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