Are we still baking banana bread? Absolutely yes! Some recipes never go out of style, and this almond flour banana bread is a modern twist on the classic. Soft, moist, and perfectly sweet, it’s made with almond flour and naturally sweetened with honey or maple syrup — no refined sugar, no gluten, and totally delicious. It’s also paleo-friendly, which means you can enjoy a slice any time, guilt-free.
This recipe is the perfect answer to one of the most common questions: “Can I make banana bread with almond flour?” The short answer — yes, you can! But it takes a few smart adjustments to get the texture and flavor just right. After a bit of experimenting, this version turned out tender, rich, and almost cake-like — think of it as banana bread’s more elegant, wholesome cousin.
Why You’ll Love This Almond Flour Banana Bread
This gluten-free banana bread is everything you want from a homemade treat: moist, flavorful, and easy to make in just one bowl. Almond flour adds a naturally nutty flavor and soft crumb, while ripe bananas bring sweetness and extra moisture. The combination of real eggs and a touch of oil keeps the loaf tender without being heavy.
It’s perfect for breakfast, a quick snack, or even dessert (especially if you spread a little cream cheese or nut butter on top). And yes — it’s simple enough for anyone to bake, even if you’re new to gluten-free recipes.
How Almond Flour Changes the Game
Baking with almond flour isn’t exactly like baking with all-purpose flour. Almond flour is lighter in weight, higher in fat, and doesn’t contain gluten — the protein that helps traditional bread rise and hold structure. That means a few tweaks are necessary to make sure your banana bread comes out perfectly soft and fluffy.
Here’s what makes this recipe work:
1. Measure by Weight, Not Volume
When substituting almond flour for regular flour, it’s best to go by grams, not cups. One cup of almond flour weighs around 92 grams, compared to about 125 grams for wheat flour. To keep the recipe balanced, we match the weight, not the volume — so about 2½ cups almond flour replaces 1¾ cups regular flour.
If you don’t have a kitchen scale, just pack your almond flour lightly into the measuring cups to get close to the right amount.
2. Less Oil, More Moisture
Because almonds naturally contain healthy oils, you don’t need much extra fat. A small amount of melted coconut oil or olive oil adds richness without making the loaf greasy. This banana bread stays incredibly moist thanks to the bananas and almond flour — no milk required!
3. Extra Eggs for Structure
Here’s a key difference: almond flour has no gluten, so it needs help holding its shape. The solution? Real eggs. Four large eggs create the perfect structure and lift, giving the bread a nice dome and fluffy interior. Skip the flax eggs here — they simply won’t give the same texture (you’ll end up with something too soft and pudding-like).
4. The Right Leavening Mix
Traditional banana bread often relies only on baking soda. But this almond flour version needs an extra boost from baking powder for that perfect rise. Baking powder is double-acting, which means it starts bubbling when mixed with the wet ingredients and again when baked. Combined with a small amount of baking soda, it gives the loaf just the right lift.
Tips for the Best Gluten-Free Banana Bread
- Use finely ground almond flour. Go for blanched almond flour rather than almond meal. It gives a lighter texture and better flavor.
- Grease and flour your loaf pan generously. Almond flour batters can stick easily. Coat the pan with oil and dust it with almond flour — yes, even the corners!
- Cool before slicing. Almond flour banana bread is fragile when hot. Let it rest at least 30 minutes before removing it from the pan or cutting into it.
- Use very ripe bananas. The riper, the better — they add natural sweetness and moisture.
Flavor Variations
Once you master the base recipe, it’s fun to mix things up! Try these easy additions:
- Blueberries – Fold in 1 cup lightly floured blueberries for a fruity twist.
- Chopped nuts – Stir in ½ cup walnuts or pecans for crunch.
- Chocolate chips – Add ½ cup for a dessert-style loaf.
- Spices – Try adding nutmeg, cardamom, or extra cinnamon for cozy flavor.
If you add fruit or mix-ins, you might need to increase the baking time by about 5–10 minutes.
How to Store Almond Flour Banana Bread
This bread stays moist for days! Store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. It also freezes beautifully — slice it before freezing so you can grab one piece at a time. Just warm it in the toaster or microwave for a few seconds before serving.
Why It’s a Keeper
This gluten-free almond flour banana bread hits the sweet spot between healthy and indulgent. It’s naturally sweetened, made with wholesome ingredients, and so flavorful that even non-gluten-free eaters will love it.
Whether you enjoy it warm from the oven, topped with almond butter, or as a treat with coffee, it’s one of those recipes you’ll make again and again.
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Almond Flour Banana Bread (Gluten-Free & Naturally Sweetened)
- Total Time: 1 hr 15 min
Description
Make this soft and tender gluten-free banana bread with almond flour for a wholesome breakfast or snack. Naturally sweetened with honey or maple syrup, it’s moist, flavorful, and incredibly easy to make — all in one bowl! Paleo-friendly and refined sugar-free, this banana bread might just become your new favorite comfort bake.
Ingredients
¼ cup melted coconut oil, olive oil, or light vegetable oil
½ cup honey or pure maple syrup
4 large eggs
1 cup mashed ripe bananas (about 2 ½ medium or 2 large)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
2 ½ cups (about 230 g) blanched almond flour, spooned and leveled
Instructions
-
Preheat & Prepare the Pan
Preheat the oven to 325°F (165°C). Generously grease a standard loaf pan with oil or butter and dust it with almond flour. Make sure to coat all sides well — almond flour batter can stick easily. -
Mix Wet Ingredients
In a large mixing bowl, whisk together the oil and honey (or maple syrup) until smooth. Add the eggs one at a time, whisking well after each addition until the mixture looks creamy and consistent. -
Add Flavor
Stir in the mashed bananas, baking powder, baking soda, vanilla extract, cinnamon, and salt. Mix until fully combined. -
Incorporate Almond Flour
Switch to a spatula or large spoon and fold in the almond flour gradually, stirring just until no dry spots remain. The batter will be thick and slightly textured. -
Bake
Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 55–65 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. -
Cool Before Slicing
Remove the pan from the oven and place it on a cooling rack. Allow the bread to cool in the pan for at least 30 minutes — this step helps the loaf firm up so it slices neatly. Then carefully loosen the edges and lift the loaf out. -
Serve & Enjoy
Slice and enjoy plain, or top with nut butter, a drizzle of honey, or even cream cheese frosting for a more decadent treat.
Notes
- Almond Flour vs. Almond Meal: For the best texture, use blanched almond flour (made from peeled almonds). Almond meal tends to make the loaf denser and darker.
- Cooling Time: Don’t skip the cooling step — almond flour baked goods are delicate when warm.
- Sweetener Options: Either honey or pure maple syrup works beautifully. Honey gives a slightly denser crumb, while maple syrup adds a lighter, more cake-like texture.
- No Milk Needed: Almond flour and bananas add plenty of moisture, so there’s no need for additional liquid.
- Egg Substitute: This recipe relies heavily on eggs for structure and lift — it doesn’t work well with flax or chia egg replacements.
- Prep Time: 20 min
- Cook Time: 65 min
