This incredibly moist and tender Almond Flour Banana Bread is a knockout. Made in a few simple steps with wholesome ingredients, it’s an excellent healthy snack or light breakfast. Naturally gluten-free and plant-based, this almond flour banana bread is a delicious alternative to traditional recipes.
Banana bread is a classic for a reason, and a go-to healthy baking staple should include a reliable almond flour version. This is the recipe I’ve made for years—sweet, rich, and with a tender, moist crumb. We make it often; toasted and brushed with vegan butter or coconut oil, it’s a satisfying snack or light meal.
It’s also surprisingly nutritious: naturally gluten-free, plant-based, and made without processed sugar when using coconut sugar. Serve a slice with your favorite dairy-free coffee, matcha, or hot chocolate for a crowd-pleasing treat.
Why You’ll Love This Almond Flour Banana Bread Recipe
Almond flour makes for an exceptional quick bread. This loaf is:
- Delicious and nutritious: Tender, moist, and flavorful while offering plant protein and fiber, with fewer refined carbs when compared to wheat-based loaves.
- Simple and quick: Batter comes together in under 10 minutes and the oven does the rest—no special equipment required.
- Naturally gluten-free and plant-based: Blanched almond flour and flaxseed replace wheat and eggs for an allergy-friendly loaf.
Ingredients
Gather the following for the best almond flour banana bread:
Blanched almond flour: Use blanched almond flour for a light, tender crumb. Spoon into measuring cups and level off.
Bananas: Three medium overripe bananas for the batter (the riper, the sweeter) and one yellow banana for topping.
Arrowroot flour: 1/4 cup to help keep the loaf light. Cornstarch can be used as a substitute.
Ground flaxseed: Adds fiber, omega-3s, and helps bind the loaf in place of eggs.
Coconut sugar: For a caramel-like sweetness; light brown sugar works in a pinch.
Avocado oil: 2 tablespoons for richness—substitute another neutral oil if needed.
Vanilla extract: For warm, sweet flavor.
Nuts: Chopped pecans or walnuts add crunch and healthy fats; chop finely for even distribution.
Vegan chocolate chips: Optional, for a chocolatey touch; mini chips blend especially well.
Baking soda, cinnamon, and salt: Baking soda helps leaven, cinnamon adds warmth, and salt enhances the flavors.
How to Make Almond Flour Banana Bread
Follow these straightforward steps:
- Prepare: Preheat the oven to 350°F and grease or line an 8×4-inch loaf pan with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together the almond flour, arrowroot flour, ground flaxseed, coconut sugar, baking soda, cinnamon, and salt until evenly mixed.
- Combine wet ingredients: In a separate bowl, mash the bananas, then stir in the oil and vanilla extract until smooth.
- Mix wet and dry: Pour the banana mixture into the dry ingredients and stir until just combined.
- Add mix-ins: Fold in the chopped nuts and chocolate chips.
- Pour the batter: Transfer the batter to the prepared loaf pan and smooth the top.
- Top: Thinly slice the additional yellow banana and arrange the slices on top for a decorative split-banana look.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool: Let the loaf cool in the pan on a wire rack for about 30 minutes. For faster cooling and easier slicing, lift the loaf from the pan using the parchment paper and cool it directly on the rack.
Jenné’s Recipe Tips
- Use blanched almond flour: Blanched flour produces a finer, lighter crumb than almond flour made with skins and helps prevent a dense loaf.
- Choose overripe bananas: Bananas with brown spots are sweeter and more flavorful; use three very ripe bananas for the batter and one ripe yellow banana for topping.
- Cool completely before slicing: Allow the bread to cool on a wire rack for 30–60 minutes so it sets and slices cleanly. Removing the loaf from the pan using parchment helps it cool faster.
Recipe Variations
This almond flour banana bread is great as written, but you can customize it:
- Chocolaty: Add 1/2 cup cocoa powder with the dry ingredients for a rich chocolate banana loaf.
- Buttery: Replace 2 tablespoons of oil with melted vegan butter for a subtle buttery note.
- Dried fruit: Stir in 1/2 cup dried cranberries, chopped dried apples, or apricots for a chewy, fruity twist.
Storage Directions
- Storing: Once completely cooled, store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Wrap and freeze the cooled loaf in a freezer-safe container for up to 3 months. Thaw at room temperature for 1–2 hours before serving.
More Healthy Baking Recipes
- Vegan Blueberry Muffins
- Chocolate Sweet Potato Muffins
- Oat Bran Sweet Potato Muffins
- Mocha Banana Bread
Almond Flour Banana Bread
Ingredients
- 2 1/4 cups blanched almond flour
- 1/4 cup arrowroot flour (or cornstarch)
- 1/4 cup ground flaxseed
- 1/4 cup coconut sugar (or light brown sugar)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 3 medium very ripe bananas (about 1 1/4 cups mashed) plus one ripe yellow banana for topping
- 2 tbsp avocado oil (or other neutral oil)
- 1 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and grease or line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, whisk together the almond flour, arrowroot flour, ground flaxseed, coconut sugar, baking soda, cinnamon, and salt.
- In a separate bowl, mash the bananas and stir in the oil and vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the chopped nuts and chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Thinly slice the additional yellow banana and place the slices on top.
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden brown.
- Cool in the pan on a wire rack about 30 minutes, then remove and finish cooling before slicing.
Notes
Storage Directions
- Storing: Once cooled completely, keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze wrapped bread for up to 3 months. Thaw at room temperature for 1–2 hours before serving.
Recipe Pro-Tips
- Use blanched almond flour for a light, tender crumb.
- Overripe bananas add natural sweetness and better banana flavor.
- Allow the loaf to cool completely before slicing for the best texture.