond flour you will ever need. It delivers a perfectly moist, tender, and flavorful loaf that’s unbelievably easy to make in just one bowl. Naturally gluten-free and packed with wholesome ingredients, this bread has a rich, nutty flavor and a tender crumb that rivals any traditional recipe. Forget dry, crumbly gluten-free baked goods; this recipe is a game-changer.
We’ve tested this recipe countless times to nail the perfect texture. The result is a simple, no-fuss quick bread that’s perfect for a healthy breakfast, a satisfying snack, or a light dessert. It’s grain-free, refined-sugar-free, and tastes absolutely incredible.
Why You’ll Love This Almond Flour Banana Bread
Incredibly Moist & Tender: Almond flour’s natural fats create a wonderfully soft and moist crumb that never feels dry.
Naturally Gluten-Free: Perfect for anyone with gluten sensitivities or those following a gluten-free diet.
Easy One-Bowl Recipe: All you need is one bowl and a whisk. The cleanup is a breeze!
Healthy & Wholesome: Packed with protein, healthy fats, and naturally sweetened with bananas and a touch of maple syrup.
Rich, Delicious Flavor: The combination of nutty almond flour, sweet bananas, and warm cinnamon is simply irresistible.
The Secret to Perfect Texture: Understanding Almond Flour
Baking with almond flour is different from using traditional wheat flour. Almond flour is essentially just finely ground almonds, which means it has no gluten and is higher in fat and protein. This is great for moisture, but it can sometimes lead to a dense or gummy texture if not handled correctly. This recipe is specifically designed to work with these properties. The key is using the right ratio of wet to dry ingredients and, most importantly, not overmixing the batter. A gentle hand ensures a light and tender crumb.
Key Ingredients You’ll Need
This recipe uses simple, wholesome ingredients you might already have. For the best results, use fresh, high-quality ingredients.
The simple, wholesome ingredients for our gluten-free banana bread.
Ingredient Breakdown
Almond Flour: Be sure to use super-fine, blanched almond flour for the best texture. Avoid almond meal, which is coarser and will result in a heavy, dense loaf.
Overripe Bananas: The darker and spottier, the better! Overripe bananas are sweeter and provide more moisture, which is essential for this recipe. You’ll need about 3 medium bananas.
Eggs: These act as a binder, providing structure where gluten is absent.
Maple Syrup: Adds a touch of natural sweetness and a lovely flavor. You can also use honey or a granulated sweetener (see substitution notes).
Coconut Oil: Use melted and slightly cooled coconut oil. Melted butter or another neutral oil works well, too.
Baking Soda: This is our leavening agent, giving the bread its lift.
Flavor Enhancers: Vanilla extract, ground cinnamon, and a pinch of fine sea salt balance the sweetness and round out the flavors beautifully.
How to Make Banana Bread with Almond Flour (Step-by-Step)
This one-bowl method couldn’t be simpler. Just mix, pour, and bake!
Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides to easily lift the bread out later.
Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until mostly smooth. Whisk in the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
Add Dry Ingredients: Add the almond flour, baking soda, cinnamon, and salt directly to the wet ingredients in the bowl.
Mix Gently: Using a spatula or wooden spoon, mix the batter until just combined. It’s crucial not to overmix! A few lumps are perfectly fine. Overmixing can make the bread dense.
Pour and Bake: Pour the batter into your prepared loaf pan and smooth the top. If desired, you can top it with a sliced banana or chopped nuts. Bake for 45-55 minutes.
Check for Doneness: The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown and firm to the touch.
Cool Completely: This is a critical step! Let the banana bread cool in the pan for at least 20-30 minutes before using the parchment paper overhang to lift it onto a wire rack. Let it cool completely before slicing. Slicing while warm can cause it to be gummy and fall apart.
Our easy almond flour banana bread, sliced and ready to enjoy.
Pro Tips for the Best Results
Use Super-Fine Blanched Almond Flour: This is non-negotiable for a light crumb. Almond meal will make your bread gritty and heavy.
Measure Flour Correctly: Spoon the almond flour into your measuring cup and level it off with a knife. Don’t pack it down.
Don’t Overmix the Batter: Mix only until the flour is incorporated. Overmixing develops the proteins in the almonds and can lead to a tough loaf.
Patience is Key: Let the bread cool completely. Almond flour baked goods need time to set as they cool. This step ensures clean slices and the perfect final texture.
Fun Variations & Add-Ins
Make this recipe your own! Gently fold in about 3/4 cup of your favorite add-ins after combining the wet and dry ingredients.
Nuts: Chopped walnuts or pecans add a wonderful crunch, making it a perfect classic banana nut bread.
Spices: Add a pinch of nutmeg or cardamom along with the cinnamon for extra warmth.
Dried Fruit: Raisins or chopped dates can add extra sweetness and texture.
Ingredient Substitutions
Here are a few common substitutions that work well in this recipe.
Ingredient
Substitution
Notes
Maple Syrup
Honey, Agave Nectar, or Monk Fruit Sweetener
Use a 1:1 ratio for liquid sweeteners. For granulated sweeteners, you may need to add 1-2 tbsp of extra liquid (like almond milk).
Coconut Oil
Melted Butter or Avocado Oil
Use a 1:1 ratio. Butter will add a richer flavor.
Eggs
Flax Eggs
For an egg-free version, use 2 flax eggs. The texture will be a bit denser. For more tips, see our guide to making eggless banana bread.
Storage & Freezing Instructions
Storing at Room Temperature
Store the completely cooled banana bread in an airtight container at room temperature for up to 3 days. Because it’s so moist, you can also store it in the refrigerator for up to a week.
How to Freeze Banana Bread
This bread freezes beautifully! Once completely cool, you can freeze the entire loaf or individual slices. Wrap tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Recipe Card
FL Recipes
Banana Bread Recipe with Almond Flour (Incredibly Moist & Easy!)
This is the only banana bread recipe with almond flour you will ever need. It delivers a perfectly moist, tender, and flavorful loaf that’s unbelievably easy to make in just one bowl. Naturally gluten-free, paleo-friendly, and packed with wholesome ingredients.
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, mash the bananas thoroughly. Whisk in the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
Add the almond flour, baking soda, cinnamon, and salt to the wet ingredients.
Using a spatula, gently mix the batter until just combined. Do not overmix; a few lumps are okay.
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.
Let the bread cool in the pan for 20-30 minutes before transferring to a wire rack. Allow it to cool completely before slicing to prevent it from being gummy.
Nutrition
Calories: 225kcalProtein: 7gFat: 18gFiber: 3g
Notes
Do Not Overmix: This is the most important tip for a tender crumb. Cool Completely: Slicing warm almond flour bread can make it fall apart. Patience is essential for the best texture! Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
This usually happens for two reasons: overmixing the batter or slicing the bread while it’s still warm. Mix only until the ingredients are just combined, and always let the loaf cool completely to allow the crumb to set properly.
We strongly recommend using super-fine blanched almond flour for this recipe. Almond meal is much coarser and contains the skins, which will result in a heavy, dense, and gritty banana bread.
The best way to check is with a toothpick. Insert it into the center of the loaf; it should come out clean or with a few moist crumbs attached. The top will also be golden brown and feel firm to the touch.
Yes, it’s a very healthy option! It’s made with almond flour, which is high in protein and healthy fats, and it’s naturally sweetened with bananas and maple syrup, making it gluten-free, grain-free, and refined sugar-free.
You can easily substitute maple syrup with an equal amount of honey or agave nectar. For a sugar-free, low-carb option, a granulated monk fruit sweetener or erythritol blend will also work well.
More Delicious Banana Bread Recipes to Try
If you loved this recipe, you might also enjoy exploring other healthy and delicious variations!
This almond flour banana bread is a true staple in our home, and we hope it becomes one in yours too. It’s proof that gluten-free baking can be simple, wholesome, and incredibly delicious. If you try it, please leave a comment below—we’d love to hear from you! Don’t forget to save this recipe to your Pinterest board!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
