Almond Flour Banana Bread Recipe – Easy moist, naturally sweet and gluten free. A simple homemade banana bread recipe made with ripe bananas.
Almond Flour Banana Bread
This easy almond flour banana bread is a delicious way to use up ripe bananas. It’s soft, moist and naturally sweet, with a hint of cinnamon and vanilla in every bite.
Made with simple ingredients including ripe bananas, almond flour, eggs and butter, this homemade banana bread is gluten free and easy to prepare.
If you have a few very ripe bananas sitting in your fruit bowl, this is an easy recipe to make.
The bananas provide plenty of natural sweetness and moisture, while almond flour gives the banana bread a soft, tender texture.
I like adding a little cinnamon and vanilla, although both can be adjusted depending on your tastes.
This is also a great recipe if you’re looking for a gluten-free banana bread made with almond flour.
Why You’ll Love This Recipe
- Easy to make – the batter comes together in one bowl.
- Uses ripe bananas – a great way to use bananas that are past their best.
- Gluten free – made without wheat flour.
- Moist and tender – almond flour and ripe bananas give the loaf a lovely texture.
- Simple ingredients – you probably have most of the ingredients already.
- Great for breakfast or snacks – enjoy a slice with butter, yoghurt or simply on its own.
Almond Flour Banana Bread Ingredients
Here’s what you’ll need to make this easy almond flour banana bread:
Ripe bananas – The riper the bananas, the sweeter and more flavourful your banana bread will be.
Butter – Melted unsalted butter adds richness and moisture.
Almond flour – Use fine almond flour for the best texture. Almond flour is different from coconut flour and shouldn’t be substituted cup-for-cup. (Here are 7 Almond Flour Desserts that you can make almond flour.)
Eggs – Help bind the ingredients together and give the loaf structure.
Sugar – Adds additional sweetness, you can adjust the amount depending on how ripe and sweet your bananas are. You can also use any sugar you’d like including caster sugar, coconut sugar, brown sugar or any other you have in your kitchen and include in your baked treats.
Baking soda – Helps the banana bread rise.
Vanilla extract – Adds extra flavour.
Cinnamon – Optional, but delicious in banana bread.
Sea salt – Just a small pinch helps balance the sweetness.
How To Make Almond Flour Banana Bread
1. Prepare the oven and loaf tin
Preheat the oven to 180°C/350°F.
Line a loaf tin with baking paper and lightly grease it.
2. Mash the bananas
Place the ripe bananas into a large mixing bowl.
Mash them with a fork until mostly smooth.
A few small pieces of banana are absolutely fine at this point.
3. Add the melted butter
Melt the butter and pour it over the mashed bananas.
Stir until well combined.
4. Add the sugar and flavourings
Add the sugar, baking soda, salt and cinnamon.
Stir until everything is thoroughly mixed together.
5. Add the eggs
Crack the eggs into the mashed banana mixture and stir until fully incorporated.
6. Add the vanilla
Pour in the vanilla extract and stir through.
7. Add the almond flour
Add the almond flour to the bowl.
Stir gently until you have a thick, evenly mixed banana bread batter.
Allow the batter to stand for about 5 minutes before baking.
This gives the almond flour a little time to absorb some of the moisture.
8. Transfer to the loaf tin
Pour the batter into your prepared loaf tin.
Use the back of a spoon or spatula to smooth the top.
9. Bake
Place in the preheated oven and bake for approximately 50–60 minutes, or until golden brown and cooked through.
You can test the centre by inserting a skewer. It should come out clean or with a few moist crumbs attached.
If the top is browning too quickly before the centre is cooked, loosely cover the loaf with foil for the remainder of the baking time.
10. Cool
Remove the banana bread from the oven and allow it to cool in the tin for a few minutes.
Transfer to a wire rack and allow it to cool completely before slicing.
The loaf will firm up as it cools.
How To Store
Store the cooled banana bread in an airtight container.
It should keep for several days at room temperature, depending on the temperature of your kitchen.
For longer storage, slice the banana bread and freeze the individual slices.
Then you can take out a slice whenever you want one.
Almond Flour Banana Bread Tips
Use very ripe bananas
The best bananas for banana bread are very ripe, with plenty of brown spots on the skin.
They are softer, sweeter and have much more intense banana flavour.
Don’t substitute almond flour with coconut flour
Almond flour and coconut flour behave very differently when baking.
Coconut flour absorbs considerably more liquid, so it isn’t a direct substitute in this recipe.
If you’d prefer to use coconut flour, try my Gluten Free Banana Bread With Coconut Flour instead.
Let the batter rest
Giving the batter about five minutes to rest before baking allows the almond flour to absorb some of the moisture from the bananas and eggs.
The finished batter should be thick rather than runny.
Cool before slicing
It’s tempting to slice homemade banana bread while it’s still warm, but allowing it to cool completely gives the loaf time to set.
This makes it much easier to slice neatly.
Variations
Add chocolate chips
Stir a handful of chocolate chips into the batter before transferring it to the loaf tin.
Dark chocolate chips work particularly well with banana and almond flour.
Add chopped nuts
For extra crunch, add chopped walnuts or pecans.
Add more cinnamon
If you’re a cinnamon lover, increase the cinnamon to 1 teaspoon or add a little extra over the top of the batter before baking.
What To Serve With Almond Flour Banana Bread
This banana bread is delicious on its own, but you could also serve it with:
- Butter
- Greek yoghurt
- Kefir
- Peanut butter
- Almond butter
- Cream cheese
- Mascarpone cheese
- Fresh berries
- A drizzle of honey
It’s particularly good slightly warmed with butter.
Frequently Asked Questions
Is almond flour good for banana bread?
Yes. Almond flour works particularly well in banana bread because it produces a moist, tender loaf and pairs naturally with the flavour of ripe bananas.
Can I use almond meal instead of almond flour?
Yes, although the texture may be slightly different. Fine almond flour will generally give you a smoother, more cake-like banana bread, while almond meal can produce a slightly more rustic texture.
Is almond flour banana bread gluten free?
Yes, this recipe is made without wheat flour and is gluten free. If you’re preparing it for someone with coeliac disease or a gluten allergy, check that all packaged ingredients are certified gluten free and avoid cross-contamination.
Why is my almond flour banana bread too wet?
Bananas vary considerably in size and moisture. Make sure you’re using fine almond flour and allow the batter to rest for five minutes before baking. The loaf also needs to be fully cooked in the centre and completely cooled before slicing.
How do I know when banana bread is done?
Insert a skewer into the centre of the loaf. It should come out clean or with a few moist crumbs. If there is wet batter on the skewer, continue baking and check again after a few minutes.
Can I freeze almond flour banana bread?
Yes. Allow the loaf to cool completely, then slice it and freeze the slices in an airtight freezer-safe container or bag. Individual slices can be defrosted as needed.
More Easy Banana Recipes
If you have ripe bananas to use up, you might also enjoy:
Almond Flour Banana Bread Recipe
This easy almond flour banana bread is a simple homemade bake that’s perfect for using up ripe bananas. It’s soft, moist, full of banana flavour and naturally gluten free.
With just a handful of everyday ingredients and no complicated preparation, it’s an easy recipe to keep on hand whenever you have ripe bananas to use.
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Ingredients
- 3 Ripe Bananas
- 50g/1.76oz Unsalted Butter
- 1 teaspoon Baking Soda/Bicarbonate of Soda
- Pinch of sea salt
- ½–1 teaspoon Ground Cinnamon (Optional)
- ½ Cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 150g/5.3oz (1½ cups) Almond Flour
Instructions
- Preheat the oven to 180°C/350°F and line a loaf tin with greased baking paper.
- Mash the bananas in a large bowl.
- Melt the butter and stir it through the bananas.
- Stir in the baking soda, salt, cinnamon and sugar.
- Whisk the eggs and stir them into the banana mixture.
- Stir through the vanilla extract.
- Add the almond flour and mix until just combined.
- Leave the batter to stand for 5 minutes.
- Pour into the prepared loaf tin.
- Bake for 50–60 minutes, or until golden and cooked through.
- Cool completely before slicing and serving.
Recommended Kitchen Tools
These are the kitchen tools I use when making the easy banana bread with almond flour recipe:
- Mixing bowls – A set of sturdy mixing bowls is perfect for mashing the bananas and combining all of the ingredients with ease.
- Silicone spatula – A flexible silicone spatula makes it easy to mix the batter thoroughly and scrape every last bit from the bowl, so nothing goes to waste.
- Measuring cups and spoons – Accurate measuring cups and spoons help ensure your banana bread turns out perfectly every time, especially when baking with almond flour.
- Loaf tin – A good-quality loaf tin bakes the banana bread evenly and gives it the perfect shape for slicing and serving.
- Greaseproof Parchment Paper – Line your loaf tin with greaseproof parchment paper to prevent sticking and make lifting the baked banana bread out of the tin quick and effortless.
Banana Bread With Almond Flour Recipe Video
Here’s the video where you can watch the easy banana bread with almond flour being prepared, step by step.
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