This is the kind of banana bread recipe you save for years because it’s just SO good. My kids love getting in the kitchen with me to make this easy treat, and the fact that it takes 10 minutes prep time, it’s gluten-free, and refined sugar-free is truly the cherry on top!
Table of Contents
Why You’ll Love this Banana Bread made with almond
- Healthy Ingredients – This healthy banana bread recipe is made with nutrient-dense ingredients including low-glycemic unrefined sugar and fiber and healthy fat almond flour.
- Perfect Texture – This banana bread recipe is perfectly moist, light, and has the best fluffy texture!
- Tasty Flavor – The ripe bananas with vanilla, cinnamon, and nutmeg come together for a flavor match that’s true perfection.
- Easy to Make – It only takes a few steps and 10 minutes prep time to get the batter in the pan! It’s SO EASY and the best no-fuss recipe for an effortless sweet treat.
The Best Almond Flour Banana Bread Recipe
Did you grow up eating banana bread like I did? There is something so nostalgic about the flavors of the bananas, cinnamon, and vanilla in a light and fluffy bread. And when it comes to healthy breakfasts or snacks for my family, I know if I make something with bananas they will eat it right up! My 10-Minute Healthy Banana Pancakes and Banana Chocolate Chip Baked Oatmeal Cups have always been some of our favorites, but now we’re obsessed with this easy Almond Flour Banana Bread, too.
The almond flour adds a delicious flavor to the loaf and after several tests and adjustments, I can honestly say that it is perfect! Top it with a caramelized chopped walnuts for the best gluten-free banana bread that turns out just right every time.
Almond Flour Banana Nut Bread Ingredients
Gluten-free and dairy-free baking can often be tricky, but this recipe is simple and turns out great! The topping is optional but it adds crunch and flavor that I know you’ll love. Here’s what you’ll need:
Banana Nut Loaf
- Bananas – Ripe bananas are key for a sweeter flavor! I like blending them for a smooth and silky texture, but you can also just mash them if you like larger pieces of bananas in your banana bread.
- Eggs – Eggs are the binder in the loaf and keep all the yumminess together. If don’t eat eggs, you can substitute with flax eggs – How to Make Flax Eggs
- Vanilla – Vanilla extract adds a delicious flavor to the banana bread recipe. You can swap it with almond extract if you like that flavor, too!
- Coconut Sugar – You guys! Have you tried coconut sugar yet? I love the caramelly subtle sweetness it gives to everything I’ve used it in. Feel free to swap it out with brown sugar, honey, or maple syrup if you prefer.
- Almond Flour – Almond flour is gluten-free and grain-free and is a great option when making healthy baked goods. It’s a great low carb alternative to wheat flour.
- Tapioca Starch – Tapioca starch or flour is light and helps the bread hold together. You can substitute with equal amounts of gluten-free flour or cornstarch.
- Baking Powder – The baking powder in this recipe gives the bread lift. No dense gluten-free baking here!
- Cinnamon, Nutmeg, and Salt – Spices and salt help bring even more flavor to the bread recipe. Feel free to omit the nutmeg if you don’t love it.
Crunchy Walnut Topping
- Walnuts
- Coconut Sugar
- Butter
- Cinnamon
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How to Make Banana Bread with Almond Flour
You can use a standard 8.5 x 4.5 loaf pan or a 9 x 5 pan for a wider, shorter loaf. Here’s how to make Almond Flour Banana Bread:
- Preheat the oven and line a loaf pan with parchment paper.
- In a small bowl, mix together all the ingredients for the topping. Set aside.
- Puree or mash bananas and whisk in the eggs, vanilla, and coconut sugar in a large bowl.
- Stir in all the remaining ingredients and whisk the batter until smooth.
- Transfer the batter to the pan and add the topping.
- Bake, let it cool, slice, and enjoy!
Almond Flour Banana Bread FAQs
Use finely ground, blanched almond flour for the best texture. Almond meal, which is coarser ground and made with the skins still on the almonds, will create a more crumbly and coarse loaf.
Make sure you don’t over-mix the batter before baking and don’t over-bake the bread!
Sure! It would be delicious with chocolate chips or raisins mixed into the batter before baking.
Yes! Line 12 standard muffin tins with liners, fill each cup 2/3 full, and bake for 18-22 minutes. Cool on a wire rack before serving.
Storing Banana Bread
Banana bread made with almond flour is delicious the first day warm and fresh out of the oven, but it’s also just as tasty later! Just be sure to store it in an airtight container or wrapped tightly. Here are the best timelines for storing homemade banana bread:
- Room-Temperature – Store for 1-2 days
- Refrigerator – Store up to 1 week
- Freezer – Freeze up to 3 months
More Almond Flour Recipes You’ll Love
- Almond Flour Waffles
- Almond Flour Cupcakes
- Almond Flour Chocolate Chip Cookies
- Almond Flour Tortillas
- Favorite Gluten-Free Almond Cookies Recipe (w/ Dark Chocolate)
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Almond Flour Banana Bread Recipe
Equipment
Ingredients
Loaf
- 1 1/2 cups banana puree (about 3-4 ripe bananas)
- 3 large eggs
- 1 teaspoon vanilla
- 1/4 cup coconut sugar
- 2 1/2 cups almond flour
- 2 Tablespoons tapioca starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
Topping
- 1/2 cup crushed walnuts
- 2 Tablespoon coconut sugar
- 1 Tablespoon butter (melted)
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Line a standard loaf pan, 8.5 x 4.5 inches, with parchment paper and set aside.
- In a small bowl, mix together all ingredients for the topping. Set aside.
- Puree the bananas in a blender and measure out 1 1/2 cups of puree and add it to a medium bowl.
- Whisk in the eggs, vanilla, and coconut sugar.
- Mix in all the remaining ingredients, making sure to spoon and level the almond flour when measuring it. Whisk the batter until it is smooth.
- Transfer the batter to the prepared loaf pan.
- Top it with the walnut topping.
- Bake for 50-58 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 15 minutes, then transfer the loaf to a wire rack to finish cooling. Ideally let cool for 1-2 hours before slicing. Enjoy!
Laura Carrubba says:
Haven’t tried the recipe yet, however, I would love to see if this recipe could be adjusted to include greek yogurt to up the protein and maybe save a bit on the carbs. Just an idea. 🙂
Christine McMichael replied:
That’s a wonderful idea! I haven’t tried it yet, but you could try subbing half of the mashed banana with Greek yogurt for more protein. 🙂