Name: Almond Flour Banana Bread - Easy Gluten Free u0026amp; Paleo Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 medium ripe bananas (about 1 cup mashed); 3 large eggs; 2 cups almond flour (blanched and finely ground); 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 3 tablespoons honey or maple syrup; 2 tablespoons melted coconut oil

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Almond flour banana bread

Almond flour banana bread is a wholesome twist on the classic banana bread, offering a naturally nutty flavor and tender crumb without using regular wheat flour. The use of almond flour gives the loaf a rich texture while keeping it gluten-free and nutrient-dense. Unlike traditional versions, this recipe creates a moist, flavorful bread that feels indulgent but aligns with many modern diets, from low carb and keto to paleo-friendly.

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This bread is loved because it’s soft, lightly sweetened by ripe bananas, and versatile enough for breakfast, snacks, or dessert. Whether you’re making Banana Bread With Oat Flour And Almond Flour for extra texture or a Keto Banana Bread Almond Flour for fewer carbs, this recipe delivers satisfying results every time. Home bakers appreciate its simplicity, while chefs enjoy how well the almond flour complements the natural sweetness of bananas.

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Why You’ll Love This Recipe

This almond flour banana bread recipe stands out for its texture, nutrition, and simplicity. The almond flour adds protein and healthy fats, giving the loaf a tender, slightly buttery flavor. It’s also perfect for those looking for a Gluten Free Banana Bread Almond Flour version that doesn’t compromise on taste or structure. Because almond flour retains moisture, the bread stays soft for days and slices beautifully without crumbling.

It’s also one of the most adaptable recipes you can make. You can adjust the sweetness, add nuts or chocolate chips, or transform it into Almond Flour Banana Muffins. With the right balance of ripe bananas and almond flour, you’ll get a loaf that feels luxurious yet light, perfect for anyone following paleo or low carb diets.

Preparation and Cooking Time, also serving

Prep Time: 10 minutes
Cook Time: 45 to 55 minutes
Total Time: 55 to 65 minutes
Servings: 10 slices

Ingredients

3 medium ripe bananas (about 1 cup mashed)
3 large eggs
2 cups almond flour (blanched and finely ground)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 tablespoons honey or maple syrup
2 tablespoons melted coconut oil

Substitution Notes

Replace honey with a keto sweetener like monk fruit or erythritol for a Low Carb Banana Bread Almond Flour version.
Swap coconut oil with butter for a richer flavor.
For extra structure, mix half oat flour and half almond flour to make Banana Bread With Oat Flour And Almond Flour.
Add chopped walnuts, pecans, or dark chocolate chips for extra flavor and crunch.

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper. Lightly grease the paper to prevent sticking and to make removal easier later.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until smooth. You can leave a few small chunks for added texture. The bananas should be very ripe, with plenty of brown spots for the best sweetness.

Step 3: Mix the Wet Ingredients

Add the eggs, melted coconut oil, honey or maple syrup, and vanilla extract to the mashed bananas. Whisk together until the mixture is fully combined and slightly frothy.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together almond flour, baking soda, baking powder, cinnamon, and salt. Make sure there are no lumps, as almond flour can sometimes clump together.

Step 5: Combine Wet and Dry

Add the dry ingredients into the wet mixture and fold gently using a spatula. Mix just until everything is incorporated. The batter should be thick but smooth. Avoid overmixing to keep the bread light.

Step 6: Transfer and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool Before Slicing

Let the banana bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing for clean cuts and best texture.

How to Serve

Almond flour banana bread can be enjoyed in countless ways. Serve it warm with a pat of butter or almond butter for breakfast. For a lighter touch, enjoy it plain with a cup of coffee or tea. It also pairs beautifully with a drizzle of honey, a spoonful of Greek yogurt, or a spread of cream cheese. To make it more decadent, top slices with melted dark chocolate or a handful of berries. For a polished presentation, slice neatly and arrange on a modern white platter with a sprinkle of powdered sugar and banana slices on the side.

Additional Tips

Use very ripe bananas for the best natural sweetness and moisture.
Measure almond flour correctly by spooning it into a cup and leveling it off to avoid dense bread.
Let the bread cool fully before slicing to prevent crumbling.
Store the bread in a sealed container to maintain softness.
For muffins, bake the same batter in a lined muffin tray at 350°F for 18 to 22 minutes.

Recipe Variations

Paleo Banana Bread Almond Flour – Use coconut oil and honey, and skip baking powder if you’re following strict paleo guidelines.
Keto Banana Bread Almond Flour – Substitute sweeteners with erythritol or monk fruit and reduce bananas to two for lower carbs.
Almond Banana Bread Muffins – Divide the batter into muffin cups for portable breakfast portions.

Freezing and Storage

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week, tightly wrapped.
Freezing: Slice the cooled bread, wrap each piece individually, and freeze for up to 3 months. Thaw slices at room temperature or warm in a toaster oven before serving.

Nutritional Information (per slice)

Calories: 210
Protein: 6 g
Carbohydrates: 10 g
Fat: 17 g
Fiber: 3 g
Sugars: 6 g
Sodium: 170 mg

Final Words

This almond flour banana bread recipe proves that healthy baking can be both delicious and satisfying. It’s soft, flavorful, and fits seamlessly into gluten-free, low carb, and paleo lifestyles. Whether you’re experimenting with Banana Bread Almond Flour for the first time or perfecting your go-to Gluten Free Banana Bread Almond Flour recipe, this loaf is one you’ll want to bake again and again. It’s simple enough for everyday baking yet special enough to share with family and friends.

FAQ’s

Yes, thaw and drain the liquid before mashing. Frozen bananas work just as well as fresh ripe ones.

Absolutely. Pour the batter into a muffin pan and bake at 350°F for about 20 minutes.

No. Almond flour is made from blanched almonds and is finer, while almond meal includes almond skins and is coarser. Use almond flour for best texture.

Use honey or maple syrup as the sweetener and ensure all ingredients are grain-free and unprocessed.

It likely needed more baking time or your bananas were overly ripe. Always test the center with a toothpick before removing from the oven.

Yes, combining both flours gives a slightly denser texture and added fiber, creating a delicious Banana Bread With Oat Flour And Almond Flour variation.

Reduce the bananas to two, use a sugar-free sweetener, and replace honey with keto-friendly options to make a Low Carb Banana Bread Almond Flour version.