Almond Flour Banana Bread Recipe
This Almond Flour Banana Bread combines the nutty richness of finely ground almond flour with the natural sweetness of overripe bananas, creating a moist, tender loaf that’s gluten-free and grain-free.
While “fresh milled flour recipes” often refer to home-milled whole grains, this version uses almond flour (which you can “mill” fresh at home from whole almonds for ultimate freshness and nutrition), delivering a healthier twist on classic banana bread without traditional wheat.
Why You’ll Love This Recipe
You’ll adore this almond flour banana bread because it’s incredibly moist and flavorful thanks to spotty-ripe bananas that provide natural sweetness and moisture—no refined sugar overload needed.
It’s naturally gluten-free, grain-free, and paleo-friendly, packed with healthy fats, protein, and fiber from the almond flour, making it a guilt-free treat that feels indulgent yet nourishing. The texture is dense yet tender (not crumbly like some gluten-free bakes), with a subtle nutty undertone that pairs perfectly with warm spices.
It’s quick to mix in one bowl, bakes beautifully, and tastes even better the next day—ideal for breakfast, snacks, or dessert. Family and friends won’t believe it’s healthier!
Almond Flour Banana Bread Recipe
Moist, gluten-free almond flour banana bread—naturally sweet, nutty, and easy to bake!
Ingredients
- 3 very ripe medium bananas (about 1¼–1½ cups mashed)
- 3 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2½–2¾ cups (about 280–310g) blanched fine almond flour (packed)
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving overhangs for easy lifting—lightly grease the sides too for good measure.
- Grab a large mixing bowl and mash those gorgeous, spotty-ripe bananas with a fork until smooth and creamy—get all the lumps out for the best texture!
- Crack in the eggs, pour in the vanilla extract, and whisk everything together until it's light, bubbly, and well combined—your kitchen will start smelling amazing already.
- In the same bowl (one-bowl magic!), add the almond flour, cinnamon, baking soda, baking powder, and salt—stir gently with a spatula or whisk just until no dry pockets remain; the batter will be thick and luxurious.
- If you're feeling fancy, fold in those optional walnuts or chocolate chips now for extra crunch and gooey pockets of joy.
- Pour the batter into your prepared loaf pan and smooth the top with the back of your spatula—give it a gentle tap on the counter to release any air bubbles.
- Slide it into the oven and bake for 50-60 minutes—start checking at 50 with a toothpick inserted in the center; it should come out clean or with a few moist crumbs (not wet batter).
- If the top gets too golden early, loosely tent with aluminum foil to prevent over-browning—keep that beautiful dome intact!
- Once done, remove from the oven and let the loaf cool in the pan for 10 minutes—this helps it set without sinking.
- Lift out using the parchment overhang, transfer to a wire rack, and let it cool completely (ideally 1-2 hours) before slicing—enjoy the heavenly aroma and slice thick for ultimate satisfaction!
Notes
This bread is denser than wheat-based versions due to almond flour—perfectly normal and delicious! Use fresh-milled almond flour by grinding blanched almonds in a high-speed blender/food processor for peak freshness and nutrition. Avoid overbaking for moisture. It's best enjoyed slightly warm with butter or almond butter.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 45Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 47mgSodium 219mgCarbohydrates 7gFiber 1gSugar 4gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
Use very ripe bananas with lots of brown spots for maximum sweetness and moisture—mash them thoroughly for even distribution. Stick to super-fine blanched almond flour (not coarse almond meal) to avoid a gritty texture and ensure a light crumb.
Don’t overmix the batter; stir just until combined to prevent density. Line your loaf pan with parchment paper for easy removal and grease the sides.
Check doneness with a toothpick around 50 minutes—it should come out clean or with a few moist crumbs. If the top browns too quickly, tent with foil. Let it cool completely before slicing for the best texture—it’s tempting, but patience pays off!
Ingredients Notes
Almond flour is the star here—use blanched, finely ground (super-fine) for the best rise and tender crumb; it provides healthy fats, protein, and a mild nutty taste while keeping the bread gluten-free.
Ripe bananas are key for natural sweetness, binding, and moisture—no need for much added sweetener. Eggs add structure and richness; room-temperature ones incorporate better.
A touch of vanilla enhances the banana flavor, cinnamon adds cozy warmth, baking soda and powder give lift (almond flour is dense, so leavening is crucial), and salt balances sweetness. Optional add-ins like nuts or chocolate chips bring texture and indulgence without overpowering the banana essence.
Variations and Substitutions
For extra nutrition, fold in ½ cup chopped walnuts, pecans, or chocolate chips. Make it vegan by replacing eggs with flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg, let sit 5 minutes).
Sweeten further with ¼ cup maple syrup, honey, or coconut sugar if your bananas aren’t super ripe. Add mix-ins like blueberries, shredded coconut, or a swirl of nut butter for fun twists. For a spiced version, increase cinnamon or add nutmeg/ginger. If avoiding eggs entirely, some bakers experiment with applesauce or yogurt, but test for moisture. No dairy here already—it’s naturally dairy-free!
Storage Options
Store cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 1 week (it stays moist). Freeze slices individually wrapped in parchment and foil, or the whole loaf for up to 3 months—thaw at room temp or warm slices in the microwave/toaster for that fresh-baked feel.
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