Banana Bread with Almond Flour Recipe

Name: Banana Bread with Almond Flour Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups almond flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 3 ripe bananas, mashed; 3 large eggs; 1/4 cup honey or maple syrup; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

This Banana Bread with Almond Flour Recipe is a delightful twist on a classic favorite, offering a moist and flavorful bread that’s perfect for breakfast or a snack.

Created by

Cassidy Moore

Last updated on 2025-12-28T19:22:08.654Z

This Banana Bread with Almond Flour Recipe is not just gluten-free; it's also packed with nutrients and flavor. The use of almond flour adds a nutty richness that complements the sweetness of ripe bananas, making it a wholesome choice for any time of the day.

        Why You'll Love This Recipe
        Rich banana flavor with a hint of almond
Healthy, gluten-free alternative to traditional banana bread
Perfectly moist and tender texture
Easy to make and great for meal prep

      

The Benefits of Almond Flour

Almond flour is a fantastic alternative to traditional wheat flour, particularly for those seeking gluten-free options. It boasts a low glycemic index, making it a healthy choice for those monitoring their blood sugar levels. Packed with nutrients, almond flour is rich in vitamin E, magnesium, and healthy fats, providing a nutritional boost to your baked goods.

Using almond flour in your banana bread not only enhances its flavor but also contributes to a moist and tender texture. The natural oils in almond flour help retain moisture, ensuring that your banana bread remains fresh and delectable for days. Plus, the subtle nutty flavor complements the sweetness of ripe bananas beautifully.

Perfectly Ripe Bananas

Choosing the right bananas is crucial for making the best banana bread. Look for bananas that are overripe, with plenty of brown spots on their peels. These bananas are sweeter and softer, making them easier to mash and perfect for incorporating into your batter. They will lend a rich flavor to your bread that you simply can't achieve with under-ripe bananas.

If you have bananas that are ripening too quickly and you can't use them in time, consider freezing them. Just peel the bananas, place them in a freezer bag, and store them in the freezer. When you're ready to make your banana bread, simply thaw them out, and they will be perfect for mashing into your batter.

Storage and Serving Suggestions

Once your banana bread has cooled completely, it can be stored in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating it, where it can last for up to a week. You can also slice and freeze the bread for up to three months, making it easy to enjoy a slice whenever you crave it.

Banana bread is versatile and pairs excellently with various toppings. Spread a thin layer of almond butter or peanut butter for added protein and flavor. You can also enjoy it with a drizzle of honey or a sprinkle of cinnamon on top. For an indulgent treat, consider serving it warm with a scoop of vanilla ice cream or yogurt.

Ingredients

Dry Ingredients

2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Wet Ingredients

3 ripe bananas, mashed
3 large eggs
1/4 cup honey or maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract

Make sure all ingredients are at room temperature for best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mix Dry Ingredients

In a large bowl, combine the almond flour, baking soda, salt, and cinnamon. Mix well.

Combine Wet Ingredients

In another bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your banana bread warm with a spread of butter or your favorite nut butter!

Nutritional Information

This banana bread recipe, made with almond flour, is not only delicious but also nutritious. Each slice is packed with healthy fats and protein, making it a satisfying snack or breakfast option. Depending on the specific ingredients you use, one slice typically contains around 150 calories, with a good balance of carbohydrates and healthy fats.

In addition to being gluten-free, this recipe is a great option for those following a low-carb diet. With the natural sweetness from the bananas and a touch of honey or maple syrup, you can enjoy a guilt-free treat that aligns well with various dietary preferences.

Tips for Customization

Feel free to customize this banana bread recipe to suit your taste preferences. Add-ins like chopped nuts, chocolate chips, or dried fruits can elevate the flavor and texture of your bread. Consider folding in 1/2 cup of chopped walnuts or dark chocolate chips for a delightful crunch and richness.

You can also experiment with spices! While cinnamon is a wonderful addition, try incorporating nutmeg or cardamom for a warm and aromatic twist. A pinch of sea salt can enhance the sweetness and flavor profile, making each bite even more satisfying.

Questions About Recipes

→ Can I use regular flour instead of almond flour?

No, this recipe is specifically designed for almond flour. Regular flour will not yield the same results.

→ How do I store leftover banana bread?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I freeze banana bread?

Yes, you can freeze banana bread. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months.

→ What can I substitute for honey?

You can use maple syrup or agave nectar as a substitute for honey in this recipe.