Almond Flour Banana Bread is my tried-and-true fix for those bananas gone freckly on the counter (why does that always happen in the blink of an eye?). If you’re like me, maybe you want something sweet but not overloaded with guilt or weird ingredients you can’t pronounce. Not to mention, classic banana bread can get heavy and super sugary. This one’s so simple, good for a snack or breakfast, and honestly? I love that it’s gluten-free! For more easy bakes with almond flour, check out the fluffy pancakes here and see how almond flour works magic in these low-carb muffins. 
Ingredients In Almond Flour Banana Bread
The stars of this show are things you probably already have around, or they’re easy grabs at any grocery. Let’s break it down. For almond flour banana bread, you’ll need:
- 3 medium overripe bananas (the uglier the better, really)
- 2 cups almond flour (the fine kind—trust me, don’t use almond meal)
- 2 large eggs
- 1/4 cup maple syrup or honey (either, your call)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Optional: 1/2 cup chopped nuts or chocolate chips (choose your own adventure)
No complicated stuff here. No butter. No regular flour. I can’t tell you how many times I’ve swapped the sweetener based on what I remembered to buy that week. This recipe forgives you.
I never thought banana bread could taste this good without regular flour. My kids and husband devoured it within an hour—no exaggeration!
How To Make Almond Flour Banana Bread
First things first, grab a medium mixing bowl—no need to dig out the giant one. Mash those ripe bananas till they’re mostly smooth, little lumps are fine. Toss in the eggs, maple syrup or honey, and vanilla. Give that a quick whisk.
Now, stir in the almond flour, baking powder, baking soda, and salt. If the batter looks a tad thick, don’t panic, that’s right. Add your nuts or chocolate chips if you’re feeling wild (why wouldn’t you?). Pour into a lined loaf pan, and bake at 350°F (that’s like 175°C if you’re across the pond) for about 45-55 minutes. Your kitchen will smell basically like a bakery halfway through. Toothpick comes out clean? You’re done.
I’m always amazed how easy this comes together—honestly, one bowl is my spirit animal for baking. 
Tips For Making The Best Almond Flour Banana Bread
Okay, real talk. This isn’t just about slapping ingredients together. If you want that amazing texture and taste, I have a few little secrets. First, don’t use cold eggs. Room temp is better. Makes everything combine smoother, no weird clumps.
Use bananas that are ugly—lots of spots, super ripe. They bring the most flavor and sweetness. If your almond flour is clumpy? Sift it. Or, just break up the lumps with your fingers. Nothing fancy—just don’t chuck in big clumps, please.
Also, don’t overbake it. Almond flour browns faster than regular flour. I check around 40 minutes with a toothpick to be safe. Last small bit: let it cool a little before slicing, or it’ll crumble like sandcastles.
My friend once made this recipe in a rush (famous last words) and pulled it out way too early. Banana pudding disguised as bread, yikes.
Variations
So you want to jazz it up, huh? Do it! This recipe plays well with others:
- Sprinkle cinnamon to the batter for a warmer flavor
- Top with sliced almonds before baking for a crunch
- Mix in dried blueberries or chopped dates for fruity sweetness
- Swap maple syrup for agave or coconut sugar if you like experimenting
You could even turn these into mini muffins (just bake for way less time). I sometimes swirl peanut butter on top before baking. Not exactly scientific, but oh wow, it’s tasty.
How To Store Almond Flour Banana Bread
Got leftovers? This part is easy. Once cooled completely, wrap slices in foil or tuck them into an airtight container. They’ll sit happy at room temperature for 2 days, or better yet, keep them in the fridge for up to 5 days. Pop a slice in the toaster or microwave for a quick warm breakfast.
If you’ve got a lot, freeze it. Just wrap individual slices in parchment and freeze them. Grab one in the morning, toast it, and your future self will thank you. Almond Flour Banana Bread stays moist, not crumbly, so you won’t be left with sad, dry edges.
Common Questions
Can I make almond flour banana bread without eggs?
You can try flax eggs, but it might get a little denser. Works in a pinch!
Can I use coconut flour instead of almond flour?
Nope. Coconut flour soaks up a lot more liquid. Totally different animals.
Will this recipe work with frozen bananas?
Yes, just thaw and drain off any extra liquid before mashing them in.
Is almond flour banana bread healthy?
It’s less sugary and more wholesome than regular versions, thanks to the almond flour and minimal added sweetener.
Can I add protein powder to this?
If you want, just swap out a little almond flour for protein powder (maybe 1/4 cup). It’ll be a bit more dense.
You’ve Got To Try This Almond Flour Banana Bread
If you’re hunting for a banana bread that’s easy, forgiving, and (let’s be honest) secretly healthy, this almond flour banana bread is a must. You don’t need fancy tools or a five-star kitchen, and it tastes great warm or cold. Mighty good for sharing, or you know, hiding the last slice for yourself.
I’ve picked up ideas from pros like Almond Flour Banana Bread – NO Sugar Required! and Almond Flour Banana Bread – Mama Knows Gluten Free on my adventure to the perfect loaf. Try it and see if it doesn’t become your go-to, too!
Almond Flour Banana Bread
Ingredients
Main Ingredients
- 3 medium overripe bananas The uglier the better for sweetness.
- 2 cups almond flour Use the fine kind, not almond meal.
- 2 large eggs Room temperature for best results.
- ¼ cup maple syrup or honey Your choice.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup chopped nuts or chocolate chips Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a lined loaf pan.
- In a medium mixing bowl, mash the ripe bananas until mostly smooth.
- Add in the eggs, maple syrup or honey, and vanilla. Whisk until combined.
- Stir in the almond flour, baking powder, baking soda, and salt until just combined.
- If desired, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.