Why You’ll Love This Recipe
- Gluten-free and grain-free for those with dietary restrictions
- Naturally sweetened with bananas and honey or maple syrup
- Soft, moist texture with a rich banana flavor
- Quick and easy to prepare with minimal cleanup
- Customizable with add-ins like walnuts or chocolate chips
- High in protein and healthy fats thanks to almond flour and eggs
- A delicious way to use overripe bananas
- Kid-friendly and perfect for lunchboxes
- Freezes well for future enjoyment
- No refined sugar or artificial ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas, mashed
2 cups almond flour
3 large eggs
½ cup honey or maple syrup
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
Optional: ½ cup chopped walnuts or chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the mashed bananas, eggs, honey (or maple syrup), and vanilla extract until smooth.
- In a separate bowl, mix together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
- Fold in the optional walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe yields approximately 10 slices and takes about 10 minutes to prepare and 45–50 minutes to bake, totaling around 1 hour.
Variations
- Nut-Free Option: Use sunflower seed flour as a substitute for almond flour.
- Dairy-Free Chocolate Chip Version: Use dairy-free chocolate chips to keep the loaf fully dairy-free.
- Add Spices: Enhance the flavor with cinnamon, nutmeg, or pumpkin pie spice.
- Protein Boost: Add a scoop of unflavored or vanilla protein powder.
- Tropical Twist: Mix in shredded coconut or diced pineapple for a tropical flavor.
- Berry Banana Bread: Fold in fresh or frozen berries instead of nuts or chocolate.
- Vegan Version: Substitute eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
- Mini Loaves or Muffins: Divide the batter into smaller pans or muffin tins and reduce baking time accordingly.
- Extra Moist: Add 2 tablespoons of Greek yogurt or applesauce.
- Zesty Flavor: Add a teaspoon of lemon or orange zest for a citrusy note.
Storage/Reheating
Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze slices individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. To reheat, microwave individual slices for 15–30 seconds or warm in a toaster oven.
FAQs
What makes almond flour banana bread healthier?
Almond flour is gluten-free, low in carbs, and rich in protein and healthy fats, making this bread a more nutritious option than traditional banana bread.
Can I make this recipe vegan?
Yes, you can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use maple syrup instead of honey.
How do I know when the banana bread is done?
Insert a toothpick in the center of the loaf; if it comes out clean or with a few crumbs, it’s ready.
Can I use frozen bananas?
Yes, thaw and drain excess liquid from frozen bananas before mashing and using them in the recipe.
Is almond flour the same as almond meal?
Not quite. Almond flour is made from blanched almonds and is finer, while almond meal is coarser. For best texture, use almond flour.
Why did my bread sink in the middle?
This can happen if the bread is underbaked or if there’s too much moisture. Ensure your bananas are not overly watery and that the loaf is fully baked.
Can I add protein powder to this recipe?
Yes, you can add a scoop of protein powder. If doing so, reduce the almond flour slightly to maintain texture.
What type of loaf pan should I use?
A standard 9×5-inch loaf pan works best. Glass or metal pans are both fine, but baking time may vary slightly.
Can I make this recipe nut-free?
Yes, substitute the almond flour with sunflower seed flour for a nut-free version.
How do I keep the bread from sticking to the pan?
Grease your pan well or line it with parchment paper to ensure easy removal.
Conclusion
Almond Flour Banana Bread is a deliciously moist and nutritious alternative to traditional banana bread. With its simple ingredients and endless variation possibilities, it’s a go-to recipe for any time of day. Whether you’re gluten-free or just looking for a healthier treat, this loaf is sure to become a favorite in your kitchen.
Print
Almond Flour Banana Bread
- Total Time: ~1 hour
- Yield: 1 servings
- Diet: Gluten Free
Description
Almond Flour Banana Bread is a moist, gluten-free banana bread made with wholesome ingredients like ripe bananas, almond flour, and natural sweeteners. Perfect for breakfast, snacking, or dessert, this grain-free, refined sugar-free recipe is easy to make and packed with flavor. Customize it with chocolate chips or nuts, and enjoy a healthy treat that’s also kid-friendly and freezer-friendly.
Ingredients
3 ripe bananas, mashed
2 cups almond flour
3 large eggs
½ cup honey or maple syrup
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
Optional: ½ cup chopped walnuts or chocolate chips
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
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In a large bowl, whisk together mashed bananas, eggs, honey/maple syrup, and vanilla extract.
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In a separate bowl, combine almond flour, baking soda, and salt.
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Gradually stir dry ingredients into wet until just combined.
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Fold in walnuts or chocolate chips, if using.
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Pour batter into prepared pan and smooth the top.
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Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For nut-free: substitute almond flour with sunflower seed flour.
Add cinnamon or nutmeg for extra warmth.
Vegan version: use flax eggs (1 tbsp flax + 2.5 tbsp water per egg).
Add-ins like berries, coconut, or protein powder work well.
Store at room temp for 3 days, in the fridge for 1 week, or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
