Almond Flour Banana Bread
This Almond Flour Banana Bread is moist, tender, and naturally sweetened with maple syrup. Made with nutrient-dense almond flour, it’s gluten-free, grain-free, and comes together easily in one bowl. Dark chocolate chips add just enough indulgence to make it feel like a treat.
We almost always have bananas in the house, and admittedly I’ve always bought more than I need because I love baking with them.
My whole wheat banana nut bread has been a family favorite for years, but these days I use a lot less wheat flour because I feel better when I keep it to a minimum.
This Almond Flour Banana Bread is moist, tender, and naturally sweetened with maple syrup. It’s made with nutrient-dense almond flour, which keeps it gluten-free and grain-free while giving it a rich, slightly nutty flavor.
The batter comes together easily in one bowl, and the result is a wholesome banana bread that feels just indulgent enough for breakfast, snacking, or dessert.
While the dark chocolate chips are completely optional, I highly recommend them to make this quick bread a bit more indulgent.
Whether you follow a gluten-free or paleo lifestyle or simply enjoy baking with almond flour, this banana bread is a wholesome alternative to the classic.
If you love baking with almond flour, be sure to try my almond flour lemon loaf cake or almond flour blueberry banana muffins next!
Why you’ll love this recipe
- Almond flour keeps it moist without any refined flour.
- Four eggs provide structure, which is essential in grain-free baking.
- Naturally sweetened with maple syrup so there’s no refined sugar.
- One bowl batter means minimal cleanup.
- Freezer-friendly and meal prep approved.
- Versatile as it works for breakfast, snacks or a sweet treat.
Recipe ingredients
- Almond flour. For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.
- Bananas. Use overripe bananas…the more black spots the better!
- Eggs. This paleo banana bread includes 4 eggs, which may sound like a lot, but they’re necessary to provide structure to the bread as there’s no gluten or starch.
- Oil. Use olive oil or substitute with avocado oil or melted coconut oil.
- Maple syrup. Sub the maple syrup with honey. If using coconut sugar, you may need to increase the amount to 1/3 cup as it is not as sweet.
- Vanilla extract. This is optional, but it adds great depth of flavor.
- Chocolate chips. Use your favorite dairy-free brand to make this recipe paleo-friendly or omit them altogether.
See the recipe card below for the full list of ingredients and quantities.
How to make banana bread with almond flour
This almond flour banana bread recipe includes very little prep and just a few ingredients, so it comes together quickly.
It also comes together in just one bowl, so clean up is a breeze as well!
Pro tip: Use finely ground almond flour for the best possible texture. Do not use almond meal as it includes the almond skin and will yield a coarser texture.
See the recipe card below for full instructions.
- Mash the banana in a large bowl.
- Add the eggs, oil, maple syrup and vanilla and whisk well to combine.
- Add the almond flour, baking powder, baking soda and salt and whisk until no lumps remain, then fold in the chocolate chips.
- Pour the batter into a greased loaf pan and bake at 350°F for 55–60 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Tips for Success
- Use finely ground almond flour. Almond flour and almond meal are not interchangeable. Almond meal contains the skins and will result in a coarser, heavier texture. For the best crumb, use finely ground blanched almond flour.
- Use very ripe bananas. The darker and spottier, the better. Overripe bananas provide natural sweetness and moisture, which is especially important in gluten-free baking.
- Don’t underbake. Almond flour banana bread stays moist longer than traditional banana bread, so it may look done before it actually is. Bake until the center is set and a toothpick comes out mostly clean.
- Let it cool completely before slicing. Because this bread is so moist, slicing too early can cause it to crumble. Cooling allows the structure to fully set.
- Measure almond flour properly. Spoon and level, or better yet, weigh it for accuracy. Too much almond flour can make the bread dense. (1 cup almond flour = approximately 96 grams)
Recipe FAQs
No. Almond flour cannot be substituted 1:1 with coconut flour, oat flour, gluten-free 1:1 flour, or all-purpose flour in this recipe because it provides both moisture and fat. See my gluten-free chocolate banana bread and gluten-free banana blueberry bread variations for those options.
Almond flour banana bread is naturally more moist and slightly denser than traditional wheat-based banana bread. The natural fat in almonds creates a rich texture, and the extra eggs help provide structure without gluten. The result is tender, flavorful, and never dry.
More almond flour recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Almond Flour Banana Bread
Ingredients
- 3 medium bananas about 1 cup mashed
- 4 large eggs
- 1/4 cup extra virgin olive oil sub with your favorite oil
- 1/4 cup pure maple syrup sub with honey
- 1 teaspoon vanilla extract
- 2 cups almond flour finely ground for best results
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips or your favorite; optional
Instructions
- Preheat the oven to 350 degrees and spray a standard loaf pan with cooking spray.
- Mash the banana in a large bowl. Add the eggs, olive oil, maple syrup and vanilla, and whisk until well combined.3 medium bananas, 4 large eggs, 1/4 cup extra virgin olive oil, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract
- Add the almond flour, baking powder, baking soda and salt to the wet ingredients, then whisk until no lumps remain. Stir in the chocolate chips.2 cups almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup dark chocolate chips
- Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 55-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack. Enjoy!
Notes
- Pro tip: Use finely ground almond flour for the best possible texture. Do not use almond meal as it includes the almond skin and will yield a grainy texture.
- Use dairy free chocolate chips to make this recipe dairy-free and paleo, or they may be omitted altogether.
- Store gluten-free banana bread at room temperature for up to 3 days or in the refrigerator for up to one week. It may also be frozen for up to 3 months!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Almond Flour Banana Bread”
Wow, I make gluten free stuff off the internet all the time, three coeliacs in the family. Anyway I thought we’d try this as we need a new banana recipe. I had all the ingredients so that was a winner. Mixed it all up, looked good, I lucked l licked the bowl, oh my I was convinced I would enjoy it but boy was I wrong.
Amazing, thank you, moist, light and the chocolate chips weren’t all at the bottom!
Will be making again.
Thank you for the feedback Clare — it makes me really happy that you enjoyed the bread! 🙂
My gut doesn’t tolerate almonds/almond flout, but I have some Bob’s Red Mill 1 to 1 flour in my pantry- could I use that in this recipe?
Hi Camee! Bob’s Red Mill 1 to 1 would work better with this recipe for traditional banana bread: https://flavorthemoments.com/perfect-one-bowl-banana-nut-bread/.